Recipes

Carnitas & Walnut Mole Tacos

  • Rating:
  • Yield: 6 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 8 Hrs. 0 Mins.
  • Pork shoulder made in a slow cooker with cumin and oregano, shredded and topped with mole sauce made with chilies, walnuts and chocolate. Served with warm tortillas.

Ingredients

  • Shredded Pork Shoulder:

  • 3 pounds boneless pork shoulder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 small onion, coarsely chopped
  • 6 cloves garlic, peeled
  • 3 stalks celery, coarsely chopped
  • zest of one orange
  • juice of one orange
  • Mole:

  • 1/4 cup chipotle in adobo
  • 1 cup semi-sweet chocolate chips
  • 1 cup Fisher® Chopped Walnuts
  • 1 1/2 teaspoon cinnamon
  • 1 can fire roasted tomatoes (16 oz.)
  • 1 cup chicken stock
  • 1 can diced green chilies (4 oz.)
  • 2 corn tortillas
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • Finishing Ingredients:

  • 12 corn tortillas
  • 1 cup Fisher® Chopped Walnuts
  • 3 limes, cut into wedges
  • 1/4 cup cilantro, chopped
  • 1/2 cup oil
  • chopped onions (optional)

Directions

  1. Prepare the shredded pork shoulder: Place pork shoulder in slow cooker.
  2. Squeeze the juice from the orange over the shoulder. Rub with spices.
  3. Add onions, celery and orange zest to slow cooker. Set to low for 6 to 8 hours.
  4. Allow to cool. Shred.
  5. Prepare the mole: Combine all the ingredients except chocolate in pan, bring to a boil. Reduce heat to low.
  6. Allow to simmer approximately 1 hour, stirring occasionally.
  7. Remove from heat and stir in chocolate chips.
  8. Let sit 5 minutes.
  9. Blend in batches in blender.
  10. Complete the dish: Heat a large skillet over medium-high heat. Add the oil.
  11. Combine 1 cup walnuts with shredded pork and press into hot oil. Fry until crispy on one side then flip and cook an additional three minutes.
  12. Serve in tortillas and top with mole.
  13. Garnish with cilantro, onions and a squeeze of lime.

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