Photo by Chelsea Roque
February was all about aphrodisiacs, and what’s more of an aphrodisiac than chocolate?! Instead of a sweet application for our cocoa fix, we tried a complex and delicious taco recipe featuring the fine Oaxaca Mole seasoning blend from Two Snooty Chefs.
Mole Pork & Pineapple Taco Recipe
2 LB pork loin
2 TBSP Mole seasoning blend
12 OZ tamarind soda
Juice of one lime
1 TSP salt (or less, if desired)
1 fresh pineapple
1 red onion
1/4 CUP fresh cilantro
Juice of 1 lime
Pinch of salt (optional)
8-10 corn tortillas
1 lime, sliced (for garnish)
1. Thoroughly rub pork with Molé seasoning and salt. Place in a crockpot on low and pour soda and lime juice over the roast. Allow to cook for 8-12 hours or until the meat is very tender. (No crockpot? Check suggestions below!)
2. Trim pineapple, peel and pit avocado, and dice into 1/4″ pieces. Dice tomatoes and onion. Finely chop cilantro. Place all ingredients in a bowl and add lime juice. Scrap excess liquids from your cutting board into the bowl, as well. Add salt if desired, stir and allow flavors to marinate together overnight.
3. When pork is cooked, place on a large cutting board and shred with a fork. Discard fat and return meat to slow cooker until ready to serve.
4. arm tortillas on an unlined baking sheet in the oven at 200°F for 4-5- minutes. They should be soft, but not crispy. Portion pork onto tortillas, top with salsa and serve with a lime.
No slow cooker? No problem! Set your oven to 215°F. Using a deep oven-safe dish, follow the same instructions as above, then cover tightly with aluminum foil. Cook for 8-12 hours.
Don’t be afraid to double up–this meat will be juicy, and can easily tear right through a tortilla. Layer two together for an easier eating experience.