Dallas Inspired Pork & Gravy Tacos…


And another taco dish makes the blog! We probably have tacos of some sort at least once a week. They are so quick to make and we keep finding new ways to change them up, with different sauces or toppings. Nick lived in Dallas a few years ago (oh wait, almost a decade now-WOW), but to this day, he STILL talks about these pork tacos with gravy sauce he loved down there. For the last few years, we have been trying to reinvent this gem in Nick’s eye 🙂  I think we nailed it! FYI, the more gravy the better applies here.

As the weather has started to cool off this week, it has made me super excited for Fall approaching, swapping out our summer menu for more stews, soups, and spaghetti squash everything, as well breaking out the riding boots, vests, and baggy sweaters. I can’t wait to put Char in her first pleather leggings 🙂 Check our her new fall mocs in this video link: Park days….


Braised Pork Tacos with Gravy:

Ingredients: serves 4

  • 2 lbs. pork tenderloin (the pork tends to shrink up some when cooking, so air on the larger portions size)
  • 1 large carton chicken broth
  • 5-6 canned ancho chilies (chopped… you can usually find these in the ethnic food section of your supermarket)
  • 3 cloves garlic (thinly sliced)
  • 1 medium sweet onion (chopped)
  • 2 tbsp each kosher salt, paprika, cumin, dried oregano, plus some salt & pepper for the tenderloin
  • 1 tbsp each ginger, turmeric, ground pepper, dried basil, chili powder
  • Extra virgin olive oil & 2 tbsp butter
  • 1/4 cup flour
* before you start, note that this recipe requires cooking for 3-4 hours.
  1.  Pre-heat the oven to 350F.
  2. Heat 2 tbsp olive oil in a cast iron pot over medium heat. Generously sprinkle the pork tenderloin with salt and pepper. Add the pork to the heated pot, browning on all sides, ~7 mins. Remove the pork from the heat.
  3. Add 1 tbsp olive oil, garlic, and onions to the pot. Saute over medium heat until just soft, 3-4 mins. Remove from heat (you can put them in the same bowl/plate as the pork)
  4. Add 3 tbsp olive oil and the butter to the pot. Sprinkle in the flour and spices, stirring constantly with a whisk to form a roux, ~1-2 mins (once flour is just browned). Make sure you sprinkle the flour in (instead of just pouring it all at once), or it will get lumpy.
  5. Add everything back to the pot, and bring to a boil. Cover the pot and put it in the oven to braise, ~2 hours, or until pork is starting to fall apart. Pull the pork apart using two forks. Braise for another 60 mins.
  6. Make sure to reserve left over sauce to pour over the tacos… the gravy is the best part! It should be pretty thick… if not, reduce on the stove top.
  7. Serve with chopped cilantro, sour cream, lettuce, and tomatoes.



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