Tag Archives: Tacos

Pork Belly Recipes~Spicy Pork Tacos with Serrano Jalapeño Salsa

For the longest time I have been wanting to cook a recipe that involved pork belly. The problem was that I could not find it in any of my local markets. Finally last weekend while shopping for some beef at my new favorite market, I stopped dead in my tracks! Pork Belly!!! A three pound pack for only 6 bucks…What?? I was so excited I forgot all about the beef! LOl!!

So the first thing I do is call on the help of my good friend and diehard foodie Alan Choat. Thanks to facebook and a food group that we both belong to, we met and became instant friends. As far as I am concerned, Alan knows everything when it comes to cooking pork. He suggested the Asian inspired spices and  an easy cooking method.  It was to die for! Of course the first thing I thought of was tacos, pork tacos. So delicious! Check out the next post below for Carniceria Style Chicharron en Salsa Roja.

Sriracha Seared Pork Belly Tacos
Sriracha Seared Pork Belly Tacos

* This recipe requires overnight marinating

1 1/2 pounds pork belly

1 teaspoon sea salt
1 teaspoon Chinese five spice, optional
2 tablespoons soy sauce

Pork Belly with Chinese Five Spice
Pork Belly with Chinese Five Spice

For Salsa
6 serrano peppers
2 pickled jalapeños, diced
1 small red onion, sliced into thin strips (1/2 cup)
1 clove garlic
2 roma tomatoes, seeded and diced
Juice of 1 lime
2 tablespoons rice wine vinegar
4 tablespoons olive oil
1/4 teaspoon fresh cracked pepper
Salt to taste

You will also need
1/3 cup sriracha hot sauce
8 to 10 corn tortillas
Cilantro for garnish

Sriracha Seared Pork Belly Tacos with a Serrano Jalapeño Salsa
Sriracha Seared Pork Belly Tacos with a Serrano Jalapeño Salsa


1. Combine the sea salt and Chinese five spice in a small bowl. Season the pork belly on both sides, add the soy sauce and rub in to season all over. Place the pork belly on a plate and refrigerate overnight uncovered.

2. Remove pork belly from refrigerator 30 minutes before cooking. Preheat oven to 500 degrees F. Place the pork , skin side up on a wire rack, lined with a baking sheet. Bake for 10 minutes at 500 degrees, lower temperature to 325 degrees and roast for another 90 minutes. Remove from oven and let cool before slicing.

3. While the pork is cooking, prepare the salsa. Combine all of the ingredients in the order listed. Stir well to combine, season with salt to taste. Cover and set aside.

4. Preheat a large skillet to medium heat for 5 minutes. Slice the pork into 1/2 inch thick slices or thinner if you’d like. Add to hot pan and cook until pork starts to brown nicely. Toss with sriracha hot sauce and cook just until warm. Serve with warm corn tortillas and salsa. Garnish with cilantro. Yields 4 servings.

Tips~ The only real tip I can offer is to double the recipe and freeze half of the pork belly for later! It’s that good, lol!!


Carniceria Style Chicharron en Salsa Roja. Once you learn to cook your own pork belly, you can freeze it and use it in countless recipes. And when I prepared my pork belly recipe from above, I knew I would be making my own Carniceria Style Chicharron en Salsa! July, 02, 2014

Carniceria Style Chicharron en Salsa Roja
Carniceria Style Chicharron en Salsa Roja

*Meaty pork chicharron made from slow cooked pork belly

1 pound cooked pork belly, sliced into 1/2 in. pieces
1/3 cup onions, diced
2 serranos, minced

2 cloves garlic, minced
2 roma tomatoes, chopped
Splash of water
Salt and pepper to taste


Carniceria Style Chicharron en Salsa Roja
Carniceria Style Chicharron en Salsa Roja


1. In a cast iron pan on medium/low heat, add the sliced pork belly. Cook for 35 to 45 minutes or until the fat starts to render out and the pork becomes crispy in most spots. If it’s too dry, you can add a tablespoon of oil. A faster version would be to deep fry them, but I prefer this method.

2. While the pork is cooking, add the tomatoes to the blender, along with a splash of water. Blend until smooth, set aside.

3. Add the onions, serrano and garlic to the pork and continue cooking for 5 minutes. Add the tomato sauce from blender, mix well, lower heat and cook until it becomes thick and reduces. Taste for salt. Serve right away with beans, warm tortillas and avocado slices. Yields 4 servings.

Carniceria Style Chicharron en Salsa Roja
Carniceria Style Chicharron en Salsa Roja

Chile Ancho Braised Beef in the Slow Cooker

Do you ever just have those days when the slow cooker is your best kitchen appliance? I don’t remember many crockpot meals as a kid, except for the shredded beef my Mom would prepare for tacos or tortas. It was simplicity at it’s best! Seasoned with just salt, pepper and garlic powder, the beef was shredded and served with warm corn tortillas, avocado slices and a freshly made bowl of pico de gallo salsa. On the weekends my dad would buy warm pan bolillo(rolls) from la panaderia and we would make the best tortas (mexican sandwich).

Slow Cooker Braised Beef

*A quick Pico de Gallo, 2 roma’s diced, 1/3 cup diced white onion, 1 minced serrano, 1/4 cup chopped cilantro, juice of 1 small lime, 1 tablespoon olive oil, salt and pepper to taste. The Chile Infused Tortillas recipe  and Charro Beans were just posted a few days ago onto the blog.



1 1/2 pounds beef skirt or flank steak, sliced into 2 inch pieces
Garlic powder
Mexican oregano
Olive oil
2 large roma tomato
1/2 white onion
3 cloves garlic
2 jalapeños or serrano peppers
5 chile ancho, stems and seeds removed
1 cup red wine (cabernet), you could also use beer instead of wine, but if you don’t want to use alcohol, just use broth instead
1/2 cup chicken or beef broth broth

Slow Cooker Braised Beef


1. Season the beef evenly with salt, pepper and garlic powder, to taste, set aside. Roughly chop the tomatoes, onion, garlic and chile peppers. Transfer them to the bottom of the slow cooker, season lightly with salt and pepper.

2. Add the chile ancho to some boiling water, reduce heat and cook for 10 minutes. Drain and transfer to the blender. Add 1/2 cup water, 1/4 teaspoon of salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano and 1/2 teaspoon cumin. Blend on high until smooth, add to slow cooker and stir to combine.

3. In a large skillet, preheat 4 tablespoons of olive oil to medium heat for 3 minutes. Sear and brown the pieces of beef for a few minutes per side. Add the the slow cooker as you cook them.

4. In that same pan that you browned the beef, add the red wine and broth to de-glaze the pan. Season with salt and pepper, cook for a few minutes. Pour into slow cooker, cover and cook on for high for 4 hours on high or on low for 6 hours. Before serving, remove beef from slow cooker and transfer all vegetables and broth to the blender. Blend on high until smooth, serve over beef. Yields up to 6 servings.

Homemade Chile Infused Corn Tortillas were Perfect For These Tacos
Homemade Chile Infused Corn Tortillas were Perfect For These Tacos

Tips~ If you are adventurous and experienced with the pressure cooker, this meal cooks in 40 minutes using the pressure cooker. It’s great served as is over rice or noodles, but makes for some super tasty tacos!!

Indian Spiced Beef Tacos


For Beef
1 pound beef stew meat, sliced thin
*These spices are all ground spices
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon garam masala
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon ginger
1/2 teaspoon coriander
Olive oil or grape seed oil
1 red bell pepper, sliced into strips
1 poblano pepper, sliced into strips
1 small red onion, sliced into strips

For Indian Spiced Salsa/Chimichurri
1/2 cup flat leaf parsely, chopped finely
1/4 cup cilantro, chopped finely
1/4 cup green onions, sliced finely
1 roma tomato, seeded, diced small
2 cloves garlic, minced
1 serrano, minced
1 1/2 tablespoons freshly grated ginger
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon crushed red pepper flakes
1 teaspoon garam masala
1/2 teaspoon turmeric
4 tablespoons red wine vinegar
1/4 cup olive oil
Salt and pepper to taste

Indian Spiced Beef Tacos


1. Combine all of the dry spices and season beef generously. Transfer to a storage bag or an airtight container and marinate in refrigerator for 2 to 4 hours.

2. In another bowl, combine all of the ingredients for the Indian spiced parsley/cilantro sauce. Stir well to combine, taste for salt. Cover and set aside. Remove beef from refrigerator 30 minutes before cooking.

3. In a large skillet or wok, preheat 3 tablespoons of oil to medium/high heat for 3 to 5 minutes. Stir fry beef for 5 minutes, stirring often. Add in the peppers and onions and continue cooking for another 2 minutes. Serve over naan bread or flour tortillas and garnish with Indian spiced  salsa/chimichurri. Yields  up to 6 servings as an appetizer .

Tips~ It may seem like alot of spices, so what I like to do is make my own spice blend and keep it stored in my pantry for future dishes. Always keep spices stored in a cool dark space.