Porchetta Tacos With Broccoli Rabe Pickled Onions And Chipotle Mayo Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.Season the porchetta with salt, pepper, and your favorite herbs and spices.
• STEP 3.Place the porchetta in a roasting pan and roast for about 3 hours, or until the internal temperature reaches 145°F (63°C).
• STEP 4.Remove the porchetta from the oven and let it rest for 15 minutes before slicing.
• STEP 5.While the porchetta is resting, prepare the pickled onions by combining sliced red onions, vinegar, sugar, and salt in a bowl. Let them sit for at least 30 minutes.
• STEP 6.In a skillet, heat olive oil over medium heat and sauté the broccoli rabe until tender, about 5 minutes.
• STEP 7.To make the chipotle mayo, combine mayonnaise, chipotle peppers in adobo sauce, lime juice, and salt in a blender or food processor. Blend until smooth.
• STEP 8.Warm the tortillas in a dry skillet or on a grill.
• STEP 9.To assemble the tacos, spread a spoonful of chipotle mayo on each tortilla. Top with slices of porchetta, sautéed broccoli rabe, and pickled onions.
• STEP 10.Serve the porchetta tacos immediately and enjoy!

Cooking Tips

• You can ask your butcher to prepare the porchetta for you, or you can make it yourself by rolling a boneless pork roast with herbs and spices.
• Feel free to customize the toppings to your liking. You can add avocado, cilantro, or your favorite hot sauce.
• Leftover porchetta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave before using it in other dishes.

Storage and Serving

• Store any leftover pickled onions in the refrigerator for up to 1 week.
• Serve the porchetta tacos with a side of Mexican rice and black beans for a complete meal.
• These tacos are great for parties. Set up a taco bar with different toppings and let your guests build their own tacos.