Tuesday, 25 October 2016

Mexican Pig Cheeks

I love love love pig's cheeks, they are just so meltingly tender and they make wonderful nachos. I put a layer of fried sliced onion and pepper with fajita seasoning under the shredded pig's cheeks to add some veggies. If you have the time these are truly worth making. Yum!

Mexican Pig Cheek Nachos
(Serves 4)

1 tbsp oil
8 pigs cheeks
150g chorizo, chopped
1 tsp smoked paprika
1 tsp ground cumin
100ml apple juice
enough chicken stock to cover the pig cheeks
1 cinnamon stick
50g cheddar grated
sour ceam

Heat the oil in a casserole dish. Fry the pig cheeks and chorizo until the pigs cheeks are browned all over. Add the paprika and cumin and cook for a min or two.

Add the apple juice and deglaze the pan. Add the stock until it just covers the pig cheeks and add the cinnamon stick. Cover and cook on a low heat for 1 1/2 hours. Turn up the heat the high and remove the lid, cook for another 20-30 mins until the sauce has reduced. Shred the meat in the sauce.

Preheat the grill.

Put the tortilla chips into an ovenproof dish, top with the shredded pigs cheeks. Sprinkle over the grated cheddar and put under the grill until the cheese has melted. Top with sour cream and guacamole and serve.

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