MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tacos Campechanos
Categories: Pork, Breads, Beef, Vegetables, Salsa
Yield: 9 servings

1 tb Rendered lard; not
- hydrogenated
2 lb Beef brisketor chuck roast;
- trimmed
1/2 lb Pork belly or smoked slab
- bacon; in 1" pieces
1 Pig’s foot; split
- lengthwise
+=OR=+
1 Ham hock
4 ts Kosher salt
3/4 lb Fresh chorizo or longaniza
- links
5 Spring onions or scallions;
- roots trimmed
4 cl Garlic; lightly crushed
24 Corn tortillas

MMMMM--------------------------TO SERVE-------------------------------
Salsa taquera
Chopped white onion
Chopped cilantro
Sliced radishes
Lime wedges

Heat lard in a large heavy pot over medium-high and cook
brisket until browned on all sides, 10 to 12 minutes.
Transfer brisket to a large bowl. Add pork belly to the
pot and cook until browned on at least two sides, 4 to 6
minutes. Transfer to bowl with brisket. Add pig’s foot
and cook until browned on all sides, 4 to 6 minutes. Add
salt, reserved brisket and pork belly, their accumulated
juices and 2½ cups water. Bring to a boil, cover and
reduce to a low simmer and cook for 1½ hours. Brisket
and pork will be partly cooked and very tough at this
point. Add chorizo links, spring onions and garlic,
cover and continue to simmer until meats are all very
tender and will shred easily with little resistance,
another 1 to 1 1/2 hours.

When ready to assemble, remove pig’s foot from pot (be
careful not to leave behind any bones) and separate meat
and skin from bones. Discard bones, chop the meat and
skin, and transfer to a large bowl. Chop the brisket,
pork belly, chorizo and spring onion and add them, along
with the garlic, to the bowl with the pig’s foot; toss
to combine. Pour cooking liquid over meat.

Spoon meat and some juices onto a tortilla and top with
salsa taquera, onion, cilantro, radish and a squeeze of
lime. Or make taqueria-style tacos.

By: Rick A. Martínez

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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