Pork Tacos, Dallas Gas Station Style

What, you might ask, are “Gas Station Style” tacos? If you’re a Texan, and I’m not, you may know that gas station tacos are renowned for being something special.

Lisa Fain, author of the upcoming The Homesick Texan Cookbook, writes “It’s a wonderful thing — y ou walk into a gas station and in the back will be a short-order cook heating up tortillas and stuffing them with all sorts of savory fillings.”

If that doesn’t draw you in and and encourage you to hop plane, train or automobile to the closest Texas taco-serving gas station, particularly one in the “Dallas’ South Buckner taco belt,” I don’t know what will!

Pork Tacos, Dallas Gas Station Style

from The Homesick Texan Cookbook, page 167

For the Pork

4 pasilla chiles, stemmed and seeded
2 lbs. pork shoulder, cut into ½” chunks
1 canned chipotle in adobo
4 garlic cloves
½ tsp. dried oregano
½ tsp. ground cumin
small pinch ground cloves
¼ c. orange juice
¼ c. pineapple juice
1 Tbs. white vinegar
2 Tbs. olive oil
salt, to taste
1 Tbs. vegetable oil

For the Tacos

6 jalapeños
tortillas, flour or corn
cilantro, chopped
yellow onion, small dice
1 lime, cut into wedges/slices

Lisa’s six steps are:
1. In a dry skillet heated on high, toast the pasilla chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.

2. While the pasilla chiles are soaking, rinse the pork and trim the fat. Cut into half-inch-size pieces.

3. Once the pasilla chiles are hydrated, drain and rinse. Place the chiles in a blender (or food processor) along with the chipotle chile, garlic, oregano, cumin, cloves, orange juice, pineapple juice, vinegar, and olive oil. Blend until a smooth puree forms. Add salt to taste.

4. Toss the diced pork with the chile puree, place in a non-reactive container, and store covered in the refrigerator for 8 hours.

5. Before cooking, let the pork sit at room temperature for 30 minutes. To cook the pork, heat the vegetable oil, in a heat skillet on medium. Fry the pork in the skillet for 15 minutes, stirring occasionally.

6. While the pork is cooking, place the jalapenos under the broiler and cook for 10 minutes, or until blackened, turning once. 

6 1/2. Serve pork in warm tortillas, topped with cilantro and onions, along with the roasted jalapenos, lime wedges and salsa on the side.

Yum!  Given the amount of food, we invited friends over for dinner, and the result was a unanimous two thumbs up! The Homesick Texan wins the first time off the bench! YUM!

Check out some of my co-posters’ dishes:

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.

EKat’s Kitchen :. a series of culinary experiments and digressions on life. © 2010-2011

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16 Responses

  1. It’s always great when you get the unanimous approval of your dinner quests. 😉 I loved how much flavor they had. Your tacos look wonderful with all that cilantro. Great job!

  2. Miz Helen says:

    Hi Erin,
    Your taco’s look awesome. We just loved them and will have this recipe over and over. It is fun cooking with you and hope you have a wonderful week end. Thanks for sharing!
    Miz Helen

  3. girlichef says:

    I love it when everybody is happy…and these tacos put smiles on all of our faces, as well. Yours look delicious, Erin!! =)

  4. Kim says:

    I think it’s wonderful you were able to share this food with company. I bet they were so pleased to come to dinner at your house! Your tacos look awesome:)

  5. Pierce says:

    Great post – makes the tummy rumble in anticipation of a great meal.

  6. Mary says:

    You’ve made these sound wonderful :-). Certainly worth a try! This is my first visit to your blog, so I took some extra time to browse through your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary

  7. Leslie says:

    These tacos made everyone at my table very happy, including my 11-year old son, who is something of a picky eater. 🙂

    Just reading about them is making me hungry again! 😛

  8. kyleen says:

    Those tacos look delicious! I love inviting friends over to share a meal, but I hate the cleaning up part afterwards…

  9. Chipotle in adobo is like adding magic to a sauce…can’t explain it, it just works. These look great!

  10. Tacotastic! I love your step by step guide also!
    Great job…

  11. Danielle says:

    So happy to be cooking with you. Your tacos look great. 🙂

  12. Two thumbs up!! Awesome!! they look amazing!!

  13. Bonnie says:

    Love roadside tacos. These look fabulous.

  14. Erin, your description of the tacos made my mouth water and my mind wander to wanting to make them again!

  15. Erin says:


  16. Luiz Claudio says:

    I loved this recipe. I’ll taste it soon.



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