Paralysis of Infinite Opportunity
Sunday, May 23, 2010 at 8:19PM Today is the first time in over a month where I have an empty agenda--the ideal lazy Sunday. I can do whatever I want, in and out of the kitchen. Now that I have this greatly longed for moment, I have no idea what to do. I was caught up in the journey so much, that I don't know what to do with myself at the destination. I didn't think that the opportunity to do anything could be so stressful.
Since it finally feels like summer in Chicago, I feel the need to cook skirt steak, and one of the best things to do with skirt steak is make a proper, authentic taco. The problem with that, is that it isn't just Sunday, but lazy Sunday. I don't have the energy to get a charcoal grill started, nor the desire to do any sort of clean up. Also, I can't braise something again so soon without changing the name of the blog to said cooking technique. I decide to roast pork necks, because after lining my baking sheet with foil, clean up won't be too bothersome.
Since I'm trying to stay out of the comfort zone, I pick up chipotles so I can make a salsa never before seen on DoS; queso fresco; and cilantro, which is probably what bacon would be if it were a plant, as it makes everything better.
;)
The first step is roasting tomatillos for the salsa, and the pork necks for the carnes portion of the taco. During this hour of free time, I watch the Blackhawks play like Betty White in the first period of their attempt to sweep San Jose. You can do whatever you want during this time as well, just don't stress over it.
At the end of the hour, I blend the the tomatillos with dry roasted garlic, chipotles, and a sprinkle of water. After blending, the pork necks should be cool enough to handle for deboning, and the Blackhawks should have finally scored.
If you have the time--and don't mind dirtying more cooking apparatus--slowly simmer the deboned pork neck meat in the salsa de chiles chipotles. This will make the meat more flavorful, and tender. Don't make it too tender, or else the taco will lose it's primary source of toothsome texture. A little extra chewing never hurt anyone.
As the Blackhawks pull ahead, begin taco construction with a soft corn tortilla, then add a mound of the roasted neck meat integrated with the spicy, smoky chipotle salsa. Top with crumbled queso fresco, and chopped cilantro for garnish.
Reader Comments (6)
Sounds delicious. My 1/2-Mex hubby is skeptical of using the neck bones, but I think they have great flavor, and would make a perfect taco.
I like it. Interesting alternative for taco night. It looks like it would go really well with an ice cold beer on a hot day.
Vicki, you have to remind him that the main part of the taco is actually the salsa de chiles chipotles--which is designed to pair with/overpower grilled meats. This was my real starting point. I think roasted meat lends itself well to this as well--so why not pork necks? I don't know any half Mexican that would ever let part of the pig go to waste.
Cold beer makes everything better Tati. Especially if it's from Goose Island.
That is indeed a proper taco and I live in Los Angeles, so that's saying something. I hope the clean up was not too stressful because that taco seems worth any bother. GREG
You certainly are adventurous. I haven't yet cooked with pork necks. It sounds like something my great-grandparents ate when they couldn't find enough squirrels to hunt. Now, what next? A cake in the shape of the Stanley Cup? I think you could do it.
I do not think it could get any more nitty gritty down and dirty than that! I agree with Greg, the most tastiest food takes some patience, and that looks like you got your just rewards on the buds!