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PORCHETTA TACOS
Chef Robert Berry - Indaco - Charleston, S.C., USA
Yield: 6 servings
Onions 2 each
Radishes, red 4 each
Limes 3 each
Jalapeño 1 each
White corn tortilla shells 36 each
Porchetta, cooked 2 Lbs.
Kosher salt 1 TBS
Garlic, cloves 3 each
Olive oil as needed
Salt to taste
Freshly ground black pepper to taste
Salsa verde 3 C
1. Finely dice 1 small white onion. Thinly slice radishes using a knife or mandolin. Cut lime into 6 piece wedges. Slice 1 jalapeño (be sure to wash hands after touching jalapeños). Set all aside.
2. Dice porchetta into 1/4-inch dice. Julienne remaining onion.
3. In a sauté pan over medium heat, add olive oil. Sweat garlic cloves and onion for 3 minutes, or until translucent.
4. Add porchetta. Season with salt and pepper to taste. Increase heat and add 1/3 cup salsa verde. Turn off heat. Let mixture cool. Set aside.
5. Place 2 linen napkins on a plate. Bring dry cast iron skillet up to medium high heat. Lay tortillas flat in pan for 1 minute per side. Place toasted tortilla between linen napkins, and wrap tightly. Continue to stack tortillas until all are heated.
6. Spoon several spoonfuls of pork onto 2 stacked tortillas and garnish with salsa verde, jalapeños, radish, diced onion and a couple sprigs of cilantro.
PORCHETTA TACOS
Chef Robert Berry - Indaco - Charleston, S.C., USA
Yield: 6 servings
Onions 2 each
Radishes, red 4 each
Limes 3 each
Jalapeño 1 each
White corn tortilla shells 36 each
Porchetta, cooked 2 Lbs.
Kosher salt 1 TBS
Garlic, cloves 3 each
Olive oil as needed
Salt to taste
Freshly ground black pepper to taste
Salsa verde 3 C
1. Finely dice 1 small white onion. Thinly slice radishes using a knife or mandolin. Cut lime into 6 piece wedges. Slice 1 jalapeño (be sure to wash hands after touching jalapeños). Set all aside.
2. Dice porchetta into 1/4-inch dice. Julienne remaining onion.
3. In a sauté pan over medium heat, add olive oil. Sweat garlic cloves and onion for 3 minutes, or until translucent.
4. Add porchetta. Season with salt and pepper to taste. Increase heat and add 1/3 cup salsa verde. Turn off heat. Let mixture cool. Set aside.
5. Place 2 linen napkins on a plate. Bring dry cast iron skillet up to medium high heat. Lay tortillas flat in pan for 1 minute per side. Place toasted tortilla between linen napkins, and wrap tightly. Continue to stack tortillas until all are heated.
6. Spoon several spoonfuls of pork onto 2 stacked tortillas and garnish with salsa verde, jalapeños, radish, diced onion and a couple sprigs of cilantro.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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www.achefsjourney.com
