Cuban mojo tacos: in slow pot, with oven or in espresso

These tacos Cuban mojo may well be one of the snacks you like the most this Christmas. They serve the same for an afternoon of football as a starter of one of your celebratory meals and what I do assure you is that they are absolutely delicious.

They are tacos Cuban mojo suitable for all audiences because you can put it spicy or not wear it according to your tastes, and best of all you can prepare Cuban mojo tacos to the already, to take them in your Christmas celebrations because the meat freezes very well and f simple orma. Just freeze the sauce aside and you'll have a dish to surprise everyone without having to be in the kitchen until the last minute.

Ingredients

2 kg pork ham
2 tablespoons oil
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup orange juice
1/4 cup lime juice
4 garlic cloves, nuted
2 teaspoons ground cumin
2 teaspoons oregano
1/4 teaspoon chilli flakes
2 Bay leaves
1 to 2 tablespoons cornstarch to thicken the sauce

Directions

In a large frying pan or in the saucepan of the crock pot (if suitable for cooking) heat the oil over medium high heat.

Sip the meat on all sides and brown in the pan or pan on all sides.

Put orange juice, lime juice, garlic, cumin, oregano, red pepper flakes and bay leaves in a bowl. Mix well.

Add the marinade to the saucepan by wetting all sides of the pig.

If you slow cooker, cook 8 hours at low temperature or 6 hours at high temperature. After this time, we remove the meat and for a thicker sauce, add the dissolved cornstarch in a little cold water and add. Let's cook for a few minutes and that's it.

If you express pot, we put all the ingredients of the marinade except the laurel in a bowl and with the help of a hand blender, we crush. Put the pork in the espresso pot and add the marinade and whole bay leaves.

Leave to cook for 60 minutes after it starts to boil and we have to lower the heat and leave to cool inside the pot without opening it until it loses all the heat.

Another way to prepare it (the traditional way), is to in the oven and to do this we put the meat and all the ingredients of the marinade in a zip or frozen bag for about 10 hours (the whole night).

The next morning, we let the meat temper for an hour outside the fridge. We cover a baking sheet with foil and put all the ingredients of the bag (marinated and meat) taking care that the meat we put with the fat on the back.

Roast at 180 degrees in the oven for a couple of hours until the meat is toasted and cooked (it will depend on the size of the meat but for 2 kgs is about two hours). Remove the pork from the oven and let stand for 10 to 15 minutes.

When the pig is ready, we have to fray it. With two forks we can do it more easily. The meat must still be hot because if it cools it will be harder to fray.

Serve in Cuban mojo tacos sandwiches, with rice and beans or as I did today, and wheat tortillas to form tacos

Trucos and advice