Subj : Tacos 'n Such - 10
To   : All
From : Dave Drum
Date : Mon Nov 07 2022 15:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tacos Campechanos
 Categories: Pork, Breads, Beef, Vegetables, Salsa
      Yield: 9 servings
 
      1 tb Rendered lard; not
           - hydrogenated
      2 lb Beef brisketor chuck roast;
           - trimmed
    1/2 lb Pork belly or smoked slab
           - bacon; in 1" pieces
      1    Pig’s foot; split
           - lengthwise
           +=OR=+
      1    Ham hock
      4 ts Kosher salt
    3/4 lb Fresh chorizo or longaniza
           - links
      5    Spring onions or scallions;
           - roots trimmed
      4 cl Garlic; lightly crushed
     24    Corn tortillas

MMMMM--------------------------TO SERVE-------------------------------
           Salsa taquera
           Chopped white onion
           Chopped cilantro
           Sliced radishes
           Lime wedges
 
  Heat lard in a large heavy pot over medium-high and cook
  brisket until browned on all sides, 10 to 12 minutes.
  Transfer brisket to a large bowl. Add pork belly to the
  pot and cook until browned on at least two sides, 4 to 6
  minutes. Transfer to bowl with brisket. Add pig’s foot
  and cook until browned on all sides, 4 to 6 minutes. Add
  salt, reserved brisket and pork belly, their accumulated
  juices and 2½ cups water. Bring to a boil, cover and
  reduce to a low simmer and cook for 1½ hours. Brisket
  and pork will be partly cooked and very tough at this
  point. Add chorizo links, spring onions and garlic,
  cover and continue to simmer until meats are all very
  tender and will shred easily with little resistance,
  another 1 to 1 1/2 hours.
  
  When ready to assemble, remove pig’s foot from pot (be
  careful not to leave behind any bones) and separate meat
  and skin from bones. Discard bones, chop the meat and
  skin, and transfer to a large bowl. Chop the brisket,
  pork belly, chorizo and spring onion and add them, along
  with the garlic, to the bowl with the pig’s foot; toss
  to combine. Pour cooking liquid over meat.
  
  Spoon meat and some juices onto a tortilla and top with
  salsa taquera, onion, cilantro, radish and a squeeze of
  lime. Or make taqueria-style tacos.
  
  By: Rick A. Martínez
  
  Yield: 8 to 10 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Forgiveness does not change the past but it does enlarge the future.
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