tacos

Once you slow-roast the pork, celebrity chef Neil Perry’s soft tacos couldn’t be easier to make, and are one of our family’s favourite quick dinner ideas.

Recipe and image from Simply Good Food by Neil Perry, Published by Murdoch Books, RRP: $49.99.

Too easy – this sauce is great with any fresh tacos. You can also just fry the tomatoes and when they start to melt, add a spoonful of chipotle chilli powder, cook for a minute longer, remove from the heat and squeeze in fresh lime. Cabbage salad, guacamole, sour cream, tortillas and a margarita…heaven. 

Ingredients
800 g boneless pork shoulder
4 garlic cloves, roughly chopped
1 brown onion, quartered
sea salt
2 tablespoons olive oil
255 g raisins
16 corn tortillas
guacamole, to serve
sour cream, to serve

Roasted tomato chipotle sauce
4 garlic cloves, unpeeled
9 roma (plum) tomatoes
3 chipotle chillies in adobo sauce
1 tablespoon olive oil
sea salt

Method
1. Place the pork in a medium saucepan with the garlic and onion. Add a good pinch of salt, cover with water and bring to a simmer. Cook, covered, for about 2 hours on medium–low heat or until the pork is tender. Allow to cool before shredding the meat with your hands.

2. Preheat the oven grill. For the roasted tomato chipotle sauce, heat a heavy-based saucepan over high heat and add the unpeeled garlic. Roast for 15 minutes, turning halfway through, until the outsides are blackened. Remove from the heat, squeeze the garlic flesh out of the skins and roughly chop.

3. Place the whole tomatoes under the grill and cook until the skins are dark and blistered on all sides. Remove from the grill and allow to cool slightly before peeling.

4. Place the tomatoes and garlic in a food processor and blend. Add the chillies one at a time and process to combine. Taste the sauce as you go and, depending on the heat level you prefer, add more.

5. Heat the oil in a non-stick saucepan and cook the sauce over medium heat, stirring frequently, until the sauce has slightly thickened. Season to taste.

6. Heat 2 tablespoons of olive oil in a heavy-based saucepan, add the shredded pork and cook until it is crispy and golden. Add the raisins and roasted tomato chipotle sauce and cook for 5–6 minutes or until the mixture has thickened.

7. To serve, microwave the tortillas for 10–20 seconds, or according to the packet instructions, to soften and warm through. Place a large spoonful of the pork in each tortilla and top with the salsa, guacamole and a generous dollop of sour cream.

Note: Marinate and grill fish or chicken to add more elements to your feast. The tortillas can also be steamed or warmed in a frying pan.

What are your favourite midweek recipes?