Braised Pork Carnitas Tacos with Pickled Onions & Cilantro

Braised Pork Carnitas Tacos with Pickled Onions & Cilantro - Recipe Finder

Braised Pork Carnitas Tacos with Pickled Onions & Cilantro

braised-pork-carnitas-tacos-with-pickled-onions-amp-cilantro

Info

Course:
Main Course
Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 7, Episode 2, Elimination Challenge, Winner

Yield

4 Servings

Ingredients

Tortillas:

¾ cup oats, pulverized
1 ½ cup AP flour
¼ cup olive oil
½ cup cold water
1 Tbl salt

Pork Carnitas:

2 lbs pork butt
2 Tbl chili powder
1 Tbl garlic powder
1 Tbl onion powder
Salt & Pepper
Water

Roasted Tomato Salsa:

3 tomatoes
½ red onion
¼ cup lime juice
½ cup cilantro
Salt & Pepper

Pickled Red Onions:

1 red onion, julienned
3 cups water
1 cup lime juice
½ cup fresh cilantro leaves

Directions

For the Tortillas:

Place dry ingredients in a stand mixer with dough hook. Add wet ingredients and knead for 5 minutes. Allow dough to rest for at least 20 minutes. Using a tortilla press, press golf ball size portions between parchment paper. On a dry griddle over medium-high heat, cook tortillas until lightly brown.

For the Pork Carnitas:

Season and rub pork with spices, salt, and pepper. Put pork into a pressure cooker with enough water to cover the pork half way. Seal lid and place over medium-high heat. When steam starts, reduce to simmer and cool for 1 hour. When pork is done, pull into bite-sized pieces. Discard liquid. Pour roasted tomato salsa over pork and reserve in warm place.

For the Roasted Tomato Salsa:

Roast tomatoes and onion under broiler until charred. Combine with all remaining ingredients in a blender. Blend until smooth.

For the Pickled Red Onions:

Boil water and pour over onions. Let sit for 5 minutes. Strain. In a bowl, combine onions and lime juice and let sit overnight. Strain juice off and discard. Toss onions with cilantro leaves.

To Assemble:

Warm tortillas wrapped in a damp towel in a low oven. Place tortillas on plate. Top with pork. Garnish with picked onion salad.