Carne Adovada Tacos

Host: Usually on triple D, you see me cruising the convertible ’67 but what I find enjoying that’s got a car this sick, well I just got to stop and check it out. It is not just a car that’s unique. Here at the Lonestar Taqueria in Salt Lake City, they are doing Mexican food the real deal way. Male: [Foreign language] Female: It’s delicious! Susan Harry: So, everybody’s fine. Female: Casual and comfy. Female: The car and the boot, it’s really stocked out. Susan Harry: Okay boys. Male: There’s no other place like this. Male: This taco, with two stick tacos okay? Susan Harry: [Foreign language] Host: Is it always this chaotic? Susan Harry: Yeah. Host: I feel like I walked into a fiesta. Susan Harry: Do you like tacos? Female: The food is fabulous. Male: It’s pretty much awesome. Host: Just enjoy the fish taco. Female: Yes, it’s money. Susan Harry: And everybody’s happy. Host: This is not Susan Harry’s first rodeo. Susan Harry: It’s all I have done since I was the age 13. Host: After running all kinds of restaurant, she wanted to open a Mexican place. So, she rides in an old friend Manuel—and his brother to do the food they grew up with. Female: It’s awesome. Male: Well, I come for the tacos like big burritos. Female: I’ve just been turned on to the—it’s really, really good. This is perfect. Manuel: With the other one, we use a shoulder. Host: The pork butt. Manuel: Nice and gently clean it, get all the shoulder’s skin off and then we thin out. Host: Look at you man. You’re just a butchering machine. It’s not your first time? So, he comes in and pulls it off. One time flaps it over and then turns it around and comes and pulls it off the other time. Manuel: Yeah, perfect. Host: But what happens is he took three folds out of it. Okay, everybody in the pool. Manuel: Yeah, everybody in the pool. Now, we’re going to marinate this cumin. Host: Okay, cayenne, the garlic. Manuel: California chili. Host: California, New Mexico, clove. Now, you never grind up the clove? Manuel: We put it in whole. Host: Bay leaf, salt. Manuel: That’s it then the oil. Host: You were expecting the flavor down—you were. Manuel: Now, we use our hands. Host: No, we don’t. You do. Manuel: Just sit it like in overnight. Host: We’re going to grill this? Manuel: No, we’re going to put it in the oven. Host: For how long? Manuel: For a couple of hours. We got to build this nice and sour. Host: I can’t wait for this. All the cooking is done very well in this little kitchen? Manuel: Yeah. Host: This is it? Manuel: This is it. We got a piece. See how tender it is? Go ahead and try this. Host: Cool! Manuel: We’re going to do a taco for you. Host: Now, we’re going to cook it again. Put a little bit more crisp on it. Manuel: Crisp on it. This is a good tortilla. Host: Everybody loves this one. Manuel: Oh yes, they love— Host: We’ll bring that over. Manuel: And then we have a little cilantro. Host: Little onion. Manuel: And then we’ll also put the lime. Host: That’s it. You don’t mess with—wow, that’s great! The flavor is amazing. Why you even have the tortilla, just serve it in my hand, or on my shoe, or my pocket. That’s really good.