Street Tacos

By | September 5th, 2017

(Pulled pork tacos with pickled vegetables, avocado, pico de gallo, cilantro lime sauce and chicharrónes)
Submitted by Chad Myers, Executive Chef, Dubuque (Iowa) Golf & Country Club
Yield: 86 tacos, 43 servings

For the Pickled Vegetables:
1 head shaved cauliflower
2 shaved jumbo carrots
2 shaved red onions
2 cups apple cider vinegar
2 cups sugar
½ cup pickling spice
½ cup apple juice
3 dried morita chiles, or a small handful of sliced jalapenos

• In a saucepan, bring vinegar, sugar, pickling spice, apple juice and chiles to a boil.
• Simmer for 10 minutes to develop flavor.
• Have cauliflower, carrot and red onion in a bowl with ice. Pour the pickling liquid through a strainer onto the ice and vegetables. Let the vegetables sit in the pickling liquid to marinate for at least one hour.

For the Cilantro Lime Sauce:
2 cups fresh cilantro
2 chipotles
4 tsp. adobo from the chipotles
1 lime, juiced
1 garlic clove
dash cumin
dash chili powder
to taste salt and pepper
½ gal. mayonnaise
2 cups buttermilk

• Combine all dry ingredients with about a half-cup of buttermilk to puree in a food processor.
• Once pureed, add the mayo, then add more buttermilk, until you have a silky, dressing-like consistency. Season to taste.

For the Pico de Gallo:
4 tomatoes, small dice
½ red onion, small dice
½ cup fresh cilantro, chopped
1 lime, juiced
1 garlic clove, minced
to taste salt and pepper
to taste chili powder
1 tbsp. jalapeno, chopped

(Combine all ingredients.)

For the Spice Rub for Pork Butt:
8 star anise, toasted and ground
2 cinnamon sticks, toasted and ground
1 tbsp. fennel seeds, toasted and ground
1 tbsp. peppercorns, toasted and ground
4 tbsp. cumin
2 tbsp. dry mustard
4 tbsp. chili powder
2 tbsp. jerk seasoning
2 cups brown sugar
¾ cup kosher salt

(Combine all ingredients.)

For the Pork Butt:
2 8- to 12-lb. average bone-in pork butts
1 ½ cups onion, chopped
3 cups carrot, chopped
1 ½ cups celery, chopped
1 bulb fresh fennel
2 sprigs rosemary
6 sprigs thyme
1 qt. apple juice
2 qts. chicken stock
½ bottle sherry wine

• Bake the pork butt for 15 minutes to make a crust.
• Braise with all of the other ingredients for about 12 hours at 225º F.

To Assemble Tacos:
86 tortillas
21 ½ avocados
for garnish fried chicharrónes* dusted with smoked sea salt

*Note: The chef uses commercially available dehydrated pork skins, fried and seasoned.

• Warm 6 ozs. of pork butt and tortillas on a plancha.
• Put about 3 ozs. of pork in each tortilla, then hit the pork with some of the cilantro lime sauce.
• Place two slices (¼) of avocado on top of pork, then two ozs. of pickled vegetables. Top with two ozs. of pico de gallo.
• Garnish with smoked sea salt-dusted fried chicharrónes.
• Serve two tacos per order.

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