Tacos With My Best Friend

About eleventy million years ago I RAVED on Twitter about the Pork Neck Tacos Hamish whipped up for dinner one night. They remain, hands down, the BEST tacos I've ever had. YUM!

So I have been hassling him for the recipe and FINALLY last night he wrote it down for ALL OF YOU TO HAVE yaaaaayayaayayayaaa!!!

I highly, highly recommend cooking this instead of beef or the oh so fashionable prawn ones that seem to be floating around at the mo mo.

Now don't even get me STARTED on the salsa. Doritos Salsa, Old El Paso Salsa..... SHUT THE DOOR. This salsa recipe will knock your socks off. It's super easy and will keep in the fridge.

Now go get your Mexican on peeps!!!

:) :) :)

 

Pork Neck Taco

500g pork neck, (or pork scotch) diced

1 tbsp cayenne pepper

1tbsp powdered coriander

1tsp smoked paprika

Salt & pepper

2 diced tomatoes

Tabasco (preferably habanero tobacco)

30 ml white wine (or water can be substituted)

Thoroughly rub all the spices into the pork neck and quickly fry in a HOT pan.

After the meat is sealed throw in the tomatoes and around 10 - 30 dashes of the tobasco depending on how hot you want it… (I probably went for 30 odd)

Let simmer for a few seconds. 

Don’t worry about breaking the tomato down, you want the crunch and you certainly don’t want the pork neck cooked too much as it becomes chewy quite easily.

Salsa

2 fresh tomatoes - diced

1 tbsp cayenne pepper

1 tbsp fresh oregano – finely cut

1 tsp paprika

60 ml white wine

Juice of 1 lemon

2 birdseye chillies (cut into rounds)

1 brown onion – diced

2 cloves of garlic - minced

Salt and pepper

Sweat onion and garlic in grapeseed oil (vegetable oil is a fine substitute) over a low heat until the onion becomes soft. 

Add spices and sweat for another minute or so.

Add white wine and tomatoes and cook down until close to a salsa consistency.

Add chillies and cook until salsa consistency is reached.

Add lemon juice and oregano and season.

Cool in fridge until time to use