Our household is a bit under the weather at the moment, so after some warming nourishing soup last night something a bit spicy and tangy was needed for tonights dinner. What better than a platter where everyone can assemble their own combo and then pick it up and eat!
Shredded Pork Tacos with Homemade Corn Tortillas and Cashew Nut Cream + Extras
And its all gluten free, refined sugar free and if you just stick with Cashew Nut Cream with no grated cheese, Dairy Free!
First up for the Shredded Pork you will need:
1KG Pork Loin Roast – FreeFarmed (This will give you enough to freeze half of the end mixture, or you could use 500gm of Stewing Pork)
1 Tin of Organic Tomatoes
2 Garlic Cloves – Crushed/Peeled/Diced
1Tbsp Minced Chili or 1 fresh Red Chili or 1tsp Chili Powder
1Tbsp Dried Coriander or Half a bunch of Fresh Coriander Chopped
1tsp Ground Coriander
1tsp Dried Parsley
1tsp Smoked Paprika
1tsp White Pepper
A few good grinds of salt, do as many grinds as you normally would then add an extra 2 grinds
1/2Tbsp Organic Honey (Optional)
Trim the Pork of its Rind (You could freeze this to do extra crackling for your next Sunday Roast!) and put in your slow cooker and pour over the tomatoes. Add the remaining ingredients except Honey and mix to combine. Make sure to cover the Pork with tomatoes so it doesn’t dry out.
Cook on high for 4-5 hours. After this it should be able to be completely shredded with 2 forks. Then add the honey if you’re using it and give it all a good mix. Then put your slow cooker on Low or Keep Warm while you prepare the other ingredients. That way the pork will have a chance to absorb all the sauce and thicken up.
Why add honey?
Adding Honey is totally optional but it is common practice to add a sweet component when using tinned tomatoes to counteract their sometimes acidic taste. It is also interesting to note that in the most popular brand of Taco seasoning available at the supermarket, the 2nd main ingredient is Sugar making up almost 50% of the sachet.
The Cashew Nut Cream recipe is from Petite Kitchen, although I have omitted the vinegar this time and added Lime Juice instead of Lemon as I was quartering Limes anyway and I think it just ties it all in together.
Homemade Corn Tortillas
All you need for these is…
1Cup Ground Cornmeal Flour – I use Healtheries Ground Cornmeal Flour
3/4Cup Hot Water – approximately
In a bowl, slowly mix in your hot water with the Cornmeal Flour and salt using a rubber spatula or similar. Give it a quick knead with your hands – it shouldn’t stick to your hands or the bowl, if it does you may need to add more Cornmeal or if it is crumbly you may need to add more water.
Cover and leave somewhere warm for 30 minutes, I left mine by the fire…
After 30 minutes divide into 6 smaller portions and roll each into a ball…
Then take one ball and place it on a piece of baking paper. Cover with another piece of baking paper, squash down with your hand and then roll out with a rolling pin…
Finally peel the top layer of baking paper off and invert dough into a very lightly oiled pan that is on medium/high heat. Fry for a minute or 2 until edges begin to brown then flip and fry on other side for 30 seconds or so. Stack cooked tortillas on a plate covered with a damp cloth – This will steam them while you are cooking the remainder, making them more pliable.
Now for the extras:
We added Tinned Organic Black Beans, Grated Cheese, Sliced Red Onion, Red Capsicum, Carrot, Green Cabbage (I would have preferred Red but our lovely small town supermarket was out of Red Cabbage Halves) and a squeeze of Lime over it all is essential!! Followed by a drizzle of Cashew Nut Cream. You could also add some sliced Avocado, Tomato Salsa, Jalapeños or y’know whatever you like!
Hope you enjoy!!