Hard shell pork taco night!
We're going to spice up some ground pork.
One pound of ground pork.
We're adding fresh pork chorizo to the ground pork,
so super spicy.
Of course, you can make this with beef.
You can use beef chorizo.
Beef fresh chorizo and just ground beef.
You could use plant-based substitute
and they make chicken of all of these things too.
Now, what makes this taco extra special
and kind of delicious
is that we're making a three-chili salsa.
So we're using guajillos, medium heat,
ancho, super mild, and arbol, little bit spicier.
I've got about five of these little guys
and three each of the bigger boys.
So we've got all the chilies in the pot here.
Look what else I have?
A big swipe of orange peel.
What we're gonna do is take the toasted peppers
and just coat them with a little stock
and let them get nice and soft.
For the pork, we're gonna get the onion going first,
then we're gonna add the pork
and we're gonna spice the ground pork that is not chorizo.
We're gonna just add a little sage to it.
So we'll get the onion going
and how do we get the onion to give off more juice?
Well, we salt it, of course.
Boop!
For the other kind of half of the salsa,
we're gonna take one small red onion,
a big, fat clove of crushed garlic,
and we're gonna get this into this pan
with a little olive oil over eh,
just over medium heat.
We're gonna let this sweat too,
so we'll add a little salt to it.
We're gonna add a little cumin.
Let it toast up in the pan.
About a teaspoon.
And a pinch of that smoked cinnamon.
So I just want a pinch of black pepper in there as well.
Once that gets sweat out,
we can add the one can of the fire-roast diced tomatoes.
At the end, we'll add the lime, juice of one lime.
So here are our chilies
that we reconstituted in stock
so that we can puree them.
(food processor whirs)
And now we're gonna add it to what I'm not pureeing
and we're gonna let that
cook down a little bit and thicken up.
All we did was soften up an onion,
add a little garlic, and add some fresh chorizo.
Now, to the pork base,
which could also be any of those other other proteins,
the only other thing we're gonna add to this
is a little bit of red cabbage and scallion.
Totally optional.
If you wanna cool it down,
you can make a little guacamole.
Whenever we make guacamole,
we need to put acid, lemon or lime,
onto your,
your building blocks, okay?
Your onion, chilies, garlic, if you wanna use it.
Two little baby Hass avocado.
So we just squish that into the bowl.
Now, to this and to our red salsa,
the only thing I'm gonna add is a little chopped cilantro.
We sealed the deal on the taco night.
We melted the cheese and toasted the corn tortilla tacos,
right, so that we have a little
protection on the bottom
from the tacos leaking, A,
and we brought out the flavor
of the taco shells themselves, of course, by toasting them.
So it's like filling a nacho
with your choice, I used pork.
I have the pork flavored with sage, garlic,
onion, salt, pepper.
So we have the crunch from just some shredded cabbage.
I used purple and I added a little green onion.
The three-chili fire-roasted tomato salsa
and I put that on top of the cabbage
to kind of wilt the cabbage a little bit
'cause this is a warm salsa.
The one thing I say hold off on
and pass at the table is the guacamole.
All right, here's a little wedge of fresh lime.
A little cheek of lime.
A little dollop of guac.
(glittery music)