Slow Cooker Pork Tacos | The perfect Taco night recipe to feed a crowd! Serve these tacos Island (baja) style!
These tacos have so much flavor with the different chilies and just a hint of heat. I doubled the sauce and froze half for another time. It tasted just as fresh as the first batch. *I like serving my tacos baja style with mango slices, lime wedges, avocado slices, shredded cabbage, and chopped cilantro. Sometimes I also serve sliced jicama or sliced radishes. I love the spiciness of the taco meat with the sweetness of the mango.
A few facts about the chile peppers in this dish:
Pasilla Chile or Chile Negro is the dried form of the chilaca chili pepper.
Ancho Chile: is the dried version of a Poblano
NOTE: I couldn’t find the ancho chile but I did find fresh Poblano. So I roasted them and used those instead of the dried. The recipe was just as delicious.