Soft Tacos with East L.A. Guacamole
Submitted by mommer5
Slow-braised pork shoulder shredded and piled into warm flour tortillas with fresh East L.A.-style guacamole, cilantro, onion, and a squeeze of lemon.
YIELD
10 servingsPREP
15 minCOOK
25 minREADY
40 minStraight from the taco trucks and backyard parrilladas of East Los Angeles, these soft tacos keep it real with just a handful of ingredients done right.
Pork shoulder gets cubed and browned in lard, then covered and braised until it shreds apart with a fork. No fancy marinades, no complicated salsas. Just good pork cooked slow.
The guacamole is East L.A. through and through: creamy avocado mashed with minced onion, garlic, tomato, and a hit of lemon juice. Simple, chunky, and fresh.
Warm your tortillas on a hot griddle until they’re soft and pliable, pile on the pork, spoon over the guac, scatter cilantro and onion on top, and finish with a squeeze of lemon.
Pro Tips
- Cook the pork low and slow after browning. That 30-minute covered braise is what makes it fork-tender and shreddable.
- Use lemon, not lime, for the guacamole. It’s the East L.A. way and gives a slightly different brightness.
- Heat each tortilla individually on a dry griddle. Microwaving makes them rubbery.
Ingredients
Directions
Cook meat in lard 20 minutes stirring occasionally to brown evenly.
Reduce heat, cover and cook 30 minutes longer.
To make guacamole, mash avocado and blend in minced onion, garlic powder, salt, pepper and lemon juice.
Fold in tomato. Set aside.
Drain meat and shred. (There should be about 1½ cups shredded meat.)
Combine chopped onion and cilantro.
Heat each tortilla on griddle or in skillet until pliable.
Spread with guacamole, then top with some of pork mixture.
Top meat with some onion mixture and sprinkle with juice from lemon wedge.
Roll up and serve with additional lemon wedges.
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