Really porky tacos

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Red Hot & Smokin!, New Holland Publishers, RRP $35. Available from all good book retailers or online www.newhollandpublishers.com.

Serves: 4

  • 400g pork belly, sliced into 3 cm thick pieces
  • 2 morcilla, black pudding or other kind of blood sausage
  • 2 smoked chorizo sausages
  • 1 chipotle chili, if you like it hot, very finely chopped
  • Salt and pepper
  • Soft tacos
  • Salsa Picante

To serve

  • Sliced radish
  • Chopped onion
  • Coriander
  • Lime wedges

Cook the meats over low coals. Keep in mind that the pork belly is going to take a lot longer than the sausages, as they are already cooked.

Once cooked to your liking, chop it all up. Get two knives out and do it like a cartoon Asian chef if that makes you feel good about yourself. Chuck the chipotle in there too – chop it all in together. Adjust seasoning if necessary. That’s it, get it on the table.


Soft tacos

  • Makes 20 tacos, so maybe you have enough for some quesadillas for lunch tomorrow.
  • 375g masa harina flour
  • 400ml hot water

In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is dry add more hot water. Cover dough tightly with cling wrap (plastic film) and allow to stand for 30 minutes. If it dries out while resting, sprinkle with more water.

Preheat a frying pan to medium-high. Divide dough into 20 equal-size balls. Using a tortilla press, a rolling pin or your hands, press each ball of dough flat between two sheets of baking paper. Place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more and then transfer to a plate. Repeat process with each ball of dough. Wrap tortillas with a towel to stay warm and moist until ready to serve.


Salsa picante

  • 4 ripe tomatoes, charred over a flame until they start to blacken and blister
  • 1 shallot, or half an onion, finely diced
  • 2 cloves garlic, crushed
  • 2 pickled jalapeño chili, chopped
  • 1 Tbsp jalapeño vinegar

Salt and pepper Peel the blackened skin from the tomatoes. Put everything into a food processor and pulse into a chunky salsa texture. Salsa will last sealed in the fridge for 1 week, but you will eat it with corn chips watching the home shopping channel well before then

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