Iberico Secreto Tacos
Jump to Recipe
What on earth is Iberico Secreto Tacos? It sounds like a culinary treasure hunt. In fact, that’s not far off. The Iberian pig has intense, delicious, tender meat. The piece of meat used is tucked between the back and back fat, coming out fan-shaped if the butcher cuts it correctly. If not, you may not recognize it (thus the secret).
When you take Iberico out of a vacuum-sealed package, it looks somewhat like a skirt steak about ½” thick with a coarse grain. When you eat Iberico, the flavor profile is nutty, and the texture is tender.
TIP: always let the Iberico meat come to room temperature for grilling. Don’t be afraid of fatty spots; they add more flavor.
Ingredients
- 1 ½ pound Iberico pork filet
- Kosher salt
- Cuso’s Lemon Pepper BBQ Rub
- Tacos
- Aged Gruyere Cheese, shredded
- Pesto Aoili
- Goat Cheese
- Mushrooms, lightly sauteed
Instructions
- I confess this recipe is one where you eye your ingredients so they don’t over-fill your taco.
- Using your Chef’s knife, score the meat.
- Salt the Iberico meat, and dust it with Cuso’s Lemon Pepper BBQ Rub on all sides.
- Grill it until it reaches 140F (about 15-20 minutes). The crust should be brown and crispy.
- Chop the pork into bite-sized morsels.
- Warm the tacos slightly.
- Sprinkle the surface with the gruyere, pesto, goat cheese, and mushrooms. **
- Add the Iberico meat and enjoy.
** Charred pineapple and onion are a tasty addition.
PitMaster’ Memo
So what’s all the fuss over Iberico pig? It has the distinction of being among the oldest heritage breeds in the world, with distinguishing black hooves. Their daily meals consist of acorns, mushrooms, and herbs. Not a bad life, eh? This diet leads to the pork’s unique flavor.
Sides
- Corn fritters
- Fruity Guacamole with chips
- Honey cornbread
- Pickled onions
- Picco de Gallo
- Spanish rice
From the Bar
- Agua Fresca
- Dry Rose
- Lager
- Margaritas
- Mescal
- Mexican coffee
- Red Sangria
