Dinner
Ecuadorian Yellow Chili Pork Tacos
Aji Amarillo Pork Tacos
Pork shoulder braised low and slow in Ecuadorian aji amarillo paste with garlic, cumin, and oregano until meltingly tender, then piled into charred corn tortillas with fresh red onion, cilantro, and lime juice for brightness and acid.
$6
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
849Calories
52gProtein
50gFat
42gCarbs
5.2gSugar
5.8gFiber
1051mgSodium
155mgChol
14.3gSat Fat
580mgPotassium
95mgCalcium
2.8mgIron
0.9mcgVitamin B12
42mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
fusion-kitchen
gluten-free
dairy-free
Instructions
1
Prep
Cut the pork into small chunks and season with salt. Dice the onion and mince garlic. Slice the red onion thinly and halve the limes.
2
Sear
Brown the pork chunks in neutral oil over high heat for 5 minutes, turning occasionally, until deeply caramelized on all sides with a golden crust.
3
Braise
Stir in aji amarillo paste, diced onion, garlic, cumin, oregano, and stock. Reduce heat to low and simmer 35 minutes until pork is fork-tender.
4
Reduce
Increase heat to medium and reduce sauce 5 minutes, stirring often, until thick, glossy, and clinging to the pork chunks.
5
Char
Warm corn tortillas in a dry pan over high heat, 1 minute per side, until lightly charred and pliable.
6
Plate
Fill tortillas with aji pork, top with red onion and cilantro, and squeeze fresh lime over each taco.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz pork shoulder
- 2 tbsp2 tbsp neutral oil
- 140g2.5 oz / 1 small onion
- 88 garlic cloves
- 6 tbsp6 tbsp aji amarillo paste
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp dried oregano
- 300ml2/3 cup chicken stock
- 1212 corn tortillas
- 11 small red onion
- 3 tsp3 tsp kosher salt
- 44 fresh limes
- 24gsmall handful cilantro
