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Course Entrees
Difficulty Moderate
Pulse Type Beans
Specialty Diet Gluten Free
Recipe Contributed By Local Haven

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Pork Tacos with Pinto Bean radishes Salad and Cilantro Crema

Prep Time 4 hours
Cook Time 10 minutes
servings

Ingredients

PINTO BEANS:

  • 1 pound pinto beans, dried
  • water
  • 2 - 3 tsp salt

PINTO BEAN radishes SALAD:

  • 2 cups pinto beans, cooked
  • 1 cup radishes, slivered
  • 1/2 cup cilantro, chopped
  • 1 jalapeno pepper, sliced
  • 2 tbsps olive oil
  • 1 lime, juiced
  • 1/2 tsp cumin
  • salt and pepper

ROASTED PORK SHOULDER:

  • 4 lbs pork shoulder
  • 3 tbsps olive oil
  • 3 tbsps garlic, chopped
  • salt and pepper

CILANTRO CREMA:

  • 2/3 cup sour cream
  • 1/2 cup cilantro, roughly chopped
  • 1/2 lime, juiced
  • 1 serrano pepper, chopped (optional)
  • salt and pepper, to taste

TACOS:

  • tortillas, (use gluten free tortillas to make recipe gluten free)
  • lime, wedges

Instructions

PINTO BEAN RADISH SALAD:

  • Place the dried beans in a bowl and cover with water, leave them on your counter overnight. After they have been soaked, drain the beans and give them a quick rinse. Place the beans in a dutch oven, or your favorite cooking pot, cover the beans with an inch of water and bring to a low boil. Reduce the heat to low and cover. Beans can take anywhere from 1-3 hours to be ready. Once they are almost ready, add the salt. Simmer until they are done. Reserve 2 cups of the cooked pinto beans for this recipe, and then store the remaining beans in their liquid for another use.
  • For the filling, place 1 cup of drained pinto beans in a large bowl, add the slivered radishes, cilantro, jalapeño, olive oil, lime juice, cumin, salt and pepper. Toss together, taste and adjust seasonings.

ROASTED PORK SHOULDER:

  • Preheat the oven to 425 degrees.
  • In a small bowl, mix together the olive oil, chopped garlic, salt and pepper. Place your roast on a roasting pan, pat it dry. Then either using a pastry brush, or simply your hands, spread the mixture all of the roast.
  • Roast for 20 minutes. Lower the heat to 325 degrees and continue to roast for another 3 1/2 - 4 hours, until tender. Remove from the oven and let rest for up to 30 minutes. At that time, transfer the roast to a cutting board and begin shredding the meat.

CILANTRO CREMA:

  • In a food processor, combine all ingredients. If you want it thicker, add 1/4 cup more sour cream. If you prefer it thinner, add the other half of the lime juice.

MAKE THE TACOS:

  • In a frying pan over high heat, place the tortillas in the dry pan and cook for about 1 minute per side, and set aside.
  • Place 2 tablespoons of shredded pork on the tortilla, top with the pinto bean radish salad and cilantro crema. Serve with extra lime wedges.
  • Extra Pinto Bean Radish Salad can be eaten as is, or used as a dip with chips!
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