RECIPE: Villain Taco From Puesto

Courtesy photo

The Villain Taco 

Courtesy of Chef Katy Smith

  • 2 ounces pork pibil
  • 1 tablespoon  Mexican oregano crema
  • 1 each ¼ crispy pork belly
  • 1 tablespoon strawberry corn pico
  • 1 tablespoon Cotija cheese
  • 1 pinch chicharrone dust

Place pork belly on plancha to crisp.

Place drained pork on center of warm tortilla.

Top pork with crema.

Place crispy pork belly on top of crema.

Spoon over drained pico, then top with cotija and crumbled chicharrone.

Garnish plate with lime and radish.

Pork Pibil

  • 10 pounds Pork Shoulder cut in 3-inch-thick steaks
  • 4 tablespoons Sazon Achiote seasoning
  • 1-1/2 tablespoons dried Mexican Oregano
  • 1-1/2 tablespoons Peppercorns
  • 1.25 teaspoon Cumin
  • 1/2 teaspoon whole cloves whole
  • 1 Canela Stick
  • Salt, to taste
  • 10 each garlic cloves
  • 1 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • Banana Leaves

Grind Achiote, oregano, black peppercorns, cumin, cloves, and canela in grinder until as fine as possible.

Add 1 tablespoon salt, garlic, and juices in blender to make marinade.

Place pork in covered container with marinade overnight.

In roasting pan lined with banana leaves place pork and cook at 300 degrees for 4 hours or until fork tender.

Once pork is finished cooking remove fat and pull pork. Return pork back to juices for service.

Mexican Oregano Crema:

  • 1/2 cup crema
  • 1 tablespoon lime juice
  • 2 tablespoons fresh Mexican oregano
  • Salt and pepper, to taste

Combine ingredients in blender and pulse until smooth

Pork Belly:

  • 2 pounds center cut pork belly
  • Paprika, to taste
  • Salt and pepper, to taste

Season all sides of pork belly with paprika, salt, and pepper.

Wrap in parchment paper and aluminum foil.

Bake in 200-degree oven for 4-6 hours.

Let cool before serving.

Cut ¼ inch slices of pork belly for service.

Strawberry Corn Pico:

  • 1 cup strawberries, ¼ dice
  • 1 cup charred corn
  • 1/2 cup red onion, ¼ dice
  • 2 tablespoons cilantro, chopped