Smoky Seared Tuna Tacos

Name: Cider Braised Pork Shoulder Tacos
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 2 lb pork shoulder; 1 cup apple cider; 1 medium yellow onion; 2 tsp ground cumin; 1 tsp chili powder; 2 tsp kosher salt; 0.5 tsp black pepper; 1 tbsp vegetable oil; 8 corn tortillas

Chef

Method

1
Whisk together the sour cream, minced chipotle peppers, and the juice of 1 lime to create the smoky crema; set aside in the refrigerator.
2
In a mixing bowl, toss the thinly shredded cabbage with chopped cilantro, the juice of the remaining lime, and a pinch of salt until well combined.
3
Rub the tuna steaks evenly with smoked paprika and salt. Heat the oil in a heavy-bottomed skillet over high heat until just smoking.
44 minMedium-high heat
Sear the tuna steaks until browned on both sides and the center reaches 145°F (63°C) on an instant-read thermometer. Transfer to a cutting board and rest briefly before slicing.
52 min
Briefly heat the corn tortillas in a dry pan until pliable.
6
Slice the tuna against the grain into thin strips. Assemble tacos by placing slaw on the tortillas, topping with tuna strips, and drizzling with the smoky chipotle crema.

Next recipe

Feed

4 servingsMexican-inspired

Cider Braised Pork Shoulder Tacos

Cook

0

Chef

Method

1
Heat the oven to 325°F. Pat the pork dry and season it all over with the salt and pepper.
10 min165°C
2
Heat the oil in a Dutch oven over medium-high heat. Sear the pork on all sides until deeply browned, about 3 minutes per side.
18 min
3
Add the onion, cumin, and chili powder around the pork. Cook for 2 minutes, stirring the onion and spices in the hot pot.
2 min
4
Pour in the cider, scraping up browned bits. Cover the pot and transfer it to the oven.
3 min165°C
5
Braise until the pork is fork-tender and reaches at least 195°F, turning once halfway through, about 3 to 3 1/2 hours.
3h 30m165°C
6
Remove the pork and rest it for 10 minutes. Shred it with two forks, discarding large pieces of fat, then toss it with enough braising liquid to moisten.
10 min
7
Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Fill them with the shredded pork.
5 min