An authentic taco starts with a homemade tortilla. The tortilla has been a staple food of the Mexican region since pre-Columbian times. At Saltbox Farm, we made the corn version using fresh Masa from La Nina Tortilla in Everett. The corn tortilla is somewhat thicker and heartier in texture than the flour tortilla, and went great with all of the fixings we prepared! Once you prepare the foundation for your tacos, you are ready for your fillings. We made Al Pastor Pork Shoulder and Homemade Chorizo, two intensely flavorful yet simple to make salsas, and a fresh guacamole. Recipes included below for your next taco party!
homemade tortillas with fresh masa from la nina tortilla in Everett, MA
warming up a fresh corn tortilla
homemade guacamole
a taco bar with all fresh ingredients
a selection of fillings for homemade tacos at Saltbox Farm
Al Pastor pork is a tender, flavorful pork that goes perfectly with a homemade tortilla
Homemade Taco made of fresh corn tortilla, Al Pastor Pork Shoulder, fresh salsa, and homemade guacamole. Delicioso
The tacos made at the Taco Party at Saltbox Farm were the best tacos I’ve ever had
- Tortillas
- 2 cups corn masa mix
- 1⅛ cups water
- Pour masa into a bowl. Add the water and mix to form a dough. If it feels dry add a bit more water. Divide the dough into 10 to 20 smaller balls, depending on how big or small you want the tortillas and cover with a damp cloth.
- Prepare your tortilla press by wrapping each side with plastic wrap. Place a ball of dough in the center and press. Carefully peel of the tortilla and cook for about 30 seconds, then flip and cook another 20 to 30 before flipping a final time. Immediately
- place the tortilla in a towel or tortilla warmer to keep pliable.
- 2 Pork Shoulder, cut in large pieces
- 2 large onions, sliced thick
- 5 cloves garlic, sliced
- 1-teaspoon ground annatto
- Juice of 2 oranges or blood oranges
- Juice of 2 limes
- 1 ancho chili
- 1 pasilla chili
- 3 guajillo chilis
- Salt to taste
- 1 cup of pineapple, chopped
- Season the shoulder with salt and annatto. Brown in a large pan with a little oil until golden brown on all sides. Transfer the meat to a large heavy pan. Sauté the onions in a little more oil over high heat for a few minutes to get some color on them. Add the onions to the pan with the pork. Deglaze the pan with a cup of water and add that to the pork. Add in the juices, garlic, and chilis.
- Cover and simmer over low heat for about 2 hours or until the meat is tender.
- To finish, sauté the pineapple over high heat, add the pork and toss with the pineapple.
- Taste for seasoning.
- 2.25 kilos boneless pork shoulder
- 40 grams kosher salt
- 16 grams ancho chili powder
- 8 grams hot paprika
- 8 grams chipotle powder or cayenne
- 18 grams minced garlic
- 3 grams ground black pepper
- 6 grams chopped fresh oregano
- 1.5 grams ground cumin
- 35 grams tequila
- 35 grams red wine vinegar chilled
- Combine all ingredients except for the tequila and vinegar and mix well. Place in the fridge for up to a day.
- Grind the mixture through the small die into a bowl set above ice.
- Add the tequila and vinegar to the meat mixture and mix with the paddle attachment or by hand with a sturdy wooden spoon until the liquids are well incorporated and the mixture starts to look sticky and uniform.
- Sauté a small portion of the meat to taste and see if you need to adjust seasoning.
- You can now use the sausage as is, or stuff into a hog casing.
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