Inspired by Oaxaca's "taco corridor," Rick Bayless makes Pork Cecina tacos filled with thinly sliced pork marinated in a guajillo-garlic sauce and topped with a classic avocado-tomatillo salsa. Get the recipe: www.rickbayless...
If anyones in Oaxaca, go along Alemendras during the night. I had Cecina from a family that’s been doing it since the 80s (I believe). Perhaps the best pork tacos on earth.
This was a blast to make! It was fun to make the accordion cut for the first time. When I took the pork smothered in the adobo sauce out from under the broiler, the smell and color was beautiful! My wife said delighted "What is THAT?" Thank you sir!
Made the Tomatillo salsa raw and I also made it with roasted Serrano’s, garlic and Tomatillos. Roasted was by far better in my opinion. Love the channel! 👌🏻
I boil the tomato & jalapeños in a bit of water, after they cool down I put all in the blender, add sea salt, garlic and lots of cilantro.. after a pour in bowl I add the avocado sliced into tiny squares, delicious!
Hey Rick , I was looking for a recipe similar to your Avocado-Tomatillo salsa , but I wanted to roast the chili's, onions and tomatillo's. Is that something you've tried?
Good thing Rick was established before the whole cultural appropriation hysteria, or else he would’ve been run out of town like those two white girls who spent time in Mexico, loved the food and people, and - the horror! - cane back stateside and opened up a taco place in Portland, only to be run out of business by the new SJW overlords. In fact, Rick has gotten the cultural appropriation complaints more recently, but I think he’s basically been grandfathered in. I doubt there will be a Rick Bayless of this new generation unless society comes to its senses (I’m not optimistic).
Hey not doubting you, just curious where you think his recipe goes wrong. I don't know Spanish so I'm reliant on English language sources, but from what I can tell cecina comes in two varieties... dried beef and 'cecina enchilada', which is cooked pork that seems similar to this method? Is there anything I'm missing here? Thanks!
Also, I found a cecina recipe in Rick's 'Authentic Mexican' cookbook that is more along of the lines of what you're probably looking for. It uses beef and includes the salting and air drying.
