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Ancho Chile Pork Tacos


For the ancho chile marinade:

For the pork:

  • 1.5 pounds pork shoulder or pork butt, 
  • cut into chunks

For the tacos:

  • Corn tortillas
  • Your favorite taco toppings, such as chopped onions, fresh cilantro, sliced radishes, crumbled queso fresco, and lime wedges


  1. Heat a dry skillet over medium heat and toast the dried ancho chiles for a minute or two until they become fragrant. Be careful not to burn them.
  2. Remove the stems and seeds from the ancho chiles and place them in a bowl with hot water to soften for about 15 minutes.
  3. Drain the chiles and transfer them to a blender.
  4. Add garlic, orange juice, apple cider vinegar, olive oil, ground cumin, dried oregano, smoked paprika, salt, and pepper to the blender.
  5. Blend until you get a smooth, thick marinade.

Marinate the pork:

  1. Place the pork chunks in a large zip-top bag or a bowl.
  2. Pour the ancho Chile marinade over the pork and toss to coat the meat thoroughly.
  3. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 2 hours or preferably overnight to let the flavors infuse into the meat.

Cook the pork:

  1. Preheat your oven to 325’F (160’C).
  2. Transfer the marinated pork and the marinade to a baking dish.
  3. Cover the dish with aluminum foil and roast in the oven for about 2 to 2.5 hours or until the pork becomes tender and easily shreds with a fork.

Assemble the tacos:

  1. Heat the corn tortillas on a dry skillet or microwave them until they're warm and pliable.
  2. Take the cooked pork out of the oven and shred it with two forks.
  3. Fill each tortilla with the shredded pork and add your desired toppings, such as chopped onions, fresh cilantro, sliced radishes, crumbled queso fresco, and a squeeze of lime juice.

Serve and enjoy:

  1. Arrange the filled tacos on a serving platter and dig in! Ille smoky and spicy flavors of the ancho chile-marinated pork combined with the fresh toppings will create a delightful taco experience.



Ancho Chile Pork Tacos
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