Pernil Tacos with Maduros, Elote and homemade guac Image

Pernil Tacos with Maduros, Elote and homemade guac

Mad Good Food - "Ultimate Taco Tuesday"

60
Prep Time
(Minutes)
360
Cook Time
(Minutes)

Ingredients

Pernil

  • 1 6lb pork shoulder
  • 1⁄4 cup salt
  • 2tblsp of Apple Cider Vinegar
  • Fresh cracked black pepper
  • Quick pickled onion (Already Prepared)
  • BLEND:
  • 1 cucumber
  • 1 cup of cilantro
  • 1 cup of parsley
  • 1 cup of scallion
  • 1⁄2 white onion
  • 3 cloves garlic
  • 2 limes, zest, and juice 1⁄2 cup vinegar
  • 1⁄2 cup orange juice

Maduros

  • Slice the plantains on a bias and season with salt & pepper
  • 2 very ripe yellow plantains (should be mostly black) 1tbp of Olive oil
  • 1 tbsp maple syrup
  • 1 tbsp butter
  • Salt and pepper

Guacamole / Grilled

  • 4 Ripe Avocados
  • 1⁄4 cup of red onion small dice
  • 1⁄4 cup of chopped cilantro
  • 1⁄2 cup of fresh lime juice
  • 1tblsp of minced garlic
  • 1 Jalapeno (leave in seeds for heat, optional) 2 tsp of cumin
  • 2tsp of paprika
  • Kosher Salt and fresh cracked pepper to taste

Elote

  • 6 ears of corn, husked
  • 2 teaspoon chili powder
  • 2 teaspoon smoked paprika 1⁄2 teaspoon cayenne powder 1⁄4 cup mayonnaise
  • 1⁄2 cup crumbled cotija cheese 2 tablespoons chopped cilantro Zest of 1 lime
  • 1 lime, cut into 8 wedges Flake salt to finish

Steps

Pernil

  1. ● Preheat oven to 290F
  2. ● Use a knife to poke multiple holes all over the pork shoulder
  3. ● Score the fat layer of the pork by cutting crisscrossing lines from end to end
  4. ● Blend together ingredients for mojo, then pour over top of the pork. Save a little for serving
  5. ● Place pork on a baking sheet, cover with foil and bake for 5 hours
  6. ● Remove foil, and increase oven temp to 425F
  7. ● Sprinkle 1-2 tbsp kosher salt all over the skin, as well as 2 tablespoons of Apple cider vinegar
  8. ● Bake for another 45 minutes, or until skin is crispy
  9. ● Remove from the oven and pull apart
  10. ● Build Tacos: Grill corn or flour tortillas, add pernil, quick pickled onions, and cilantro

Maduros

  1. ● In a heavy skillet, pan-fry the plantains in olive oil until nicely brown and crispy on all sides approx. 5 mins.
  2. ● Add maple syrup, butter and continue to saute for another 2 mins
  3. ● Serve immediately

Guacamole / Grilled

  1. ● In a small bowl mash avocados until a chunky consistency.
  2. ● Add red onion, cilantro, jalapeno, garlic, cumin, paprika, and lime juice, mix well.
  3. ● Add additional salt, pepper, or lime juice to taste, Serve with fresh tortilla chips.

Elote

  1. ● In a separate bowl, mix together mayo, cotija cheese, cilantro, and lime zest.
  2. ● Place corn over an open flame, turning occasionally until kernels are charred on all sides.
  3. ● Remove from fire and immediately rub with lime and brush each ear with mayo mixture.
  4. ● Sprinkle with chili/cayenne/paprika mix and a little more cotija cheese.
  5. ● A squeeze of lime over corn, sprinkle of cilantro, and serve.