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Tupork Shakur (slow-cooked pork tacos)
Fruit and vegetables
1
red onion
, thinly sliced
2 large vine
tomatoes
1 tsp
garlic
granules
4 vine
tomatoes
, quartered
1
onion
, chopped
1 red
pepper
, deseeded and chopped
¼ dried guajillo
chilli
small handful fresh
coriander
, chopped
small handful chopped fresh
coriander
Tins, packets and jars
400g tin
chopped tomatoes
Cooking ingredients
4 tbsp
vegetable oil
salt and
black pepper
3 tbsp
red wine vinegar
2 tsp
caster sugar
generous pinch dried
oregano
100g/3½oz
chipotle
in adobo (see recipe tips, below)
50–75g/1¾–2⅔oz soft
brown sugar
(depending on how sweet you want it)
1 tbsp
balsamic vinegar
2 tsp all-purpose
seasoning
1 tbsp soft
brown sugar
sunflower oil
, for frying (optional)
Baking and patisserie
10 nixtamalized corn tortillas (about 15cm/6in in diameter)
Meat, fish and poultry
1kg/2lb 4oz
pork shoulder
, deboned, skin removed and cut into 5cm/2in chunks, keeping plenty of fat
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