In honor of this week’s episode of The Taste, we asked guest mentor and judge Chef Javier Plascencia to share the recipe he taught in last night’s master class.
Total time: 5H
CORN MASA CREPES
24 oz corn masa
700 ml water
kosher salt , to taste
butter , for coating the pan
SLOW-ROAST PORK BUTT
pork shoulder butt (about 4 lb)
3/4 cup brown sugar
1 tbsp fresh ground black pepper
1 tbsp fresh ground coriander seeds
1 tbsp fennel seeds
2 star anise
1 1/4 cups apple juice
salt , to taste
Sambal sauce (recipe follows)
Habanero sacue (recipe follows)
FOR THE CREPES
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.
FOR THE SLOW ROASTED PORK BUTT
Place the roast in a greased casserole dish with a lid, sprinkle it on all sides with the black pepper, coriander, fennel, star anise, and salt. Let sit at room temperature for 1 hour.
Using hands press the brown sugar well into the meat on all sides making certain to adhere the sugar to the meat. Pour the apple juice into the bottom of the casserole. Cover tightly.
Preheat oven to 425 degrees.
Place the roast in the oven and 15 minutes later reduce the temperature to 200 degrees F.
Roast for about 4.5 hours. Slice the meat as desired
fill the crepes with the pork as a taco.
5 fresh habaneros
1/2 med. Red onion
1 garlic clove
½ bunch of fresh cilantro
First, devein and seed habaneros.
In a blender, add 1 habanero, seeded, with the garlic clove, salt to taste and a splash of water to help puree.
Cut vegetables (habanero/red onion/tomatillo) into petit brunoise.
Finely chop cilantro.
Combine all ingredients
1 large container of Sambal Oelek sauce
50 gr. Of dried Chile de Arbol
1 Dried Guajillo chile
2 oz. White Vinegar
In a saucepan, barely cover dried chiles with water and the white vinegar. Boil the chiles in the water/vinegar mixture until soft. Blend the chiles with the cooking liquid, add sambal.