Lima Tacos
Ingredients
- 600 gPork belly (small cubes)
- 250 gLima bean or butter bean (cooked and drained)
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 3 pcCitrus aurantiifolia (Christm.) Swingle. (juiced and wedged)
- 1 pcRed onion (finely sliced)
- 2 pcGarlic (minced)
- 1 pcHot chili pepper (seeded and minced)
- 1 pcFresh cilantro (chopped)
- 2 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspOregano
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspAchiote paste (dissolved in lime juice)
Method
Crispy seared pork belly deglazed with lime for a sharp acidity. Buttery Lima beans provide a melting contrast beneath the heat of the chili.
- 1
Finely slice the red onion. Mince the garlic and chili. Chop the cilantro. Squeeze two limes and dissolve the achiote paste in the juice. Keep the last lime for serving.
- 2
In a saucepan, cook the Lima beans in simmering salted water until they easily mash under finger pressure. Drain and set aside.
- 3
Cut the pork belly into small cubes. In a very hot pan with a drizzle of oil, brown the meat. The fat should become translucent and the edges should be well-browned and crispy.
- 4
Add the garlic, chili, cumin, and oregano. Pour the lime juice and achiote mixture to deglaze the juices at the bottom of the pan. Add the beans. The sauce should reduce and lightly coat the meat.
- 5
Heat the tortillas dry in a pan. Generously garnish with the pork-bean mixture, add the raw red onion and fresh cilantro.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan so the meat sears instead of boiling in its own juices.
- Heat the tortillas directly over a gas flame for a slight smoky flavor.
How long does this dish keep?
The filling keeps for 48h in the fridge. Reheat the meat over high heat to restore crispness before filling the tortillas.
