Ingredients with Measurements:
- 1 lb. of mote (dried corn kernels)
- 1 lb. of pork shoulder, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. of cumin
- 1 tsp. of paprika
- 1 tsp. of dried oregano
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 2 tbsp. of vegetable oil
- 1/2 cup of water
- 12 corn tortillas
- 1/2 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Pressure cooker or slow cooker
Step-by-step instructions:
1. Rinse the mote in cold water and soak it overnight in a large bowl with enough water to cover it.
2. In a pressure cooker or slow cooker, add the diced pork shoulder, chopped onion, minced garlic, cumin, paprika, dried oregano, salt, black pepper, vegetable oil, and water. Cook on high pressure for 45 minutes or on low heat for 6-8 hours until the pork is tender and falls apart easily.
3. Drain the mote and rinse it again in cold water. In a large pot, add the mote and enough water to cover it. Bring to a boil, then reduce the heat and simmer for 1-2 hours until the mote is tender and cooked through.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
5. To assemble the tacos, place a spoonful of the cooked mote on each tortilla, then add a spoonful of the pork and top with chopped cilantro. Squeeze a lime wedge over each taco.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 45 minutes (45 minutes for the pork, 1-2 hours for the mote)
Temperature:
Pressure cooker: High pressure
Slow cooker: Low heat
Serving size:
Makes 12 tacos
Nutritional information:
Calories per serving: 210
Fat: 8g
Carbohydrates: 23g
Protein: 13g
Sodium: 290mg
Sugar: 2g
Fiber: 4g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- Mote can be substituted with hominy or canned corn.
Variations:
- Add diced tomatoes, jalapeños, or avocado to the tacos.
- Serve with a side of refried beans or rice.
Tips and tricks:
- Soaking the mote overnight will reduce the cooking time.
- Use a slotted spoon to remove the mote from the pot to avoid excess water.
- Add more spices or hot sauce to adjust the flavor to your liking.
Storage instructions:
Store the cooked pork and mote separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and mote in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with additional cilantro and lime wedges.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Refried beans or rice.
Troubleshooting advice:
- If the mote is still tough after cooking, simmer it for an additional 30 minutes.
- If the pork is dry, add more water or broth to the pressure cooker or slow cooker.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mote is a traditional Andean ingredient that has been used for centuries in South American cuisine.
Flavor profiles:
The pork is savory and slightly spicy, while the mote adds a nutty and chewy texture to the tacos.
Serving suggestions:
Serve the tacos with additional toppings such as diced tomatoes, jalapeños, or avocado.
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Region: Mexican