If you crave Mexican food, the best thing to eat is tacos.My favourite version is with pulled pork. They offer a delightful explosion of flavours and textures that tantalise the taste buds and bring people together in celebration of good food.
Ingredients:
- Ingredients:
- 10 taco shells
- 1 kg pork belly
- 1 red onion
- 2 carrots
- 2 celery stick
- 4 cloves of garlic
- 2 teasp tomato paste
- 3 bay leaves
- 10 pepper corns
- 1 teasp smoked paprika.
- 1 teasp coriander powder
- 1/2 teasp cumin
- 1 teasp chili flakes
- 1 tbsp sugar
- Salt and pepper
- 90 ml white wine
- 2 tbsp soya sauce
- Spicy kidney beans and corn
- 150 g white cheese
- Sriracha sauce
Procedure:
- Start by boiling water in a pot, after which we add bay leaves , pepper corn and salt then place the meat in the water and let it boil for 30 minutes on low heat.
- Roughly chop the red onions, the celery sticks, the carrots and garlic, then place them all in a pan and sear them for 5 minutes.
- Add to the pan the tomato paste and fry everything for 3 minutes.
- Add the wine to the seared vegetables, let the flavours develop, allow the wine to cook, then add all the condiments, mix well and let everything simmer for 5 minutes.
- Place the sauce in a tray together with the meat and 2 ladles of the water in which the meat has boiled.
- Cover with aluminium foil and roast in the oven for 45 minutes at 170 Celsius.
- Take the meat out of the oven, let it rest and cool down then with the help of two forks shred the meat in bite sized pieces.
- Next step in our recipe is to fill the taco shells. Start with the meat at the bottom, followed by the spicy kidney beans and corn, then finish with the cheese.
- Place the filled tacos in a tray and bake in the oven for 5 minutes until the cheese is melting.
- Serve warm with a coleslaw salad.
Servings:12 servings
Time : 90 minutes
