Ingredients
Units
Scale
- For Pork Belly:
- 1 lb pork belly
- 1 tbsp avocado oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp Tajin
- 1 tsp salt
- 1 tsp Adobo seasoning
- For Charcoal Fired Corn Salsa:
- 2 ears of corn, husked
- 1 poblano pepper
- 1 jalapeno pepper
- 1 small red onion
- Juice of 1 lime
- Juice of 1/2 lemon
- 1/4 cup chopped fresh cilantro
- For Avocado Lime Crema:
- 1 cup sour cream
- Zest of 1 lime
- 2 cloves garlic, minced
- Juice of 1 lime
- For Enhanced Refried Beans:
- 1 can of refried beans
- 1/4 cup sour cream
- 1/4 cup salsa of choice
- 1 tbsp taco seasoning
- 1/4 cup chicken stock
- Additional:
- Queso fresco, crumbled
- Small corn tortillas
- Lime wedges for serving
Instructions
- Prepare Pork Belly:
- Preheat sous vide to 165°F (74°C).
- Place pork belly in a vacuum-seal bag and sous vide for 14 hours.
- Once done, chill the pork belly in an ice bath, then cube it into bite-sized pieces.
- Heat avocado oil in a flat top grill or skillet over high heat.
- Season the cubed pork belly with cumin, chili powder, Tajin, salt, and Adobo seasoning.
- Sear the pork belly until it has a crispy exterior. Set aside and keep warm.
- Make the Charcoal Fired Corn Salsa:
- Grill the corn, poblano, jalapeno, and red onion over charcoal until nicely charred.
- Dice the grilled vegetables and mix in a bowl with lime juice, lemon juice, and cilantro.
- Create Avocado Lime Crema:
- Combine sour cream, lime zest, minced garlic, and lime juice in a blender.
- Blend until smooth and creamy.
- Enhance the Refried Beans:
- In a saucepan, combine the refried beans, sour cream, salsa, taco seasoning, and chicken stock.
- Cook over medium heat until well combined and heated through.
- Assemble the Tacos:
- Warm the corn tortillas on the grill or in a dry skillet.
- Spoon the enhanced refried beans onto each tortilla.
- Top with seared pork belly, a generous scoop of the charcoal-fired corn salsa, and a drizzle of avocado lime crema.
- Garnish with crumbled queso fresco and serve with lime wedges on the side.
