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Prep time
2 hours 20 minutes
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Cook time
45 minutes
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Serves
4-6
Author Notes
To learn more about how Chef Arturo Quesada makes tacos at Encanto Restaurant & Bar, listen to our podcast, Play Me a Recipe. —Food52
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Ingredients
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Avocado Tomatillo Salsa
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1/2
large ripe California Avocado, halved, pitted, and peeled
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2
tomatillos, peeled
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2
green onions, trimmed
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1
serrano pepper, de-stemmed
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2 tablespoons
fresh lime juice (about ½ lime)
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1/4 cup
extra-virgin olive oil
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1 tablespoon
kosher salt
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Pico de Gallo
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1 pint
pint fresh Roma tomatoes (about 6), medium diced
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1
fresh jalapeño pepper, small diced
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1
small red onion, small diced
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1
lime, freshly squeezed
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1/4 cup
cilantro, roughly chopped
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2
kosher salt, plus more to taste
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Tacos
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2 pounds
Pork Cheek or Pork Shoulder
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3 tablespoons
extra-virgin olive oil
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1
yellow onion, thinly sliced
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1 tablespoon
kosher salt
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1/2 teaspoon
dried fennel seed
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1/2 teaspoon
bay leaf powder
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1/4 teaspoon
ground coriander
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2
garlic cloves, peeled
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2
chiles moritas
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1 pint
chicken stock
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Corn tortillas
Directions
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Make the avocado tomatillo salsa: Combine all ingredients in a blender. Blend on medium-high until thoroughly combined into a thick salsa. Transfer to a bowl.
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Make the pico de gallo: Toss all ingredients together in a bowl. Taste, then season as desired.
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Heat 2 tablespoons of olive oil in a large skillet until hot. Add the onions and cook 7 to 8 minutes stirring occasionally, until golden brown. Turn off the heat and transfer to a bowl.
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Season the pork with salt, fennel, bay leaf powder, and coriander. Using the same pan, heat the remaining olive oil until shimmering. Sear the pork, turning occasionally, 5 to 7 minutes, or until browned on all sides.
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In a blender, blend chiles, chicken stock, and garlic cloves together. Transfer the mixture to a large pot; add the caramelized onions and seared pork. Bring to a boil. Once boiling, reduce the heat to low and let simmer, stirring occasionally, 2 to 3 hours, or until the liquid is slightly reduced and the pork is tender and slightly falling apart.
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Top your corn tortillas with the pork and caramelized onions, avocado-tomatillo salsa, pico de gallo, and (optional) pickled red onions.
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