Tackle The Taco Trend with This Step-by-Step Recipe to The BasicsSeptember 30, 2015
Manila’s taco trend has been around for a while now, and rightfully so: they’re pretty versatile, and may belong to South America, but can lend itself to virtually any cuisine. Nobu makes them fancy with their fried mini tacos and wagyu or raw fish, Taco Vengo creates a new breed of tacos with their Mexican fusion fillings, and places like El Chupacabra have the classics.
So here’s a guide to the taco building blocks: tortilla, meat, sauce, all from scratch. We stuck with classic carnitas tacos, and a chimichurri sauce; perfect for any gathering, whether it’s for game night pika-pika or full on taco night meal.
Total Time: 2 hours
Yield 10-12 servings
- 1 lb pork, cut into 2 inch pieces
- 1 carrot
- 1 large white onion
- 2 bay leaves
- peel of one orange
- 2 tbsps peppercorns
- olive oil, for frying
- Fill a large pot with water.
- Roughly chop the carrot and onion and add into the pot, along with the bay leaves, orange peel, peppercorn, and pork.
- Bring the pot to a boil then turn down and let simmer for 1.5 hours or until tender.
- Remove the pork from the liquid and dry.
- Roughly chop the pork into small pieces.
- In a pan, heat the olive oil. Add in the chopped pork and fry until brown.
- Set aside.
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup vegetable oil
- 1 cup warm water
- Place the flour, sat, and baking powder in a medium bowl and stir until combined.
- Add in the oil and warm water and mix until a solid dough forms.
- Take the dough and divide equally into 16 pieces.
- Take each piece and form into a ball, then flatten and roll out with a rolling pin until about 1/4 inch thick.
- Continue with all of the dough, placing each tortilla in between layers of parchment or wax paper to prevent sticking.
- In a dry pan over high heat, cook each tortilla individually until golden brown on both sides, about 1-2 minutes per side.
- Keep warm under a damp paper towel.
- 3 cups parsley
- 4 cloves garlic
- 1/2 cup olive oil
- 1 tbsp red wine vinegar
- salt and pepper, to taste
- Place all ingredients in a food processor and pulse until well combined.
- The sauce should be slightly chunky and not yet completely smooth.
- Place in a bowl.
- Serve with tortillas and carnitas