Recipe courtesy of Nixtaco
"Roadkill" (Smoked Pork Belly) Taco
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- Level: Intermediate
- Total: 16 hr 40 min (includes resting and chilling time)
- Active: 1 hr 10 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1832
- Total Fat
- 165 g
- Saturated Fat
- 69 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 61 g
- Cholesterol
- 295 mg
- Sodium
- 1232 mg
- Level: Intermediate
- Total: 16 hr 40 min (includes resting and chilling time)
- Active: 1 hr 10 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1832
- Total Fat
- 165 g
- Saturated Fat
- 69 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 61 g
- Cholesterol
- 295 mg
- Sodium
- 1232 mg
Ingredients
Pork Belly:
“Roadkill” (Braise for Taco Filling):
Taco Assembly:
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Directions
Special equipment:
a smoker- Preheat a smoker to 250 degrees F.
- For the pork belly: Combine the smoked paprika, garlic powder, onion powder, salt and chile lime seasoning in a bowl. Evenly distribute the rub on both sides of the pork belly and place in the smoker. Smoke until the pork belly reaches 190 degrees F internally, 4 to 5 hours. Let the pork belly rest at room temperature for about an hour, then chill overnight in the refrigerator.
- For the roadkill: Chop the pork belly into small dice. Don’t worry if it’s not perfect; it will all render down and shred.
- Heat a large sauté pan or skillet over medium-high heat; once the pan is hot, add the oil, tomatoes and onions and cook, stirring often, until they start to break down, 10 to 15 minutes Mix in the pork belly and lower the heat to medium-low. Let cook for 45 to 60 minutes. Add the serrano chiles and continue cooking until it all looks rendered and broken down, another 10 to 15 minutes. Add the juice of 3 limes and adjust the salt to your desired taste. Check for acidity, and adjust using the fourth lime, if desired.
- For the assembly: Mix the shredded cheeses together in a bowl. Heat a heavy skillet, comal or plancha until smoking hot. Reduce the heat to medium. Put down a tortilla and drop a handful of cheese blend directly on the cooking surface; lift up the tortilla using a spatula, and place on top of the cheese hot-side down. Wait 20 seconds—you’re looking for a crust. Using a hamburger flipper or spatula, start scraping the cheese edges from the cooking surface and flip rapidly in one fell swoop, taking care not to get any cheese stuck on the spatula. If you do, it doesn’t matter—simply scrape it off before the next one. Transfer the cheese-crusted tortilla to a plate. Scoop around 3 to 4 heaping tablespoons roadkill onto the cheese on top of the tortilla and top off with the cilantro. Repeat to make more.
Cook’s Note
Like pancakes, the first cheese-crusted tortilla might not work out. Do not give up; it’s worth it.
