An intoxicatingly spiced Yucatan pork dish is the basis for these tacos that boast layers of complex flavors in both the pulled pork and the salsa.
What to do with the leftover salsa?
Author Joe Yonan notes that although this habanero salsa recipe makes a mere 1/4 cup of salsa, a little goes a long way. If you have some left over, it’ll last for 2 weeks in the fridge. Yonan notes that you can use it “on all manner of eggs and meats, and as a salad dressing base, but my favorite use might be to mash a tablespoon or two into the yolks of a half dozen hard-cooked eggs, along with mayo, for a party snack that puts the devil back into deviled eggs.”
Pulled Pork Tacos with Habanero Salsa
- Quick Glance
- 15 M
- 25 M
- Makes 4 tacos
- For the habanero salsa
- For the pulled pork tacos
Char the pepper by holding it with tongs over the flame of a gas burner, turning as needed, until it’s spotted black and blistered all over. (If you don’t have a gas stove, broil the habanero a few inches from the broiler element, turning as needed.) Let cool.
Remove the loose outer layers of papery skin from the garlic clove but leave the tight inner peel intact. Char the garlic clove over the gas burner, using the same technique as you did for the habanero, until it’s completely blackened.
Carefully stem the habanero, scrape out the seeds, and coarsely chop the pepper, preferably wearing plastic gloves to protect your fingers. (And by all means, whatever you do, resist the urge to rub your eyes.) Peel the garlic clove, coarsely chop it, and add it to the bowl of a food processor (preferably a mini one) along with about half the habanero. Add the cilantro, scallion, lime juice, oil, and salt to taste and process until a loose salsa forms. Taste. If you want the salsa to be spicier, add more of the habanero and adjust the amout of lime juice and/or salt if need be. Set aside for just a few minutes. (You can cover and refrigerate the habanero salsa for up to 2 weeks.)
Heat the pork in a small saucepan over medium heat, stirring occasionally, until warmed through, 4 to 5 minutes. Warm the tortillas in a dry skillet over a medium-low flame, then wrap in aluminum foil to keep warm.
Lay the tortillas out on a plate. Divide the pork among the tortillas and top with just a little bit of the salsa (be judicious until you know how much you can handle). Any remaining salsa can be covered and refrigerated for up to a week or so to be spooned onto more tacos or eggs or baked potatoes or just about anything at will.
Recipe Testers' Reviews
These were by far the best pork tacos I’ve ever tasted. We couldn’t believe how delicious they were. Our corn tortillas were about 6 inches in diameter, and the 1/4 cup of pork per tortilla was perfect. I think the salsa has a lot to add to the tacos—it’s a must. We doubled the salsa recipe (except for the habanero) and it was fantastic. We used one whole habanero for the double recipe, and it had a lot of kick. I loved the fresh flavours. Everything tasted like heaven together. I served the tacos with avocado and tomato salad on the side. These taste like Mexico! Will absolutely make these again.
This was delicious. I doubled the salsa recipe and used one whole habanero, and it was a bit on the spicy side. A little of this salsa goes a long way. If you don’t like spicy, I suggest only using only a quarter of the chile in a single recipe. We added Queso Fresco to our tacos, and it helped to calm down the heat a bit. I also served it with an avocado, corn, tomato and hearts of palm salad, which paired perfectly with the tacos. I did have to add more lime juice to get the salsa to be a looser form. A 1/4-cup measurement of meat per 6-inch tortilla was perfect. Two tacos per person with a salad of some kind works well as a meal. If you’re only serving tacos and your crowd is hungry, you may want to plan on three per person. I know we’ll be making this one again.