Crispy Pork Belly Tacos with Pico de Gallo
Chef Enrique Olvera stuffs tacos with crispy pork belly, confited in fat, and serves them with a tangy salsa spiked with Mexican beer. Slideshow: More Taco Recipes
The braised pork belly can be refrigerated overnight; return to room temperature before frying. The pico de gallo can be refrigerated for 6 hours.
Morita chiles are small, dried smoked chiles; they’re a little spicier than chipotles.
Nothing will ever go as well with tacos as an ice-cold Mexican lager.