pork ragu tacos, bok choy slaw and homemade tortillas. nbd

i made pork shoulder ragu again. it was pretty epic. again. we had about a cup and a half of the shredded, tender and mouthwatering pork leftover, just sitting in the fridge, growing in flavor complexity for almost 48 hours before i pulled the trigger on this recipe. my other thought involved smothering the pork in some sort of béchamel and sandwiching it between slices of toasted no knead bread omg style. btw, this will happen at some point. BUT this time the the taco light bulb turned on, the snow hit and my culinary mission was clear. tacos with homemade tortillas. since i've already gone ON about this pork shoulder in a previous post and here i will spare you that soliloquy. however, we need to talk about these tortillas. here's what i have to say about homemade tortillas: i cannot believe i have been spending freakin' $3 for a pack of old, cardboard, flavorless tortillas when i could make these light, golden, chewy, pillowy, warm tortillas in less than ten minutes. don't even get me started on the bell. i was blind, but now i see. no drama here right?

recipe: pork ragu tacos, bok choy slaw and homemade tortillas. nbd

pork (use DALS)

ingredients:

leftover pork shoulder ragu, about 1.5 cups

method:

reheat on medium-low in a frying pan

slaw:

ingredients:

2 cups chopped bok choy

1/2 cucumber, chopped

1 jalapeno, diced

1/2 lime, juice

1 tbsp rice vinegar

1.5 tsps sri

method:

mix all ingredients and let marinate in the fridge for at least 30 minutes

tortillas (modified from all recipes)

makes six tortillas

ingredients:

1 cup AP flour

1/4 tsp salt

1/2 tsp baking powder

2 tsps coconut oil, plus more to fry

1/3 cup water

method:

1. mix flour, salt and baking powder. work in coconut oil till flour resembles cornmeal. add water, mix till combined. dump dough onto floured surface and knead till smooth and elastic, about two minutes. you may need to add a bit more flour. you're smart, you decide.

2. preheat a small skillet over medium-high heat. add cooking spray and about 1 tsp coconut oil for each tortilla. divide dough into six balls. roll out ball with a floured jelly glass (it will be very thin and sort of a pain, but worth it in about 2 minutes, i promise). place rolled out tortilla in hot skillet, cook until bubbly and golden; flip and continue cooking until golden on the other side. keep tortillas wrapped in a towel in a 200 degree oven till ready to fill with pork and slaw.

overall method:

stuff tortillas with pork and slaw.

eat.

repeat.