Inspired by Dona Cata, I whipped these tacos up on Sunday afternoon with seriously minimal effort!
For the Carne Enchilada
- Large-ish boneless pork butt steak (1.25 lb is what I used, could easily be bigger)
- 1 container of enchilada sauce (enough to cover most of the pork)
- 1 shallot, sliced
- 2 cloves garlic, smashed
Put all this into the slow cooker for 4 hours on high. The meat will first get tough, but then tender, so don’t rush the process (it’s called a slow cooker for a reason, afterall!). Once cooked, pull the meat out and shred with two forks, getting rid of fat or nasty bits in this process. Put shredded pork in a bowl and ladle some of the leftover sauce to keep moist.
For the Shallot Relish
- 4 shallots, sliced thinly
- 4 cloves of garlic, finely minced
- 2 small hot peppers (sliced in chunks for easier removal later)
- 1/8 cup cider vinegar
- 1/8 cup white vinegar
- sprinkle of salt (to draw more moisture out of shallots)
- sprinkle of sugar
Mix all ingredients in a glass bowl and put it in the fridge to marinate while the pork is cooking. Shallots will get a little softer, but will still be crunchy when relish is ready to be served.
Putting it all together!
- Corn tortillas
- Yogurt/Sour cream
Heat corn tortillas in a dry (ungreased) frying pan until they brown slightly. Put pork, cilantro and shallot relish onto tortilla/taco, garnish with squeeze of lime and dabs of yogurt. Delish!