The recipe Nacho Deano's Tacos of Love is ready in about 3 hours and 45 minutes and is definitely an amazing gluten free option for lovers of Mexican food. This recipe makes 8 servings with 1326 calories, 54g of protein, and 107g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. A mixture of ground cumin, anaheim chile peppers, napa cabbage, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a main course.
Instructions
1
Special equipment: pressure cooker
Equipment you will use
Pressure Cooker
2
Preheat the oven to 250 degrees F.
Equipment you will use
Oven
3
For the tomatillo sauce: On a baking sheet, combine the tomatillos, garlic, Anaheim peppers, jalapenos and onions.
Ingredients you will need
Anaheim Pepper
Tomatillos
Jalapeno Pepper
Garlic
Onion
Sauce
Equipment you will use
Baking Sheet
4
Drizzle olive oil over everything and hit it with salt.
Ingredients you will need
Olive Oil
Salt
5
Place in the oven and roast until the vegetables are browned and soft, roughly 45 minutes.
Ingredients you will need
Vegetable
Equipment you will use
Oven
1
Combine the cayenne, coriander, cumin, garlic powder, dry mustard, oregano, paprika, thyme and 1 teaspoon each of salt and pepper in a bowl and mix well.
Ingredients you will need
Salt And Pepper
Garlic Powder
Mustard Powder
Coriander
Ground Cayenne Pepper
Oregano
Paprika
Cumin
Thyme
Equipment you will use
Bowl
2
Trim the excess fat off the pork butt and belly and cut into 3- by 3-inch chunks.
Ingredients you will need
Boston Butt
3
Put the pork in large bowl.
Ingredients you will need
Pork
Equipment you will use
Bowl
4
Pour the spice rub mixture onto the pork a little at a time and toss the pork to make sure every piece is coated with the rub.
Ingredients you will need
Dry Seasoning Rub
Pork
5
Let sit.
6
Heat the vegetable oil in a large frying pan. When the oil gets super hot, add a few pieces of pork and put a nice sear on it. Brown the meat on both sides and remove from the pan. Continue to sear off the remaining pieces of pork, adding more oil if needed.
Ingredients you will need
Cooking Oil
Meat
Pork
Equipment you will use
Frying Pan
7
When all the pork is seared, put it in the pressure cooker and add all the juices from the frying pan into the pressure cooker. Don't forget to get all the little brown bits off the bottom of the pan. This is called fond and it's full of flavor.
Ingredients you will need
Stock
Pork
Equipment you will use
Pressure Cooker
Frying Pan
8
Add the garlic, Anaheim peppers, jalapenos and onions. Give it a good stir and turn up the heat.
Ingredients you will need
Anaheim Pepper
Jalapeno Pepper
Garlic
Onion
9
When things are sizzling and rocking and rolling, deglaze the pot with the beer. (You're not going to have a lot of room to move in your pressure cooker pot, but get a spatula or wooden spoon down in there and give the bottom of the pot a good scrape to loosen the fond off the bottom to get them into the mix of peppers, pork, onion and garlic.) Hit the pot with a good pinch of salt and some pepper, then put the pressure cooker top on and cook for 45 minutes. Then release the steam from the pressure cooker very carefully. (Note: Please follow manufacturer's instructions for this.)
Ingredients you will need
Peppers
Garlic
Pepper
Onion
Beer
Stock
Pork
Salt
Equipment you will use
Pressure Cooker
Wooden Spoon
Spatula
1
Remove the tomatillos and peppers from the oven.
Ingredients you will need
Tomatillos
Peppers
Equipment you will use
Oven
2
Remove the stems from the tomatillos and place them in a blender with the roasted vegetables. Rip all the leaves off of a bunch of cilantro and add that to the blender. Blend until smooth. Adjust the texture of the sauce with a few tablespoons water. Taste and adjust seasoning with salt and pepper. Put in the refrigerator to chill and set up.
Ingredients you will need
Salt And Pepper
Tomatillos
Vegetable
Seasoning
Cilantro
Sauce
Water
Equipment you will use
Blender
3
Remove the pork from the pressure cooker and place on a baking sheet. With the back of a fork and a pair of tongs, shred the pork, and mix the belly and butt together. This should be easy to do after the pressure cooker has worked its magic.
Ingredients you will need
Pork
Equipment you will use
Pressure Cooker
Baking Sheet
Tongs
4
With a slotted spoon, remove the peppers, onion and garlic and put them all into a blender.
Ingredients you will need
Peppers
Garlic
Onion
Equipment you will use
Slotted Spoon
Blender
5
Add one third of the liquid from the pressure cooker and blend. Use the liquid to adjust the consistency so you have a sauce that is not too thick. Taste and season with salt if needed.
Ingredients you will need
Sauce
Salt
Equipment you will use
Pressure Cooker
1
Heat the vegetable oil in a large frying pan over medium-high heat. Cook the chorizo until browned and cooked through.
Ingredients you will need
Vegetable Oil
Chorizo
Equipment you will use
Frying Pan
2
In a hot frying pan with some vegetable oil, add a handful of the shredded pork in silver-dollar-pancake-size portions. We want to get a little crust on the outside of the pork.
Ingredients you will need
Pulled Pork
Vegetable Oil
Crust
Pork
Equipment you will use
Frying Pan
3
In another frying pan over medium heat, warm up the tortillas one by one and cover with a towel to keep warm.
Ingredients you will need
Tortilla
Equipment you will use
Frying Pan
4
Place a crispy pork pile on 2 stacked tortillas, then top with 1 teaspoon of the braising sauce, some chorizo, some shredded cabbage, 1 tablespoon of tomatillo sauce and some crumbled Cotija cheese.
Ingredients you will need
Cotija Cheese
Tomatillos
Tortilla
Cabbage
Chorizo
Sauce
Pork
5
Sprinkle with cilantro, then hit it with a squeeze of lime and enjoy. It seems labor intensive, but trust me, the flavor will blow your sombrero off!
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.