Lima Tacos

Crispy seared pork belly deglazed with lime for a sharp acidity. Buttery Lima beans provide a melting contrast beneath the heat of the chili.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1293
• Protein: 26 g
• Carbs: 79 g
• Fat: 95 g

Ingredients

• 600 g Pork belly ( small cubes )
• 250 g Lima bean or butter bean ( cooked and drained )
• 8 piece Soft tortilla (for filling), made from corn ( warmed )
• 3 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced and wedged )
• 1 piece Red onion ( finely sliced )
• 2 piece Garlic ( minced )
• 1 piece Hot chili pepper ( seeded and minced )
• 1 piece Fresh cilantro ( chopped )
• 2 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Oregano
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Achiote paste ( dissolved in lime juice )

Instructions

1. Preparation of the aromatic garnish

   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. Cooking the Lima beans

   In a saucepan, cook the Lima beans in simmering salted water until they easily mash under finger pressure. Drain and set aside.

3. Searing the pork belly

   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. Deglazing and coating

   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. Assembling the tacos

   Heat the tortillas dry in a pan. Generously garnish with the pork-bean mixture, add the raw red onion and fresh cilantro.

Chef's tips

• 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.

Storage

The filling keeps for 48h in the fridge. Reheat the meat over high heat to restore crispness before filling the tortillas.