In a large skillet, heat the oil. Add the onion, garlic, cumin and coriander. Cook over moderately high heat until the onion is softened. Add the stock, crushed tomatoes, tomato paste, oregano and bay leaves; bring to a boil. Add the chicken, cover partially and simmer until cooked, 35-40 minutes or until done.
When chicken is done, remove from the sauce and shred the meat. Return the meat to the sauce and simmer for 10 minutes. Discard the bay leaves and oregano sprig. Stir in vinegar and season with salt and pepper.
Heat the tortillas on a flat grill or in a hot pan. Fill the tortillas with the chicken mixture and a little sauce. Top with onions, avocados, cheese, cilantro and serve with a lime wedge.
1 cup garlic hoisin or regular hoisin with 4 diced cloves of garlic 2 large shallots, sliced
2 large carrots sliced
¼ cup red wine vinegar
¼ cup rice vinegar
4 tsp. granulated sugar
1 cup mayonnaise
¼ cup Sriracha or to taste
12-16 oz cotija cheese, crumbled
2 bulbs garlic, peeled and pan roasted
Prep the pork belly The belly needs to be in boneless skinless strips that are about 1.5 inches wide, and 5 inches long. Depending on how you buy your pork belly, it might be in a large slab, or strips with bones and skin. Step one is to get it into the strips. Afterward you can easily remove the skin by making a slit at one end, then running your knife along the skin and holding the belly secure as you move the knife away from where your hand is.
Line up your pork belly strips in a baking dish and pour your sauce over them. Let cook at 275°F for about 5 hours until just blackened on the outside and very tender.
While the belly is cooking, mix mayonnaise and sriracha together and set aside. Place carrots and shallots in two separate bowls. Add two teaspoons sugar to each bowl. Add rice vinegar to carrot mixture and red wine vinegar to the shallots. Let sit for at least 20 minutes in the refrigerator
Allow the belly to cool for about 15 to 20 minutes. Remove from the pan and cut into cubes. 4. Heat the tortillas in a dry hot frying pan for about 15 seconds a side.
Make your taco by filling a tortilla with a few pork cubes, pickled shallots and carrots, drizzle a little bit of sriracha mayo on top, top with crumble cotija cheese and enjoy!
1 tsp freshly ground black pepper, plus more to taste
1 tsp ground cumin
½ cup canola oil
18 corn tortillas
Thinly sliced green cabbage
Crumbled cotija cheese, for serving
Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and ⅔ cup water in a blender until smooth; set salsa aside.
Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl.
Add minced garlic, butter, salt, pepper, and cumin. Mash until smooth. Set potato mixture aside.
Heat oil in a 12" skillet over medium high heat. Spread 1 heaping Tbsp potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.