Another celebration that's in the air is Cinco de Mayo. In Los Angeles, where the largest street fair is held to celebrate Mexico's victory over France in 1862, people will still celebrate the festival in their own special way.
Here at mi casa, we have my own version of a Mexican favorite. I have combined the taco with our ubiquitous Filipino adobo. Here in the spirit of Cinco de Mayo, I'd like to share with you ... Bravo Taco Adobo.
Bravo Taco Adobo
I knew I was going to make my Bravo Taco Adobo for an easy to prepare lunch for the weekend, so I went ahead and cooked a big batch of pork adobo ahead of time. So let's begin:
2-3 lbs. pork (cubed)
3/4 c vinegar
1/2 c soy sauce
4 cloves of garlic (minced)
3 bay leaves (crushed)
In a saucepan, combine all the wet ingredients and crushed garlic together. Let it simmer. Add black pepper and crushed bay leaves. Allow the ingredients to fuse together for a few more minutes, then you are ready to add the cubes of pork. Cook for about 30 minutes or until the sauce is totally reduced. You could stop here for the adobo dish. But for this particular taco, I wanted the meat to be rendered. When you hear the pan sizzle due to the grease rendered from the pork, put your fire on low. Let it sizzle a little more until it is brown and stir again to cook all sides.
Plantain: Slice plantain and fry each side. Let it brown on the surface. If you want it crunchy, fry further but I wanted mine to be crunchy on the outside but still soft on the inside.
Crumbled Boursin Cheese
Green Onion leeks
Heat the tortillas on an open fire on the stove. Make sure to use tongs.
On a flat surface, lay the hot tortilla. Add the cubed adobo. Layer it with fried plantain, cheese, green onions and top it with scrambled egg.
Optional: You may want to add white rice and tomatoes. My son loved it when he did.