Homemade tacos don’t have to be relegated to a simple ground meat and shredded cheese affair. While it may be easy to get delicious tacos from your favorite neighborhood taco truck, making them at home opens up a wealth of possibilities.
This recipe comes from Chef Steve McHugh at San Antonio’s Landrace. Three tacos are a typical serving for one, but since you’ve braised an entire pork belly, the recipe can easily be multiplied for a crowd.
Once you’ve mastered the art of braising pork belly, there’s no better way to enjoy it than some deeply flavored tacos.
Prepare the Chipotle Mezcal Sauce by combining all ingredients in a blender and processing until smooth. Decant sauce into a squirt bottle and set aside.
Prepare the Avocado Puree by pureeing all ingredients in a blender and pureeing. Place in a piping bag and set aside.
Pan sear the pork belly pieces in Carbon Steel Skillet with a touch of oil until lightly brown and crispy.
Dip the tortillas in water and place directly on the plancha or Carbon Steel Skillet.
Lay the warmed tortillas on a Serving Platter and place a piece of pork belly in the middle of each tortilla.
Garnish with chipotle sauce, avocado puree, cilantro, and pickled onions.