Скачать или смотреть MESQUITE SMOKED FILIPINO MEXICAN PORK BELLY TACOS WITH AN AVOCADO GARLIC CONFIT CREAM SAUCE

‪@AmericanDreamFoodCo‬
MESQUITE SMOKED FILIPINO MEXICAN PORK BELLY TACOS WITH TOMATILLO SALSA, CHILTEPINE SALSA ROJA, & AVOCADO GARLIC CONFIT CREAM SAUCE

Filipino Mexican BBQ Pork Marinade:
4oz Sherwood’s ANCHO CHILE Garlic Confit Spread
3oz Ancho Chile Garlic Infused Oil
2 Tbsp Hoisin Sauce
1 Tbsp Fish Sauce
1 cup Coco Aminos
1/2 cup Mirin
2 Tbsp Adobo Paste
1/2 cup warm water
1 tsp Sichuan Peppercorns
12 Chiltepines
1/2 Tbsp Oregano
Salt and Pepper to Taste

Chiltepin Pepper Rub:
6 Chiltepin Peppers
3 Tbsp Hatch Green Chile Pepper
2 Tbsp Fine Ground Black Pepper
1 Tbsp Sichuan Peppercorn

Avocado Garlic Confit Cream Sauce:
2oz Sherwood’s ANCHO CHILE Garlic Confit Spread
1/2 Large Avocado
1/2 cup Crema Mexicana OR Sour Cream
3oz Hatch Green Chile Juice
Juice of 1 Key Lime
Salt and Pepper to taste

Taco Toppings:
Garlic Confit Avocado Cream Sauce drizzle
Red Cabbage
Cilantro
Tomatillo Serrano Salsa
Chiltepine Salsa Roja
Cojita Cheese
Key Lime Juice

Smoked for 30 minutes, basted in spiced rum, flipped, then smoked for another 30 minutes.
Chopped into cubes, covered in Filipino Mexican ADOBO BBQ Sauce, then put into 8x8 pan, covered, and put back onto the smoker for 45 minutes.
Toss in sauce 1 more time, then put back onto the smoker for 10 minutes for some nice color.
Pull, then let rest covered for 1 hour before serving.

Add Garlic Confit Avocado Cream Sauce drizzle, Red Cabbage, Tomatillo Serrano Salsa, Chiltepine Salsa Roja, and Cojita Cheese for garnish.

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