Rookie Pan
← All recipes
Mexico, Americas · Pozole Rojo

Pozole Quesatacos with Red Consommé Dip

Tortillas dipped in red chili fat, stuffed with shredded pork and cheese and griddled crisp, then dunked in a pozole consommé with hominy: the viral taco.

ServingsServes 2
Total cooking time1 h 40 min
DifficultyMedium

Method

  1. Put the pork, water, onion, garlic, bay leaves and salt in a 20 cm pot and boil over high heat for , skimming off the foam. Turn down to low heat, set the lid ajar and simmer for , until the meat shreds easily with a fork.

    Add in this stepPork shoulder (3 cm cubes) 350 gWater 900 mlOnion (for the broth) ½Garlic cloves (whole) 3Bay leaves 1Salt ¾ tsp

    high heat→low heat

  2. Remove the stems and seeds from the dried chilies and toast them lightly on both sides in a dry pan over medium heat for . As soon as they smell fragrant, take them out and soak them in 1 cup of hot broth for 15 minutes.

    Add in this stepGuajillo chilies (dried) 3Ancho chilies (dried) 1

    medium heat

  3. Blend the soaked chilies and their liquid with the soft garlic fished out of the broth, the oregano and cumin until smooth, then pass through a sieve.

    Add in this stepDried oregano ½ tspGround cumin 1 pinch

  4. Lift out the pork and shred it finely with forks. Add the chili sauce and rinsed hominy to the pot and simmer over medium-low heat for to make a red consommé. Ladle the red fat that floats on top into a small bowl, and mix 3 tbsp of consommé into the shredded pork to keep it juicy. Season the consommé with salt.

    Add in this stepCanned hominy (drained and rinsed) 120 gSalt ¼ tsp

    medium-low heat

  5. Heat a 26 cm pan over medium heat and brush it lightly with oil. Dip one side of a tortilla in the red fat, lay it dipped side down in the pan, put cheese and pork on one half and fold it over. Working in as many batches as needed, cook about 2 minutes a side, in total, until the cheese melts and the outside is crisp.

    Add in this stepCooking oil 1½ tbspCorn tortillas (15 cm) 6Monterey Jack cheese (or mozzarella, grated) 120 g

    medium heat

  6. Pour the hot consommé with hominy into small cups and sprinkle with chopped onion and coriander. Serve the tacos with radishes and lime, and dunk them generously in the consommé.

    Add in this stepOnion (for the topping, chopped) ¼Coriander leaves (chopped) to tasteRadishes (thinly sliced) 1Lime 1

Cook's tip

Cold tortillas crack when folded, so after dipping, warm each one in the pan for about 10 seconds before filling. Cheese that oozes into the pan and crisps up is the best part. Enjoy any leftover consommé as soup the next day.

Cooking it at camp

Make the pork and consommé at home and this becomes a perfect camp meal: you only griddle the tacos on a plancha or griddle. Cooking them in a grill pan over charcoal adds a lovely smoky note.