Mex appeal: it's a taco fiesta!

Neil Perry
Soft tacos with smoky shredded pork.
Soft tacos with smoky shredded pork. 


800g boneless pork shoulder

4 cloves garlic, roughly chopped

1 medium brown onion, cut in half

sea salt

2 tbsp olive oil

Guacamole and Mexican salsa.
Guacamole and Mexican salsa. 

11/2 cup raisins

16 corn tortillas

sour cream, to serve


Roasted tomato chipotle sauce

4 garlic cloves, unpeeled

9 roma tomatoes

3 chipotle chillies in adobo sauce

1 tbsp olive oil

sea salt

Serves 4-6

Place pork in a medium saucepan with garlic and onion. Add a good pinch of salt, cover with water and bring to a simmer. Cook covered for 11/2-2 hours on low-medium heat until the pork is tender. Allow to cool before shredding the meat with your hands.

For the sauce, heat a heavy-based pan over high heat and add the unpeeled garlic. Roast for 15 minutes, turning halfway through, until outside is blackened. Remove from heat, squeeze the garlic flesh out of skins and roughly chop.

Place tomatoes under a preheated oven grill and cook until the skins are dark and blistered on all sides. Remove from the grill and allow to cool slightly before peeling.

Place tomatoes and garlic in a food processor and blend. Add chillies one at a time and process to combine. Taste the sauce as you go, adding chillies until you achieve the heat level you prefer.

In a non-stick saucepan, heat 1 tbsp oil and coat the pan, then cook the sauce over medium heat, stirring frequently, until it has thickened slightly. Season to taste with sea salt.

In a heavy-based pan, heat 2 tbsp olive oil. Add the shredded pork and cook until it is crispy and golden. Add the raisins and tomato chipotle sauce and cook for 5-6 minutes, or until mixture has thickened.

To serve, microwave the tortillas 4-6 at a time for about 40 seconds, to soften and warm through. Place a spoonful of the pork in each tortilla and top with salsa and guacamole (see recipes, right) and a dollop of sour cream.


5 roma tomatoes, seeds removed, finely diced

1 small red onion, finely diced

1/2 bunch coriander, finely chopped

small handful fresh mint leaves, finely chopped

30ml fresh lemon juice

sea salt and freshly ground black pepper

Combine all ingredients in a bowl and season to taste.


1 large ripe avocado, diced

30ml fresh lime juice

sea salt and freshly ground black pepper

Combine the avocado and lime juice in a bowl and mash using a fork. Season to taste.


• These tacos are so easy to make. You can combine the guacamole and salsa to create a simple dip for corn chips.

• Marinate and grill some fish or chicken to add more elements to your feast. I particularly enjoy a marinade of chipotle, lime juice, chilli and coriander.

• If you don't have a microwave, the tortillas can also be steamed in a bamboo steamer or warmed one at a time in a dry, non-stick pan.

• Complete your Mexican feast with an icy-cold Corona beer or margarita (see recipe below).


With a Mexican feast on the table, whip up classic margaritas to wash it down. For each margarita, in a cocktail shaker place crushed ice, 50ml Herradura Silver tequila, 20ml Cointreau, 20ml lime juice and a dash of sugar syrup. Shake and strain into a chilled martini glass with a salted rim.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.