Taco Tuesday
I definitely don’t need to wait for Tuesdays to have tacos, but it’s a great excuse!
I like all versions of tacos - flour tortilla, yellow corn tortilla, blue corn tortilla, crispy corn tortilla… you get the picture. I want all of the tacos, all of the time.
So, while I was meal prepping on the weekend I took a small piece of pork shoulder, rubbed it with a blend of chili powder, garlic powder, cumin, and salt. Popped it into a vacu seal bag with a bay leaf and some orange juice, and used the vacuum sealer.
Then I pulled out my very favourite kitchen tool. My immersion circulator.
I have been obsessed with Sous Vide for years.
When Thomas Keller and Michael Ruhlman’s book Under Pressure came out it was at the top of my Christmas list, and when I unwrapped it Christmas morning I did a happy dance that was definitely not age appropriate for someone in their mid twenties!
I poured over every page of that book, trying to figure out how I could make the case that I needed a professional grade immersion circulator.
So when the at home immersion circulators came out I was THRILLED!
My favourite thing to make Sous Vide are the cuts of meat that would normally need to be braised. You get them tender without having to braise them - don’t get me wrong a good braised piece of meat is amazing, but it’s not my all time favourite texture. So when you can get the rich flavour of a short rib with the texture of filet mignon, sign me up!
So I put the pork into the water at 135* for 24 hours, and forgot about it.
When it was all done on Monday I pulled it out of the water and transferred it to the fridge.
I pulled it out tonight, chopped it up, tossed it with a touch of Trader Joe’s Green Dragon hot sauce and put it in the oven to warm up.
Side bar - Trader Joe’s Green Dragon hot sauce is the best. I have a bottle in my fridge and a back up bottle in my cabinet at all times.
While the pork heated up in the oven, I threw a few corn tortillas directly on the rack to toast up, and mashed an avocado with some lime and salt.
Once the tortillas were a little crisp on the edges I pulled them out, spooned on some guacamole, added the pork, and topped with some more hot sauce.
