Carne Enchilada Tacos

I *heart* the slowcooker

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
  • Cilantro
  • Lime
  • 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!

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