Mr. White’s Taco

Alright. Let's not overcomplicate this. You start with pork steak. Not ground pork, not some mystery filling. Actual sliced barbecue pork steak. That's a professional move right there. And the Tajín? That's smart. Little citrus, little chile. Gives the meat some personality without making a big speech about it. Yeah. The cotija's salty. The sweet corn and jalapeño salsa brings sweetness and heat. Everything's pulling its weight. Now, Brussels sprout slaw…that's the kind of thing I usually hear and think somebody's trying too hard. But it works. Got crunch. Keeps the taco from getting heavy. And this adobo-seasoned corn tortilla? That's what holds the whole operation together. Nobody notices it when it's doing its job, but without it, everything falls apart. You know what's good about this taco? Nobody's trying to be the star. The pork's the lead, sure, but everybody else knows their role. It's balanced. It's got heat, smoke, sweetness, crunch. No nonsense. If this taco was on the job with us, I'd trust it.

Ingredients

for 6 tacos

1 1/2 lbs pork butt
1 tbs Tajin
1 tsp lkosher salt
6 - 8 brussels sprouts
1 tbs mayonnaise
1/2 tsp sugar
1/2 tsp celery salt
1 oz lemon juice
2 ears corn
1 tbs olive oil
2 jalapenos
1/2 red onion
1 clove garlic
2 cups grated cotjita cheese
6 corn tortillas
1 tbs vegetable oil
1 tsp Drax’s Paborito ang Adobo Salt
1 cup cilantro leaves
1 lime

Directions

Season the slice of pork butt with the kosher salt and Tajin. Barbecue the pork steak over charcoal at 300 degrees F for 90 minutes or until the steak registers 190 degrees F.
Microwave the ears of corn in their husks for 3 minutes on high. Remove the ears from the husks and slice the kernels off the cob. Dice the jalapeno and red onion. In a small fry pan heat the olive oil over medium high heat. Add the jalapeno, red onion, and corn to the pan. Add the clove of garlic pressed through a garlic press. Season with salt and pepper and saute for 3-5 minutes or until the onions become translucent. Remove from heat.
Slice the brussels sprouts thinly on a mandolin into a small bowl. Add the lemon juice, mayonnaise, celery salt, and sugar and mix together to coat the sprouts.
Heat a griddle or large fry pan over medium heat. Brush the outside of the tortillas with the vegetable oil and season with Drax’s Paborito ang Adobo Salt. Divide the cotjita cheese between the tortilla on the inside of the taco. Slice the pork steak thin and divide between the tacos on top of the cheese. Divide the corn salsa between the tacos as well and fold the tortillas in half to make the taco. Griddle the tacos 6-7 minutes perside until the shells start to become golden brown. Remove from griddle or pan, open the tacos and divide the brussels sprout slaw between the tacos and top with cilantro leaves. Close the tacos and slice the lime into wedges.
Serve with lime wedges.