INFO
A nice variation on the Taqueria Tacos recipe
Details
Ingredients
- 3 lb of boneless pork shoulder
- 1 Onion
- 6 cloves of garlic
- 1 or 2 oranges
- 2 bay leaves
- Salt & Pepper Ingredients Serving
- Warm tortillas
- Lime wedge
- Chopped onions
- Fresh Cilantro
- (optional) Salsa Method
- Pre-heat your sous-vide water
- Cut the pork into 2 inch slick slabs
- Roughly shop the onion
- Peel the garlic
- Slice the oranges in quarters
- In a large bowl mix all the ingredients, press the orange quarter for juice, leave the peels in
- Bag the preparation (vacuum seal)
- Place into the water for 24 hours Method Finishing
- Pre-heat your oven: broil setting on High
- When the meat is cooked, un-bag the meat
- (Optional) Reserve to juice, you can reduce it and mix it with the salsa
- Pick out the meat and chunk it using a couple of forks
- Spread the meat over a baking sheet
- Place under the broiler for 10 mn, mixing from time to time, the idea is to char the meat Method Finishing
- Take the meat out
- Serve with chopped onion, cilantro, lime & tortillas
Quick View
| Sous-Vide | |
|---|---|
| Serve | 3-4 |
| Preparation Time | 15 mn |
| Cooking Time (sous-vide) | 24 h |
| Cooking Time (traditional) | 10 mn |
| Temperature | 74 °C / 165° F |
| Authors | Pascal Crausaz |
| Special | Immersion Circulator |
