Tag Archives: authentic Mexican food

Sweet, Savory, Pulled Pork Tacos Recipe

Pulled Pork Tacos Recipe Have you ever stumbled upon a recipe that you just knew would be right? A few years ago, Diners, Drive-Ins & Dives went to a kick ass restaurant where a lady made awesome, homemade Mexican food. Guy Fieri was able to film the lady making her family’s pulled pork tacos recipe. Needless to say, I was in heaven.

The ingredients sounded a bit strange, but I was ready to give it a go. Afriel and I bought what we needed during our next shopping trip. This recipe takes patience while the pork cooks, but it’s one of the easiest recipes I make. All you have to do is put the ingredients together in a pot and let it cook. That’s it!

Top the pulled pork tacos with chopped white onions and fresh cilantro. You can use corn or flour tortillas. Both are equally good, but corn tortillas are traditional. The only thing I don’t like about them is they tend to fall apart. Corn tortillas taste better with pulled pork, in my opinion.

This recipe is my version of what I saw on Diners, Drive-Ins & Dives. I didn’t write down exactly what was put in the pot during the episode, but what I make is very, very good. Enjoy!

 

Pulled Pork Tacos

Ingredients

Pork shoulder

1 bottle of Coca Cola

1 can of sweetened condensed milk

1 head of garlic

1 T cumin

sea salt to taste

Cut off the bottom of the head of garlic so the roots are gone. Take off a few layers of the outer skin. You don’t have to break up the cloves or take off the skins completely, although I’ve cooked the pulled pork tacos this way, too. It depends on the end result, and if you want to pick out the garlic skins or not.

Put the pork shoulder into a large pot that’s heated to medium high heat. Add the other ingredients. I put in the cumin to taste, but I’d say you need at least a tablespoon. I also use about about a tablespoon of sea salt, too. Stir the liquid to mix everything up and add water until the pork shoulder is completely immersed.

Bring the pan to almost boiling and then turn the heat down to low. Cover the pot and check it periodically. Let it cook – slowly – until the meat’s falling apart. This takes hours, folks, but it’s definitely worth the wait.

When the pork is so tender it melts in your mouth, put it on warmed tortillas and top with chopped white onions and cilantro. That’s all you need and I guarantee you’ll be back for seconds.

Pulled Pork Tacos Recipe Up Close

 

 

Authentic Mexican Food at El Charro Restaurant in Johnson City, Texas

El Charro Restaurant in Johnson City, Texas
El Charro Restaurant on Foodio54

El Charro Restaurant on Urbanspoon
After the disastrous trip to Tamale King, a quick bite at El Charro Restaurant in Johnson City, Texas, assured me that good enchiladas are still out there. Every time my mom and I drove by, the restaurant was packed. That’s always a good indication – if the locals love it, I’ll most likely love it, too. And boy, did I!

I ordered the #13 enchiladas de pollo. When my plate arrived, I want to skip over everything else and get to the chicken inside of the enchiladas. It was like heaven in my mouth. I never wanted those enchiladas to end. They were so good, wrapped with freshly made tortillas and smothered in a delicious red sauce. The chicken had been slow cooked for hours and then pulled apart. The meat was so tender and juicy it practically melted in my mouth. The flavor blew the dish out of the ball park!

I want to swim in a pool filled with El Charro’s chicken.

The rice was an authentic, Mexican rice. I’ve found that many Mexican restaurants (whether authentic or Tex-Mex) seem to lack in the rice department. I’ve solved the flavor problem by mixing the rice and refried beans together.  I really liked the rice, however, and for the first time,  I didn’t mix my rice and beans. El Charro’s rice has cubed carrots and a good blend of spices. The beans were great, too. They had a smooth texture and tasted like they were cooked all day long.

Laura’s Perspective:

El Charro Restaurant is unpretentious. Walking in, we weren’t sure if we should seat ourselves or wait for a hostess. There is a menu above the front counter, which I assume is for people placing orders to go or picking up breakfast. This was a bit confusing, but it was only a minor annoyance.

El Charro Restaurant in Johnson City, Texas.

I hankered for tacos, a new food I’m exploring. I ordered three tacos: chicharron (pork skin), aguacate (avocado), and pastor (seasoned pork). My plate arrived, steaming hot and smelling divine. Check out the cheese overflowing onto the tortillas.

Tacos at El Charro Restaurant in Johnson City, Texas.

What I loved about this dish were the fixings: chopped cilantro, chopped white onion, and lime wedges.

El Charro Restaurant in Johnson City, Texas.

I got busy adding the cilantro and onion to my tacos. For the finale, I squeezed the lime over the tortillas. Filled with goodies, these tacos are ready for consumption. Yum!

El Charro Restaurant in Johnson City, Texas.

Each of the tacos were tasty. The meat was tender and cooked with great care, and the aguacate was fresh and firm. I especially liked the chicharron taco. I am growing super fond of this meat!

Gotta rave about the salsa and chips while I’m on a roll. Served gratis with your meal, the salsa is spicy and one of the best I’ve had. The chips were warm and lightly salted, which is a very nice touch.

El Charro Restaurant in Johnson City, Texas.

Don’t miss the chicken running around outside in the parking lot. I’m not sure who he belongs to, but he’s cute. Reminded me of our visit to Luckenbach.

Rooster in El Charro Restaurant's parking lot, Johnson City, Texas.

Takeaway

El Charro Restaurant’s menu indicates three locations. We visited 502 S. U.S. 281, Johnson City, Texas 78636. Their phone number is 830/868-7040. Hours of operation are Monday thru Thursday, 6:30 a.m. until 10:00 p.m., Friday and Saturday, 6:30 a.m. until 11:00 p.m., and Sunday 6:30 a.m. until 10:30 p.m. The atmosphere is very casual and caters to the locals. When we visited, after school teenagers dropped by to hang out and grab a snack. Every time we’ve passed El Charro en route to San Antonio, the restaurant was busy, no matter the time of day or evening. Orders can be placed to go, and breakfast specials are available – just ask!