KC Hangover Taco Recipe

We jump into 2018's taco challenge with what better than a BBQ taco! We are in KC and BBQ runs in our blood. That smokey aroma, the sweetness, the tangy and that MEAT! Hope you enjoy this recipe as much as we do... Have a great start of the year!

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Kansas City Hangover Taco: Week 1
 

Ingredients

TACO FILLING:
• 
4 oz smoked sausage (1/4 lb)
• 4 oz pulled pork (1/4 lb)
• 8 oz burnt end (1/2 lb)
• 4 slices of thick apple wood smoked bacon

1 cup of refried beans (recipe below)
BBQ Sauce

CUCUMBER SLAW:
• 1 english cucumber
• ¼ cup apple vinegar
• 2 tbsp sugar
• ½ tsp salt
• Pinch red pepper flakes
• Tomatillo Sauce
• 1 lb Green Tomatillos
• 1-2 jalapenos
• ½ tsp salt
• ½ tsp honey
• 1 garlic clove
• 1/8 onion
• chopped cilantro

HABANERO SALSA:
• 2 carrots
• 3 garlic cloves
• Juice of 1 lime
• ¼ white onionv
• 2 roma tomatoes
• 3 habaneros
• 1 tsp salt
• 2 tbsp white vinegar
• 1 tbsp olive onion

Yoli White Corn tortillas

 

Directions

MEAT FILLING:
For the meats we get them from our favorite BBQ joint. Chop the bacon slices to 1 inch pieces and cook them in a heavy pan. Drain and save rendered fat.

Mix all the meats and when ready to make your tacos, heat through making sure that you achieve some golden crisp parts with the pulled pork. See image at the end of post.

FOR THE BEANS:
• 
1 cup of cooked pinto beans (you can use 1 can, drain/ rinse)
• Rendered bacon fat
• 1 can of red herdez salsa
• ¼ cup queso fresco

Puree a cup of pinto with ½ herdez salsa. Heat up in a heavy pan the rendered bacon fat and once hot add your puree beans. Lower your heat and keep on stirring from the bottom of the pan to ensure your fat is completely incorporated. You can put them on really low heat add queso fresco and cover. After 5 minutes turn off and mix in 2 tablespoons of your favorite BBQ sauce.

CUCUMBER SLAW:
In a small pot bring your vinegar, sugar, salt and pepper flakes to a quick boil and dissolve all the granuletes. Turn off and let cool. In the meantime, shred your cucumber with a grater. Once your vinegar mix is cool add it to the cucumber, cover and set in the fridge.

TOMATILLO SAUCE:
Take your tomatillos husks off and wash off the waxy coat. Put your tomatillos, garlic, jalapenos, salt and honey in the blender. Pulse several times.

Chop your onion and cilantro finely. Mix in with the tomatillo salsa and put in a container.

HABANERO SALSA:
I followed this recipe.

You can adjust heat, if you want hotter add 1 habanero.

ASSEMBLE:
Heat up your tortilla, next spread / paint about ½ tbsp. of refried beans, then add a little of your habanero salsa. Add about ¼ cup of your mixed meats. Add about a teaspoon of salsa verde and top with cucumber slaw (you may want to drain your cucumber slaw and use a paper towel to dry it just a tad). Enjoy!!!