TACO ESPECIAL

Taco Especial image

Provided by Food Network

Time 8h5m

Yield 10 servings

Number Of Ingredients 26

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5 pounds pork shoulder, cut into 6-inch cubes
4 1/2 cups soybean oil
5 tablespoons California chile powder
5 tablespoons New Mexico chile powder
5 tablespoons paprika
2 1/2 tablespoons ground cumin
2 1/2 tablespoons garlic powder
1 1/2 tablespoons cayenne pepper
1 bay leaf, broken into small pieces
1 whole clove
1 1/2 tablespoons salt
5 tablespoons ground black pepper
5 pounds top round roast, sliced 1/2-inch thick
4 cups soybean oil
2 tablespoons garlic powder
1 crushed bay leaf
1 clove
2 1/2 tablespoons salt
3 tablespoons ground black pepper
1 cup broccoli florets, coarsely chopped
1/2 cup fresh mushrooms, coarsely chopped
1 small carrot, finely diced
1 small stalk celery, finely diced
1 small yellow squash, finely diced
1 small zucchini, finely diced
Soft white corn tortillas, shredded cabbage, chopped onions, chopped tomatoes, chopped cilantro and lime wedges, for serving

Steps:

For the carne adovada: Toss together pork, oil, chile powders, paprika, cumin, garlic powder, cayenne, bay leaf, clove, salt and pepper in a large pan. Let marinate for 5 hours or up to overnight.
Preheat the oven to 350 degrees F. Transfer pork to a large baking dish and cover with foil, then roast, 2 hours. Remove pork and cut into 1/2-inch cubes.
For the carne asada: Toss together steak, oil, garlic powder, bay leaf, clove, salt and pepper in a large bowl, then let marinate, refrigerated, for 5 hours or up to overnight.
Preheat a grill or saute pan on medium heat and cook steak, 2 1/2 minutes per side. Cut into 1/2-inch cubes.
For the vegetables: Combine broccoli, mushrooms, carrot, celery, squash and zucchini in a large bowl.
Combine a portion of chopped carne adovada, carne asada and fresh veggies in a saute pan and heat until hot. Serve immediately with soft white corn tortillas, topped with shredded cabbage, chopped onions, tomatoes, cilantro and 1 lime wedge. Repeat with 9 more portions.