Salsa (see recipe)
Juice of 2 large oranges
Juice of 4 limes
2 tablespoons white vinegar (divided)
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
2 cloves garlic
1/2 small white onion, chopped
2 red onions, julienned
1 tablespoon achiote (powdered annatto seeds)
1 tablespoon dried oregano
2 habanero peppers, stemmed, seeded and sliced
2 pounds boneless pork butt or shoulder, chops or tenderloin, cut into 2-inch chunks
2 tablespoons olive oil
16 corn tortillas
Makes 8 servings.
Prepare salsa.
In bowl, blend together orange and lime juice, vinegar, bay leaves, salt, pepper, garlic, onions, achiote, oregano and peppers. Marinate pork in sauce 1 hour.
In large pan, heat olive oil over medium heat and add pork and marinade. Bring to a boil, reduce heat to low and cover. Let simmer, covered, about 1 hour, or until tender. Use two forks to pull meat apart into shreds. Serve with corn tortillas and salsa.
Salsa:
Makes about 2 cups.
2 red onions, julienned
1 teaspoon dried oregano
2 tablespoons white vinegar
2 habanero peppers, sliced
Salt and pepper to taste
Mix all ingredients together. Let sit at least 2 hours before serving with shredded pork in corn tortillas.
Testers note: This is not a typical salsa. Strips of onions and peppers are marinated for topping the tacos.
