Shredded Pork Tacos with Radish Slaw

You can make the shredded pork and radish slaw a day ahead or an hour and a half ahead. Then assemble, eat and enjoy!


12 corn tortillas, softened in olive oil or you can use crunchy shells if you prefer them

Shredded Pork Filling

2 cups Asadero or Queso fresco cheese, or Monterey jack

 Shredded Pork Taco Filling:

1 ½ pounds Boneless Spareribs

1 tablespoon olive oil

1/2 teaspoon salt

1 tablespoon chili powder

2 tablespoons green chili salsa

1 1/2 cups water

Place spareribs in a saucepan and quickly brown them, season with salt, chili powder and salsa. Cover the meat with water and simmer over low heat for about an hour and a half, until meat is very tender and shreds when you put a fork in it and pull the meat apart. This can be done the day before of just before serving the tacos. Remove the meat and use two forks to shred the meat apart.

 Radish Slaw

1/2 cup rice wine vinegar

2 tablespoons lime juice

1/4 cup sugar

1/4 cup green chili salsa

2 teaspoons sea salt

1 teaspoon mustard seeds

1 teaspoon coriander seeds

1 teaspoon fresh ground pepper

1/2 cup diced radish

1 cup sliced red cabbage

1/3 cup chopped onion

1/4 cup shredded carrot

2 tablespoons minced cilantro

Combine all of the ingredients (except the tortillas, pork filling & cheese) in a bowl and let marinate at least an hour before serving.

1. Start the meat cooking, make the radish slaw, grate the cheese and sauté the tortillas.

2. Serve tortillas with shredded pork filling, radish slaw and cheese of your liking.


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