how2heroes » Filipino Adobo Tacos

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Makes 8 Servings

Ingredients

For the Adobo (can be made with chicken or pork)

3 lbs pork butt or top round, cut into cubes
4 bay leaves
2 cloves garlic, sliced thin
1 tsp pepper
2 cups vinegar
1 cup soy sauce
1 medium onion, sliced thin

Atcharang Papaya (Pickled Papaya) - Recipe yields 12 cups

Ingredients for Step 1

3 lbs green papaya, grated
pinch of salt
1 cup vinegar
1 cup water

For Step 2

1 cup vinegar
1 cup water
pinch of salt
¾ cup sugar
4 oz carrots, julienne
4 oz jalapenos, chopped
2 cloves garlic, sliced thin
1 oz fresh ginger, julienne

Garnishes

salsa verde
lime wedges

How-to

Make the Atcharang Papaya (Pickled Papaya)

Step 1

Add 1 cup vinegar, 1 cup water and a pinch of salt to grated papaya. Mix well
A handful at a time, squeeze juice out of the papaya. Set papaya aside

Step 2 - Blanch the Condiments

In a heavy pot, heat 1 cup of water, 1 cup of vinegar, a pinch of salt and ¾ cup sugar
Add carrots, jalapenos, ginger and garlic and bring to a boil, then remove from heat
Pour over papaya. Allow to soak for several hours or overnight in the refrigerator
After allowing to soak, for the second time squeeze juice out of the papaya by using a cheese cloth. Set aside

Step 3

Bring vinegar and sugar to a boil. Add green beans and carrots
Bring to a quick boil. Remove from fire

Step 4

Add to mixture. Mix, then add grated papaya. Mix well. Allow to cool. Place in preserving jars
Refrigerate several hours or overnight to cure before using

Make the Pork Adobo

Combine ingredients. Marinate several hours or overnight
Place in heavy pan or wok, add onions, bring to a boil, reduce heat and simmer for approximately 45 minutes or until pork is tender
For the sauce, after the cooking process, reduce sauce until thickened

Assemble the Taco

Have ready warmed corn tortillas
Remove the bay leaves from the marinated pork
Cut pork into small pieces and add to tortilla
Top with atcharang papaya and salsa verde
Garnish with lime wedges

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Erwin Ramos

Erwin Ramos, chef/co-owner of Ole Mexican Grill, has a passion for cooking and creating new dishes. He manages the menu at his restaurant, updating it every four months and adding at least one new creation. Ramos, originally from the Philippines, is not a stranger to the hospitality industry – he and his family own three restaurants (Golden Pot, Roadside Cafe, and El Camino Royal) as well as the Ramos Hotel in the Philippines. Having grown up in the hospitality industry and restaurant business, he learned all he needed to know to open up his own venture at a young age. Ramos is now focused on his popular restaurant, which has been awarded the coveted “Best of Boston” three years out of five, and his family.