We love Mexican food at our house and this is my go to recipe for taco meat. I usually double the recipe and freeze it in individual portions to use later. Then I’ll use it again for enchiladas, taco salads or quesadillas.
We had a family get together recently and I did a taco bar. My new son-in-law loved this taco meat and asked me for the recipe. So I decided I should probably share it with everyone!
Shredded Pork Tacos
- 2 lbs. cubed pork meat
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 t. chili powder
- 1/4 t. ground cumin
- 1/4 t. salt
- 1 4 oz. can chopped green chilies
- 1 10 oz. can Rotel diced tomatoes and chilies, Do not drain
Brown pork, garlic and onion in 2 T. hot oil until brown. Add chili powder, cumin and salt. Cook 1 minute to toast spices. Stir in chilies and tomatoes. Bake at 350º covered, in a pan with a tight fitting lid, for 2 – 3 hrs until fork tender, add water if necessary. Shred meat. Cook off any remaining liquid on the stove.