The Cuisine Solutions Blog - Out of the Bag

3 Mouthwatering Taco Recipes To Make For Cinco de Mayo

3 Mouthwatering Taco Recipes To Make For Cinco de Mayo

Any excuse to eat tacos and drink margaritas is a good one, so you can bet we’re making something special on this glorious day of May. We asked chef Carlos Amaya for a few taco recipes using some of our favorite Cuisine Solutions products, and holy frijole, they’re good. Each taco is unique in its own way, but you can’t go wrong because they’re all delicious. And you can relax, there is no need to spend days slow-cooking your meats to be perfection - we’ve taken care of that for you! Our short ribs have been slow-cooked sous-vide for 72 hours and our Berkshire pork belly for over 40 hours. All you have to do is finish them off, take the credit, and enjoy! 

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Pork belly tacos 

with charred corn cilantro salsa, sweet & spicy guajillo pepper sauce, flour tortillas
 
Servings: 4 (2 tacos each)  /  Total Prep/Cook Time: 35 minutes

 

Ingredients
Cuisine Solutions Berkshire Pork Belly
8 flour tortillas

Sweet Guajillo Pepper Sauce
¼ cup of guajillo puree
1 tsp of cilantro
1 tsp of lemon juice
½ tsp salt
4 tsp of water
Pinch of pepper

Charred Corn Cilantro Salsa
1 cup of charred corn
2 tsp of brunoised red onion
1 tbsp. of chopped cilantro
1 tsp of lemon juice
1 tsp of chopped jalapeño
1 tbsp. of diced tomatoes
½ tsp of salt
Pinch of black pepper

Method
For the Guajillo Sauce:
Place all ingredients for the guajillo sauce in a blender and puree on high speed until completely smooth.

For the Charred Corn Cilantro Salsa:
In a mixing bowl, combine all the ingredients for the salsa, mixing them gently until they are evenly combined. Season to taste and hold for plating.

For the Pork:
Remove the Cuisine Solutions Berkshire Pork Belly from the pouch and cut into 16 slices approximately 1½ x 2-inch in size. Sear the pork over medium-high heat on all sides in hot oil until golden brown. Remove the pork pieces from the pan, but keep the rendered fat and pork drippings. In the same pan, place the flour tortillas and heat on both sides until warm.

 

 

To Assemble:
Place two pieces of the pork on top of the warmed flour tortillas. Top them off with the corn salsa and drizzle the guajillo sauce to complete.

 

 

Beef Short Rib Tacos
with black bean relish, radish pico de gallo and jalapeño crema, soft corn tortillas

Servings: 4 (2 tacos each) / Total Prep/Cook Time: 35 minutes

  

Ingredients
Cuisine Solutions 72 Hour Short Ribs
8 soft corn tortillas

Black Bean Relish
½ cup black beans roughly chopped
1 tsp of red onion, brunoised
1 tsp of diced tomatoes
2 tsp of chopped cilantro
1 tsp of lime juice
¼ tsp of chopped jalapeño
¼ tsp of salt
pinch of black pepper

Radish Pico de Gallo
1 tbsp of diced tomatoes
1 tsp of chopped jalapeño
1 tsp of red onion chopped
2 tsp of chopped cilantro
1 tsp of lime juice
1 tsp of salt
2 tbsp of julienned radishes

Jalapeño Crema
1 tsp charred jalapeño
1 cup of sour cream
½ cup avocado
½ tsp lime juice
½ tsp salt

Method
For the Black Bean Relish:
Combine all the ingredients in a mixing bowl and blend thoroughly. Put aside for later use.

For the Radish Pico de Gallo:
In a different mixing bowl, combine all the ingredients to make the radish pico de gallo. Mix thoroughly and adjust seasoning as necessary.

For the Jalapeño Crema:
Place all the ingredients in a blender starting with the sour cream and avocado, followed by the rest of the components. Mix on high speed until fully blended.

For the Short Ribs:
Remove the Cuisine Solutions 72 Hour Short Ribs from the pouch and cut into 16 slices approximately 1½ x 2-inch in size. Sear the short rib pieces over medium-high heat with a little olive oil until browned. Remove the short rib pieces from the pan, but keep the oil and drippings. In the same pan, place the flour tortillas and heat on both sides until warm.

 

 

To Assemble:
Place two pieces of the short ribs on each soft corn tortilla. Spoon black bean relish on top, then garnish with radish pico de gallo and finish with a drizzle of jalapeño crema.

 

 

Blackened Amazon Cod Tacos
with tomatillo salsa, avocado, pickled onions and chipotle sauce and corn tortilla shells

Servings: 4 (2 tacos each) / Total Prep/Cook Time: 35 minutes

 

Ingredients
Cuisine Solutions Amazon Cod
8 corn tortilla shells
8 slices of avocado
1 tbsp of blackened seasoning

Tomatillo salsa:
1½ cup of tomatillos, cut into fourths
1 tsp of charred red onion, chopped
2 charred garlic cloves
1 tsp lime juice
1½ tsp of cilantro
1 tsp of charred jalapeños
1 tsp of salt

Pickled Onions:
3 tbsp of julienned red onions
¼ cup of red wine vinegar
¼ cup granulated sugar
½ cup water

Chipotle Sauce:
4 tsp of chipotle puree
4 tsp of lemon juice
4 tsp of honey
Pinch of salt

Method
For the Tomatillo Salsa:
In a blender, combine all the ingredients to make the tomatillo sauce, pulse the blender, so it doesn’t puree completely, and is still slightly chunky.

For the Pickled Onions:
In a small pot combine, water, sugar, and vinegar and bring to a boil, then remove from the heat. Place the onions in the pot and cover until it cools.

For the Chipotle Sauce:
In mixing bowl, combine the ingredients for the chipotle sauce until combined thoroughly and set aside for later use.

For the Amazon Cod:
Remove the Cuisine Solutions Amazon Cod from the pouch and cut into 16 slices approximately 1½ x 2-inch in size. In a mixing bowl combine the fish and the blackened seasoning until mixed thoroughly. Sear the pieces of amazon cod lightly over medium-high heat with a little olive oil and remove from pan.

 

To Assemble:
Place two pieces of the amazon cod on each corn tortilla shell, followed by a scoop of tomatillo salsa, avocado slices, and pickled onions. Finish off with a drizzle of the chipotle sauce. Optional: Garnish with microgreens.

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