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.