Puerco Enchilado Tacos Recipes

TACOS DE PUERCO ENCHIPOTLADO CON SALSA DE JITOMATE PASADO (SPICY CHIPOTLE PORK TACOS WITH SUN-DRIED TOMATO SALSA)

Steps:

• Butterflying and marinating the pork: Lay 1 tenderloin on your cutting board and cut it in half. Now, with a sharp knife, make a horizontal cut through 1 half (you'll be cutting parallel with the board) from one long side to within 1/4- inch of the other. This will allow you to fold open the meat like a book, utilizing that 1/4-inch uncut side as a hinge. Using a meat pounder or heavy mallet, pound the pork to between 1/4 to 1/8-inch thickness.
• In a food processor or blender, thoroughly puree the chipotles and all the canning sauce. With a pastry or basting brush, liberally paint the meat on both sides with the pureed chipotles. Cover and refrigerate for at least 1 hour (or up to 24 hours). Repeat with the other tenderloin pieces. (There will be considerably more chipotle puree than you need; cover and refrigerate the leftover for up to 2 weeks and use it to marinate other meat, fish, poultry or vegetables.)
• Soaking the sun-dried tomatoes: In a small saucepan bring the orange juice just to a boil. Add the sun-dried tomatoes, stir well, cover and remove from the heat. Let stand, stirring once or twice, until softened, about 20 minutes.
• Salsa: Scrape the soaked tomatoes and the juice into a food processor or blender, and measure in 1 tablespoon of chipotle puree. Pulse the processor until the tomatoes are rather finely chopped (not pureed). Scrape into a small serving bowl. Rinse the chopped onion under cold water, shake off the excess liquid and add it to the salsa along with the olives, cilantro and the lime juice. Stir everything together, then taste and season with salt, usually about 1/4 teaspoon. Adjust the consistency to that of an easily spoonable salsa with additional juice or water if needed. Set aside at room temperature while you cook the meat.
• Searing the meat: Set a large (12-inch) heavy well-seasoned or non-stick skillet or griddle over medium-high heat. Add the lard, oil or bacon drippings, brushing or spreading it around to evenly coat the surface. (If using a non-stick surface, oil the meat instead of the pan.) When the oil is very hot (it'll just begin to smoke), lay on one of the marinated meat pieces in a single layer. Sear on one side until beginning to brown (2 to 3 minutes), flip it over, and sear the other side about 1 1/2 minutes. Transfer to a baking sheet in a single layer and keep warm in the oven. Sear the remaining meat and add to the baking sheet.
• Chop or slice the meat into smallish pieces and scoop into a warm serving bowl. Set on the table along with the salsa and warm tortillas, and your meal is ready.

PUERCO ENCHILADO TACOS

Steps:

• Make the salsa: Heat the vegetable oil in a heavy saucepan over medium-high heat. Add the garlic, onion and 1/2 teaspoon salt and cook, stirring, until the onion is translucent, about 4 minutes. Add the chiles, tomato, 2 cups water and the bay leaf. Bring to a boil, then reduce the heat to medium; simmer until the chiles are soft and tender, about 20 minutes. Remove from the heat and let cool slightly.
• Remove the bay leaf, then transfer the vegetables and about 1 cup cooking liquid to a blender and puree until smooth, adding more cooking liquid if necessary. Strain through a fine-mesh sieve back into the pan; cook until slightly reduced, about 10 minutes. Set aside.
• Make the tacos: Heat the vegetable oil in a large heavy saute pan (do not use a nonstick pan) over medium-high heat. Add the potato and saute until golden, 8 to 10 minutes; transfer to a bowl. Add the pork to the pan, season with pepper and sear until browned, about 3 minutes per side. Add the broth and bring to a simmer. Add 1 cup of the prepared salsa and return the potato to the pan; cover and simmer until the pork is fork-tender, 50 minutes to 1 hour. Serve in tortillas; top with more salsa, cilantro, onion and radishes.

SPICY PORK WITH GUAJILLO SALSA (PUERCO ENCHILADO)

Steps:

• Heat the oil in a large, heavy stainless steel saute pan (do not use nonstick) over medium-high heat. Add the potatoes and saute until golden in color, about 5 minutes. Transfer the potatoes to a bowl and reserve. Add the pork to the same pan. Sprinkle with salt and pepper. Sear the pork until browned, about 3 minutes per side. Return the potatoes to the pan, along with the beef broth and Guajillo Salsa. Stir to combine. Bring to a simmer and cover. Simmer on medium-low heat for at least 15 minutes until the pork is cooked through. Turn off the heat and serve immediately with warm tortillas.
• In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
• In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.
• Reserve for enchiladas and pork.