Pork Cecina Tacos

Submitted by Chef Nicole Almeida

I have been in food service for 27 years and started managing kitchens right out of culinary school in 2004. I went to culinary school at New England Culinary Institute in Montpelier, Vermont. I have always had a passion for cooking and wanted to be a chef since I was child. I started helping in the kitchen when I was two and my parents found me at the stove standing on a chair cooking my own breakfast at the age of four. By the age of ten I was cooking dinner for my family and at fifteen I had my first job as a dishwasher and prep cook in a restaurant.

I specialize in all kinds of cuisines and favor creating dishes for restricted diets. I consult with clients privately to create specialty menus and recipes for those with restricted diets due to health concerns or those who want to eat healthier. I also offer services as a personal chef for anyone in need of meal prep or that desires a private multiple course dinner for a special occasion.

I teach a variety of culinary classes at El Paso Community College through Continuing Education. I enjoy teaching people how to prepare foods and work to improve their skills in the kitchen. It is rewarding when students come back and tell me that they made dishes learned in class for their family and how much their family enjoyed it. After completing one class several students register for my other cooking classes. It is always nice to see their faces in a different class.

Learn More

Serves 4

This recipe combines tender pork with guajillo chiles and warm spices for a flavorful treat. After simmering the chiles and garlic, marinated pork is browned and then combined with the chile sauce for a harmonious finish. To serve, the shredded pork is wrapped in warm corn tortillas and can be topped with your choice of accompaniments, like creamy avocado salsa, queso fresco, cilantro, or onions. These tacos are a delicious adventure in every bite!

Ingredients:

If You Shop at Ranchland:

• 1 Dozen Corn Tortillas, Front End Cap between Aisles 8 & 9

• 2 lb Boneless Pork Chops, Meat Department

• 1/4 c. Apple Cider Vinegar, Aisle 12A

• 1 Head of Garlic, Produce Department

• 2 oz. Dried Red or Guajillo Chiles, Produce Department and Aisle 9B

• 1 Cinnamon Stick, Aisle 9B

• 2 Whole Cloves, Back End Cap between Aisles 9 & 10 and Aisle 9B

• 1 t. Black Peppercorns (Whole Black Pepper), Aisle 9B

• Cheesecloth, Aisle 1A

• 1/2 c. Canola Oil, Aisle 9A

• Salt to taste, Aisle 9B

Garnish (Optional):

• Queso fresco, Back Wall - Deli/Meat Case

• Cilantro, Produce Department

• Diced White Onions, Produce Department

If You Shop at Estrella:

• 1 Dozen Corn Tortillas, Aisle 1

• 2 lb Boneless Pork Chops, Meat Department

• 1/4 c. Apple Cider Vinegar, Aisle 1

• 1 Head of Garlic, Produce Department

• 2 oz. Dried Red or Guajillo Chiles, Aisle 2

• 1 Cinnamon Stick, Aisle 2

• 2 Whole Cloves, Aisle 2

• 1 t. Black Peppercorns (Whole Black Pepper), Aisle 2

• Cheesecloth, Aisle 4

• 1/2 c. Canola Oil, Aisle 3

• Salt to taste, Aisle 3

Garnish (Optional):

• Queso fresco, Aisle 1

• Cilantro, Produce Department

• Diced White Onions, Produce Department

Directions:

1. Remove the stems from the chiles. Combine guajillo chiles and garlic in a pot. In the cheesecloth, combine cinnamon stick, cloves, and peppercorns. Tie into a bundle with kitchen twine or knot it tight and add to the pot with chiles. Cover with water and bring to boil until the chiles are tender (about 30 minutes).

2. While chile is cooking, cut pork up in 1 inch pieces. Make marinade by combining 1/4 cup oil, vinegar and 1 t of salt. Add marinade to pork.

3. Remove chile from heat and let cool (approximately 30 minutes).

4. Remove cheesecloth from the pot and blend chiles with garlic in a blender; add some of the cooking liquid to thin. Strain through fine mesh strainer.

5. Remove pork from marinade and pat dry. In a 4 qt pot over medium high heat, add
   remaining oil and pork. Cook until brown on all sides (do this in batches to get even
   browning). After all the meat is browned turn heat down to low simmer and add chile sauce; cook until tender.

Assemble Tacos:

Shred pork, warm up corn tortillas on a griddle pan/comal and serve with Salsa de Aguacate. Top with queso fresco, chopped cilantro or onions if desired.

---