Time: 1 hour 45 minutes
Complexity: average
Servings: 6 - 8

Wine-braised pork tacos - a detailed recipe.

Ingredients:

• 900 g boneless pork tenderloin, chopped
• 250 g bacon, thinly sliced
• From 12 to 16 corn tortillas
• 2 large onions, halved and thinly sliced
• 1 carrot, cut into quarters
• 1 stalk celery, quartered
• 3 cloves of garlic
• 1 jalapeño pepper, seeded
• 2 tbsp. l. olive oil
• 3 tablespoons tomato paste
• 2 tbsp. flour
• 2 cups dry red wine
• 1/2 orange
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 to 2 cups meat broth
• 1/2 cup cream
• 3/4 tbsp. grated parmesan
• Fennel salad for serving (see recipe below)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, bacon, tortilla, carrot, celery, jalapeno pepper, fennel bulb, onions, garlic, Parmesan cheese, tomato paste, red wine, Oranges, cream, cumin, fennel seeds, bay leaf, oregano

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Preparation:

Step 1
• Cook the bacon in a Dutch oven over medium heat until crisp, 10 to 12 minutes. Drain on paper towels. Add the onion to the Dutch oven and cook, stirring, until golden brown, about 30 minutes. Transfer to a bowl.
  
  Meanwhile, finely chop the carrots, celery, garlic, and jalapeño in a food processor. Preheat the oven to 180 degrees Celsius.
  
  Prepare the pork. Season with salt and pepper. Heat the olive oil in a large saucepan over medium heat. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer the pork to a plate.
Step 2
• Add the jalapeño mixture to the pot and cook, stirring, for about 3 minutes. Add the onion and tomato paste; cook for 3 minutes. Add a little flour and cook, stirring, for another 2 minutes. Add the wine and bring to a simmer, then reduce over low heat until reduced by half, about 8 minutes.
  
  Return the bacon and pork to the pan. Squeeze in the orange juice, then add the zest. Add oregano, bay leaf, and enough seasonings to coat the pork. Transfer everything to the oven and simmer for about 3 hours.
Step 3
• Transfer the cooked pork to a bowl with tongs, then shred. Season with salt and pepper. Strain the sauce and return it to the pot; add everything to the bowl with the meat (remove the bay leaves and orange zest). Cook the sauce over high heat until thickened, about 2 minutes. Add the cream and season with salt and pepper. Fill the patties with the pork; pour the sauce over them and top with cheese and lettuce.
  
  Recipe beef tacos.
  
  

  Fennel salad

  
  In a large bowl, combine 1/4 cup mayonnaise, 1 tablespoon red wine vinegar, 2 tablespoons orange juice, 1 teaspoon sugar, 1 minced jalapeño, 1/2 teaspoon each dried oregano, cumin, and fennel seeds. Toss with 2 thinly sliced ​​fennel bulbs, 2 cups shredded cabbage, 4 sliced ​​green onions, 4 strips bacon, salt, and pepper.

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