Yum. This was just good. I don’t really know what to call this leftover smoked pulled pork recipe, and that’s why it was given the honor of “Mexican pork”. I thought I was making more a carnita kind of thing, and it didn’t turn out like that. But whatever this thing is, it’s really good.
I can’t imagine anyone would google “Mexican Pork in a chili sauce” and land on this post. Maybe I’m wrong. In fact, if you google that and you somehow land on this site, please let me know. I would be very interested in that.
Let me tell you a little bit about me and Mexican. We used to be best friends. We loved each other. I would make it regularly, it would digest nicely and we lived happily for quite some time. Then, I don’t know what happened. Maybe it was old age, maybe it was a pregnancy aversion, or maybe my once wonderful Mexican blend of spices just decided to stray. However, I now must eat Mexican the way I would treat a colleague I distrust – at arm’s length.
As sad as this makes me, and it really does make me sad, I have found that if I lighten up on the spice and some of the pepper flavors, we all seem to get along better. Again, maybe it’s similar to a distrusted colleague – everyone’s happier with smaller doses.
Serve it with some Mexican rice, maybe a Quesadilla , or even some Mexican Black Beans and you have a great little dinner!
Anyway, this recipe did not hurt me the way some Mexican flavored dishes tend to, but it was tasty enough for my husband to eat seconds, if not thirds.
So if your relationship with Mexican food is stronger than mine, then
A. I’m jealous, and
B. You may want to adjust this recipe accordingly.
But I feel I must warn you – don’t put all of your trust in those wonderful spicy flavors. At some point, they may turn on you like they did to me!
Leftover Smoked Pulled Pork Recipe: Mexican Pork in a Chili Sauce
Ingredients
- 2 cups leftover smoked pulled pork
- 1/4 cup oil
- 2 tablespoons flour
- 1 1/2 tsn chili powder
- 1/2 tsn ground cumin
- 1 beer
- 2 cloves of garlic
- 1 sliced onion
- 1 chipotle chili
- 6 oz tomato paste
- 1 tsn salt
- 1/4 tsn pepper
- Tortillas
Instructions
- Coat the meat with the flour and saute in a frying pan. Add the chil powder, cumin, oil, salt and pepper . Let it get nice and mixed up.
- Add the beer to the mixture. It looks like it's going to swim in the liquid, but it's unreal how fast it will evaporate. Let it evaporate almost completely - this takes maybe 10 minutes.
- Add garlic cloves, tomato paste, and water (if it's too thick).
- We served it on a tortilla with cheese and sour cream. If you find another way to serve this unique dish, let me know!