However, the pork loin made for a pretty
dry taco filling — next time I'll try using pork shoulder for a higher fat content and more flavor.
You can easily control the final texture of the tofu by deciding how long to cook it: Stop at 15 minutes or so, and the texture will be soft and chewy; keep cooking for another few minutes for a crisp,
drier taco filling.
Not exact matches
To serve, heat the tortillas in a
dry skillet (for a crispier
taco, grease the skillet or for burnt edges, toast over an open flame) and
fill with refried beans, sliced avocado, tomatoes, lettuce, cheddar, sour cream and salsa.
For this truly delicious
taco filling, I cut the cooking from fifty - seven hours to six in a slow cooker, and used some clever Mexican - style innovations, namely using multiple types of
dry chilies and orange juice for tang and sweetness.
The
filling was made from cauliflower rice, mushrooms, sun -
dried tomatoes, and
taco spices.
Meal prep like the pros with this simple ancho chile
taco recipe made with flavor -
filled chuck roast slow - cooked to perfection with fresh tomatoes and
dried chiles.