by Chef Matthew Krenz

I hopped around as a kid, growing up in Atlanta, Tampa, Houston and all around North Carolina. I spent my more formative years in Houston, spending Texas heat-soaked days in taquerias or picking up whatever handheld treat was available at the ballpark concession stand. Food on the go seemed to be a constant in an action-packed youth. 

I typically found myself in food stalls that offered an array of Tex-Mex or authentic Central and Southern American go-tos. Those were some of my favorite snacks or meals growing up, sitting on the curb with friends, a bottle of Jarritos and whatever vessel carried the fresh ingredients and spices to my mouth. 

Enter the walking taco, a favorite of street vendors for its efficiency and ability to be eaten on the go. It is the “Choose Your Own Adventure” equivalent to a fusion of flavors and place. The dish starts with a choice of chips (Fritos and Nacho Doritos are favorites), and meats, cheese, salsas and anything else that fits in the bag round out the glory of the walking taco. So whether your crowd is more gourmet or a bigger fan of cooking out of a box, they’ll enjoy their own simple or more elaborate creation out of this easy-to-put-together group of ingredients. I hope you enjoy it, and are inspired to choose your own adventure.

Braised Mojo Pork
Serves 12 3-4 oz. portions

Ingredients
3-4 lbs. pork butt or shoulder cut
1½  tsp. salt
2 tsp. black pepper
2 c. chicken stock
2-3 c. fresh citrus juice blend (oranges, lemons, limes, using a 3:1:1 ratio)
1.5 tbsp. dried oregano
5-7 cloves garlic, chopped
½ onion, peeled and diced
½ bunch cilantro, whole
2 green onions, roots removed
2 tbsp. olive oil

Directions

1. Preheat your oven to 300°F.
2. Using paper towels, pat pork dry, then season with salt and pepper.
3. In a dutch oven heated on medium-high heat, sear pork on all sides to brown. 
4. Add onions and garlic, and sweat until fragrant and translucent.
5. While onions are browning, add liquids and remaining ingredients to a blender and blend until smooth.
6. Add this liquid to the pot, making sure you are covering the pork ⅔ of the way in the dutch oven. 
7. Place the lid on the dutch oven and place in the preheated oven. Cook for 3-4 hours or until fork tender, with an internal temperature of about 203°F.
8.  Remove from the oven and allow to rest for 20-30 minutes before shredding. Place among toppings for your walking taco bar. 

To serve
Have single-serve chip bags set out for your guests alongside your meats and accompaniments for them to build their own walking taco. Suggestions follow.

Recommended toppings
These can be as simple as something you pick up from the local taqueria or prepped a few days in advance, or opening up a jar of your favorite cantina-style salsa to an intricate grilled tomatillo salsa verde. I am listing a few options for a fairly no-fuss Super Bowl snack; pick your favorites and enjoy!

Meats: Sofrito chicken, mojo pork, chorizo, seasoned ground beef, chimichurri steak

Accompaniments: Shredded cheese, cotija, queso fresco, pico de gallo, salsa, picante sauce, sofrito sauce, crema, chori-queso, fresh or pickled jalapeños, guacamole, shredded lettuce, sliced olives, green onions, cilantro

 

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