This is a flavorful idea to execute your next taco night...
Cut the peppers, onions, and garlic in a small dice(Brunoise)
Season then sear the pork on at least two(2) sides. Add habanero and yellow chilies, onion, garlic and zest of 2 limes. Sweat 2 min. Then deglaze with Apple Cider brew.
Deglaze with Apple Cider brew. Cook for 2+ hours.
Reduce heat, cover and simmer for 2 hours. The pork will toughen up and then be broken down to a very tender and flavorful textured meat.
Chop the pork. It should be tender enough that it is falling apart in your hands by now though.
I made a pesto out of cilantro, flower petals, roasted butternut squash seeds, olive oil, garlic and love...
Corn/flour blend tortillas
Fry the tortillas using tongs to maintain shape of a taco shell
Roasted Butternut squash for my "taco stand"
Smeared pesto plating begins
Spread pesto on inside of taco shell
Fill the tortillas with the pork and finish with your favorite toppings & garnishes. I chose onions, diced tomatoes, honeysuckle petals, queso fresco, and cilantro!!! PLATE IT AND ENJOY!!
Sorry for the shadow. I'm not a professional photographer ;p
- 1.0lb Pork shoulder
- 4.0 Corn/flour Tortillas
- 2.0 Habanero and Yellow Chilies - Brunoise
- 1.0bnch Cilantro - Whole leaf or Micro
- 1.0 Tomato - Diced
- 1.0pch Avocado - sliced thin
- 2.0pch Queso fresco - Crumbled
- 2.0pch Jack and cheddar - Shredded
- 4.0 Flour tortillas - 6"
- 16.0oz Apple Cider Brew
- 1/2 Garlic bulb
- 1/2 Small Onion - Diced
- Lime juice