Nacho Deano's Tacos Of Love
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
10
Tomatillos4 cloves
Garlic (peeled)2 tbsps
Olive Oil (plus more if needed)1
Salt1 bunch
Cilantro (fresh)1 tsp
Cayenne1 tsp
Ground Coriander1 tsp
Ground Cumin1 tsp
Garlic Powder1 tsp
Dry Mustard1 tsp
Oregano (dried)1 tsp
Paprika1 tsp
Dried Thyme910 g
Pork (butt)910 g
Pork Belly450 g
Chorizo (ground)1 bunch
Cilantro Leaves (fresh, chopped)Directions:
1
Special equipment: pressure cooker Preheat the oven to 250 degrees F
2
For the tomatillo sauce: On a baking sheet, combine the tomatillos, garlic, Anaheim peppers, jalapenos and onions
3
Drizzle olive oil over everything and hit it with salt
4
Place in the oven and roast until the vegetables are browned and soft, roughly 45 minutes
5
For the pork: Combine the cayenne, coriander, cumin, garlic powder, dry mustard, oregano, paprika, thyme and 1 teaspoon each of salt and pepper in a bowl and mix well
6
Trim the excess fat off the pork butt and belly and cut into 3- by 3-inch chunks
7
Put the pork in large bowl
8
Pour the spice rub mixture onto the pork a little at a time and toss the pork to make sure every piece is coated with the rub
9
Let sit
10
Heat the vegetable oil in a large frying pan
11
When the oil gets super hot, add a few pieces of pork and put a nice sear on it
12
Brown the meat on both sides and remove from the pan
13
Continue to sear off the remaining pieces of pork, adding more oil if needed
14
When all the pork is seared, put it in the pressure cooker and add all the juices from the frying pan into the pressure cooker
15
Don't forget to get all the little brown bits off the bottom of the pan
16
This is called fond and it's full of flavor
17
Add the garlic, Anaheim peppers, jalapenos and onions
18
Give it a good stir and turn up the heat
19
When things are sizzling and rocking and rolling, deglaze the pot with the beer
20
(You're not going to have a lot of room to move in your pressure cooker pot, but get a spatula or wooden spoon down in there and give the bottom of the pot a good scrape to loosen the fond off the bottom to get them into the mix of peppers, pork, onion and garlic
21
) Hit the pot with a good pinch of salt and some pepper, then put the pressure cooker top on and cook for 45 minutes
22
Then release the steam from the pressure cooker very carefully
23
(Note: Please follow manufacturer's instructions for this
24
) To finish the tomatillo sauce: Remove the tomatillos and peppers from the oven
25
Remove the stems from the tomatillos and place them in a blender with the roasted vegetables
26
Rip all the leaves off of a bunch of cilantro and add that to the blender
27
Blend until smooth
28
Adjust the texture of the sauce with a few tablespoons water
29
Taste and adjust seasoning with salt and pepper
30
Put in the refrigerator to chill and set up
31
Remove the pork from the pressure cooker and place on a baking sheet
32
With the back of a fork and a pair of tongs, shred the pork, and mix the belly and butt together
33
This should be easy to do after the pressure cooker has worked its magic
34
With a slotted spoon, remove the peppers, onion and garlic and put them all into a blender
35
Add one third of the liquid from the pressure cooker and blend
36
Use the liquid to adjust the consistency so you have a sauce that is not too thick
37
Taste and season with salt if needed
38
For the tacos: Heat the vegetable oil in a large frying pan over medium-high heat
39
Cook the chorizo until browned and cooked through
40
In a hot frying pan with some vegetable oil, add a handful of the shredded pork in silver-dollar-pancake-size portions
41
We want to get a little crust on the outside of the pork
42
In another frying pan over medium heat, warm up the tortillas one by one and cover with a towel to keep warm
43
Place a crispy pork pile on 2 stacked tortillas, then top with 1 teaspoon of the braising sauce, some chorizo, some shredded cabbage, 1 tablespoon of tomatillo sauce and some crumbled Cotija cheese
44
Sprinkle with cilantro, then hit it with a squeeze of lime and enjoy
45
It seems labor intensive, but trust me, the flavor will blow your sombrero off!