Tacos De Puerco Enchipotlado Con Salsa De Jitomate Pasado Spicy Chipotle Pork Tacos With Sun Dried Tomato Salsa Recipes

PORK TAMALES: TAMALES DE PUERCO

Steps:

• Slice corn off the cob. Grind in a food processor until it becomes coarse. Remove and blend with masa harina and water. Fry the pork in a little olive oil. Add onions, peppers, chile, and garlic, cook until the onions are translucent. Add tomatoes and wine. Add the pork and vegetables to the corn mixture. Season with lemon, salt, and pepper.
• Take two husks or banana leaves, and overlap them flat on the table. Put some of the corn mixture in the center of the husk. Fold the corn husks over and around the meat. Tie with string. Cook in a steamer for 45 minutes.

TACOS DE LENGUE CON "QUESEAUX"

Steps:

• Add the tongue, garlic, onion, beef broth, chipotles in adobo and salt to a stovetop pressure cooker. Follow the manufacturer's instructions for locking on the pressure cooker lid set over high heat. Pressure cook at high pressure for 30 minutes. Follow the manufacturer's instructions for quick-releasing the pressure, then unlock the lid and use tongs to remove the tongue, reserving the cooking liquid. Allow the tongue to cool to the touch, running under cool water in a colander. Use your fingers or a paring knife to trim away the skin. Cube the meat and season with kosher salt. Put a 12-inch cast-iron pan over medium-high heat and add the oil. Heat until hot, then add the seasoned tongue and sear until evenly browned, about 5 minutes.
• Meanwhile, blend the cooking liquid with the xanthan gum, creating your "queseaux."
• Build your tacos: tortillas, seared tongue, diced onion and cilantro. Serve alongside the lime wedges, "queseaux" and salsa.

CREAM TACOS: TACOS DE CREMA

Steps:

• Blanch the tomatillos in 1 quart boiling water for 3 minutes. Drain and save 1/2 cup of the cooking water. Set aside, cool, and remove husks. Place tomatillos in a blender with the garlic, salt, and serrano chiles. Add 3 to 4 tablespoons cooking liquid and blend on high speed for 10 seconds. Set sauce aside.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Mexican sausage and fry until browned and completely cooked through. Transfer sausage to paper towels to drain and set aside.
• Simmer sauce for 5 minutes in a pan wide enough to dip tortillas. Heat the remaining oil in a large skillet over high flame. With tongs, dip 1 tortilla at a time in the hot oil for a few seconds to coat and heat and then dip the tortilla in tomatillo sauce. Place on a serving plate and fill with 1/12th of the Mexican sausage, 1 tablespoon minced onion, and 1/2 teaspoon minced cilantro. Roll the tortilla into the shape of an enchilada. Repeat with remaining tortillas. Top with sauce, sour cream, strips of green chile, and a cilantro sprig. Serve immediately.

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.

SALSA DE JITOMATE COCIDA: COOKED TOMATO SAUCE

Steps:

• Blend the tomatoes, onion, and garlic to a fairly smooth sauce (it should have some texture).
• Heat the oil, add the sauce and salt, and cook over a medium flame for about 8 minutes until it has thickened and is well seasoned.