Mucho Mexicano’s Mother of All Tacos Recipe

If you’re after a mexican feast, Mucho’s ‘Mother of All Tacos’ will not disappoint! Featuring crispy pork belly, al pastor with tortillas, salsa fresca, guacamole and sour cream, this is one taco with all the trimmings! Ole Group Executive Chef Neven Vanderzee has been kind enough to share the recipe with us…

1kg pork belly
150g rock salt
1 tablespoon Fennel seeds
1 tablespoon Pepper corns

Pineapple Salsa
1 Pineapple
1/2cup brown sugar
1 red chilli
1/2 bunch corriander
1 shallot

2 Avocado
1 red onion
1/2 bunch corriander
1 Lime
Olive oil
1 clove garlic

300ml sour cream
1 cabbage
Homemade Salsa
Corn or Flour Tortillas
1. Rub rock salt, fennel seeds, and peppercorns over pork belly and leave for 6 hours.
2. Rinse off salt and place on a oven tray with onion slices underneath and 2 cups of water.
3. Rub skin with more salt.
4. Cook at 190c for 1hour 45mins. Turn up to 210c and cook for a further 15-20 mins, until crackling is hard.
5. Take the skin off the Pineapple and rub with brown sugar.
6. Grill or roast the pineapple on a medium heat. Until soft and coloured. Cool
7. Grill the chilli until slightly blackened
8. Dice the shallot and corriander and pineapple
9. Mix together and add a little salt and sugar to taste
10. Dice the avocado and red onion. Mince the garlic.
11. Mix the avocado, lime juice, garlic, onion, and corriander
12. Mix all together and season

To Serve: 
Cut pork belly and dress with salsa.
Warm the tortillas and serve with sour cream, tomato salsa and thinly sliced cabbage.
Hot tip: You’re going to need a lot of napkins for this one!

Cuisine: Mexican

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