Jesse Vega, sous-chef at New York’s Sueños Restaurant, created this recipe for the Manhattan launch of the Familia Camarena Tequila’s gourmet taco truck. Pork is braised for hours until tender, then nestled in a warm corn tortilla and generously topped with a tequila-soaked pineapple salsa.
- 3 pounds pork butt
- 3 guajillo chilies
- 3 chiles de arbol
- 1 tablespoons ground cumin
- 1 pineapple
- 2 Serrano chilies
- 1/2 bunch cilantro
- 1/2 white onion
- 4 limes
- 8 ounces Camerena Silver Tequila
- 8 ounces water
- 1 pack white corn tortillas
For the pork:
1. Toast guajillo, chile de arbol, and ancho. Remove stems and seeds then place in a spice grinder to make a powder.
2. Add ground cumin and salt to your chilies and rub a generous amount on the pork butt.
3. Place in a roasting pan with ½ a pineapple cut in large chunks and 8 oz of water.
4. Roast covered at 325 degrees for 3 hours or until it's tender enough to pull apart with a fork.
For the pineapple salsa:
1. Slice pineapple lengthwise, excluding the core, and lay in a shallow pan.
2. Pour Camarena tequila silver over the pineapple and let sit for at least at hour, then grill just enough to get color on both sides. Set aside to cool.
3. Small dice the half onion and serrano and slice cilantro.
4. Once pineapple is cooled, cut into a small dice combine all salsa ingredients, add juice of 2 limes and season to taste with salt.
For the tacos:
1. Heat tortillas, add roasted pork and top with Camarena pineapple salsa.
2. Slice wedges of remaining 2 limes and garnish each taco with one lime wedge.