Tequila Sunrise Pork Tacos
- 1 pork butt, deboned
Tequila Sunrise Marinade
- 1 tsp orange zest
- 1 tsp lime zest
- 1 tsp lemon zest
- 1 1/4 cup El Bandido Yankee Tequila
- 1 1/4 cup orange juice
- 1/4 cup grenadine
- 1/8 cup maraschino cherry juice
- 1 jalapeno, diced
- 2 tsp sugar
- 1/8 cup Blues Hog Pork Marinade Mix
Fajita Pork Seasoning
- 1/2 tsp lime zest
- 1/2 tsp lemon zest
- 1/4 cup fajita seasoning
- 2 cups instant corn masa flour
- 1 1/4 cup water
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 jalapeno, seeded and sliced
- 1/8 cup cilantro, chopped
- 3 green onions, chopped down to the white
- Remove the bone from pork butt. Prior to cook.
- In a large bowl, whisk together the tequila, orange juice, grenadine, cherry juice, and Blues Hog Pork Marinade Mix.
- Add in the diced jalapeno and the zest of an orange, lime, and lemon, about 1-2 teaspoon each. Using an immersion blender or countertop blender, lightly blend up the mixture.
- Strain mixture to remove the solids and set aside.
- With a large knife, cut your pork butt in half. Start slicing up the pork into 1/4 inch thin slices, placing them in the bowl of marinade.
- Let pork marinade in a the refrigerator for 30 minute to an hour, or overnight.
- While pork is marinating, mix corn masa flour and water, according to the instructions on the package.
- When dough is combined into a soft dough, divide and roll dough into 1 oz balls. Should make close to 20 tortillas.
- Using a tortilla press, lined with plastic wrap, place a ball of dough at the center and flatten. Look for about a 5 in diameter.
- In a large skillet or over a flat-top grill, cook tortillas for 30 seconds on each side, flipping 3-4 times. Set aside for later assembly.
- In the skillet or on the grill, heat up oil. Season both sides of each slice with the fajita seasoning and lay down pork for a quick sear. Cook for 3-4 minutes on each side.
- Remove from heat and cut into smaller strips.
- Return to heat and toss in more seasoning. Set aside when fully cooked.
- Using more oil if needed, add vegetables (garlic, shallot, bell pepper, jalapeno to the skillet and toss in fajita seasoning.
- Toss over heat until vegetables are limp and onions are transparent.
- Remove from heat and begin assembling tacos with both the meat fajita mix.