I’ve been wanting to revisit some of my older posts for a while now and I figured a good place to start would be with the very first recipes that I launched the blog with. The recipe I’m sharing today has minor tweaks (and Instant Pot directions) but the photography is definitely the most improved!
I’m leaving the original narrative below, and if you want to make some of my recipes but don’t know which one to start with, definitely start with this one, its one of my all time favorites.
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A few weeks ago, I got to vacation in Colima MX for a few days where I spent time with family, and let’s be real, ate everything I could get my hands on.
Colima is a very small state along the Pacific bordered by the state of Jalisco and Michoacán. I love how authentic it still is, it’s a hidden gem that’s been left untouched by tourists and it is one of the things I appreciate the most. If you didn’t know, Colima is one of the worlds biggest producer of limes! There’s no shortage of tropical fruits either, you’ll find anything from mangos, tamarind, guamuchiles, durian, plums, pasiflora and coconuts growing everywhere, coffee is even grown at the foot of the Volcán de Colima. If you’re ever curious about visiting, I suggest staying in the port city of Manzanillo!
When I was younger, I used to visit every February for the Fiestas Charrotaurinas, and then again during summer break. I even lived there during a few of my toddler years.
While we were visiting the Pueblo Mágico of Comala where my maternal grandparents live, we stopped by Los Portales de Comala. This is a really cool restaurant because you order drinks and you’re automatically served botanas (tapas) as long as you keep having drinks! One of the standout dishes we were served were the tacos Tuxpeños.
Tacos Tuxpeños originated in Tuxpan, Jalisco and my mom used to make these for us growing up. They consist of a pulled pork that has been cooked in a guajillo-ancho sauce and then served on a tortilla that is dipped in a little bit of the smoky chile sauce and then is lightly fried and steamed. I personally like to leave my tortillas lightly fried though.
These are typically filled with either refried beans, potatoes, or pork, and make for a really good appetizer, so I highly suggest using the baby street taco tortillas if you’re able to find them.
If you get the chance to make these, I hope you enjoy them as much as I do. And if you don’t have an Instant Pot in your life, I highly recommend one! I use it every time I make pulled pork, and it is done in about 45 minutes.
If you get the chance to make these, I hope you enjoy them as much as I do– Nos vemos!
