Street Tacos with Pickled Red Onions, Ancho Chili Mayo, Cilantro & Crumbled Goat Feta


*This recipe was created for 8 servings. To adjust the serving quantity, enter a new yield (8 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Pulled Pork
Pork shoulder, bone in 1 kg
Chicken stock 200 mL
Traditional Ale 355 mL
Orange juice 200 mL
Apple cider vinegar 2 tsp
White onion, diced 100 mL
Garlic, minced 25 mL
Club House Ancho Chili Pepper, Ground 2 tsp
Old Bay Seasoning 2 tsp
Club House Chipotle Chili Pepper, Ground 1 tsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Pickled Onions
Red onion, sliced 1 each
Apple cider vinegar 2 cups
Water 1 cup
White sugar 1/2 cup
Ancho Chili Mayo
Mayo 150 g
Club House Ancho Chili Pepper, Ground 1 tbsp
Serving
Tortilla shells, grilled 8 each
Feta Cheese 1 cup
Cilantro leaves, fresh 1/2 cup

chef's tip

Chef’s Tip: Pair these street tacos with an OLD BAY Caesar.

Instructions

This recipe was created for Club House for Chefs by: Eric Wilson, Chef at Murrieta’s Bar & Grill in George Town.

For the Pulled Pork: In a braising pan, brown the pork shoulder. Once browned add the diced onions, minced garlic and spices. Let the pork shoulder sweat. Next, add the chicken stock, orange juice, beer, and apple cider vinegar. Cover and set into oven at 150 degrees Celsius for 4 hours. Pull meat apart.

For the Pickled Onions: Bring Apple cider vinegar, water and sugar to a boil. Add sliced red onion and cool. Let sit for one hour.

For the Ancho Chili Mayo: In a small bowl, combine mayo and Club House Ancho Chili Pepper, Ground.

For Serving: Grill 8 tortilla shells add pulled pork. Finish with Ancho chili mayo, cilantro leaves, pickled red onion, feta and a squeeze of lime.

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