PINOY CARNITAS TACOS BY CHEF JP ANGLO

Ingredients:

2	packs (450 g each)	PUREFOODS HEAT & EAT BEEF MECHADO
125	grams	MAGNOLIA QUESO DE BOLA, sliced into bits
1/3 to 1/2	cup	red wine
1-2	tbsp	achuete oil
1/2	tsp	pepper
		Roasted Garlic Spread
2	boxes (12 pc each)	taco shells, warmed if desired
1	pc	lime (dayap), sliced into wedges

3	pc (300 g)	red and/or green bell peppers, halved and deseeded
4	pc (200 g)	onions, halved
2	pc (100 g each)	carrots, peeled and halved lengthwise (optional)
4	pc (200 g)	tomatoes, halved
1/2	cup	achuete oil

1	L	cooking oil
2	pc	bay leaves (laurel)
2	heads (24 cloves)	garlic
1	pack (160 g)	potato chips, crushed
1	tsp	iodized fine salt
50	grams	hot sauce
1/2	pc (75 g)	lemon, juice squeezed
1	bundle (50 g)	coriander (wansoy), chopped but reserve 20 g sprigs as topping
1	pc (30 g)	roasted onion, chopped

Procedure:

Roast vegetables in a griddle pan until tender. Chop bell peppers and onions; and slice carrot and tomatoes. Set aside some for garnish.
Prepare garlic confit by combining oil, bay leaves and garlic in a saucepan. Cook over very low heat until tender. Remove bay leaves.
Prepare roasted garlic spread by transferring garlic and initially about 1/2 cup confit oil in a large bowl. Add crushed potato chips and gradually add more oil. Blend using a hand blender until mixture is smooth and pasty. Add hot sauce, lemon juice and coriander.
Heat mechado in a pan and add roasted veggies. Add wine and let simmer.
Add cheese, achuete oil and season with pepper. Cook mixture until it oils and meat separates into shreds.
To assemble, fill taco shells with meat-veggie mixture and top with roasted garlic spread.

Makes 12 servings

(Yield: 24 tacos/2 tacos (3 tbsp per taco) per serving)

Tip/s:

Carnitas can be used as burrito filling, plain or ‘dirty” rice topping, salad inclusion and omelet.
Drizzle tacos with extra achuete oil before serving.

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