Arturo Quesada makes Swordfish and Pork Cheek Tacos

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Recipe: Swordfish tacos
Serves 4 

1lb swordfishCorn tortillas1 cup flour½ cup rice flour¼ cup potato starch1 tsp salt1 cup beer6 oz vodkaRice bran oil for fryingFor garnish - Red Cabbage Slaw, Pico De Gallo, and Mexican Crema (a dollop of sour cream with a squeeze of lime)Heat your rice bran oil to 350 degrees Fahrenheit for fryingMix together your flours, starch, salt, beer, and vodkaCut your swordfish into rectangle pieces to fit inside the tortillaDip your swordfish into the batter and place it in the fryerFry battered fish for about 4-5 minutes or until golden brownBuild your tacos by placing a piece of fish on one tortilla and topping it with red cabbage slaw, pico de gallo, and Mexican crema

Red Cabbage Slaw 

¼ cup red cabbage, sliced¼ cup red onion, sliced1 oz Apple Cider Vinegar2 oz lime juice1 oz EVOO1 tsp salt

Mix together and let marinate for 1 hour or up to 1 day. 

Pico de Gallo 

1 pint Roma tomatoes, diced¼ cup jalapenos, diced½ cup red onion, diced1 lime, juiced¼ cup cilantro, chopped2 tablespoons salt

 Mix all ingredients together in a bowl.

Mexican Crema

1/2 cup sour creamzest and juice of 1/2 lime

Mix together thoroughly. 

Recipe: Pork cheek tacos
Serves 4 

2 lb pork cheek or pork shoulderCorn tortillas1 onion, sliced2 garlic cloves2 chiles moritas½ tsp fennel½ tsp bay leaf powder¼ tsp coriander1 tablespoon salt1 pint chicken stockextra-virgin olive oilGarnish with avocado tomatillo salsa, pico de gallo, and pickled red onionsAdd 2 tablespoons of olive oil into a large pan and begin to saute onionsWhile the onions are turning golden brown, season pork with salt, fennel seed, bay leaf powder, and corianderIn a blender, blend chiles, chicken stock, and garlic cloves togetherCheck on your onions, once they are golden brown, take them off the pan and set asideBegin searing your pork on the same pan in which you cooked your onions. Sear for a few minutes on each sideAfter searing, add onions and sauce (from blender) and bring to a boilTurn the heat down to low, cover the pan and let simmer for 2-3 hoursOnce the pork is done slow-cooking and is tender, begin building your tacoTop your corn tortillas with the tender, slow-cooked pork and caramelized onions, avocado tomatillo salsa, pico de gallo, and pickled red onions.

Avocado Tomatillo Salsa

½ avocado2 tomatillos2 green onions1 serrano2 ounces extra-virgin olive oil1 tablespoon salt

Combine all into a blender, until mixed into a thick salsa.

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Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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