Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 450°F (230°C) and prepare the pork belly by scoring the skin of 1.5 pounds of pork belly, then generously rubbing it with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of smoked paprika, 1 teaspoon of cumin powder, 1/2 teaspoon of Mexican oregano, 1/4 cup of fresh orange juice, and 1 tablespoon of apple cider vinegar, ensuring the marinade is massaged into the scored skin and flesh.

2. 2

   Place the marinated pork belly skin-side up on a rack in a roasting pan and roast in the preheated oven for 30 minutes to crisp the skin, then reduce the heat to 375°F (190°C) and continue roasting for 1 hour until the internal temperature reaches 185°F (85°C) and the skin is deeply golden and crackling.

3. 3

   While the pork belly roasts, prepare the ground beef and potato mixture by dicing 1.5 pounds of Yukon Gold potatoes into 1/2-inch cubes, chopping 2 medium poblano peppers, 1 large red onion, and mincing 4 cloves of garlic, then combine these with 1 pound of ground beef, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of olive oil, the remaining 1 tablespoon of apple cider vinegar, 1/2 cup of fresh orange juice, 1 tablespoon of smoked paprika, 1 teaspoon of cumin powder, and 1/2 teaspoon of Mexican oregano in a large bowl.

4. 4

   Spread the seasoned ground beef, potato, and vegetable mixture onto a large baking sheet, ensuring an even layer, and roast in the same 375°F (190°C) oven (or once the pork belly is removed, depending on oven size) for 45-50 minutes, stirring halfway through, until the potatoes are tender and lightly charred, and the ground beef is cooked through with crispy edges.

5. 5

   Once cooked, remove the crispy pork belly from the oven and let it rest for 10 minutes before dicing it into 1/2-inch cubes, and also remove the baking sheet with the ground beef and potato mixture from the oven.

6. 6

   Serve the crispy pork belly chicharrones and the robust ground beef and potato 'papas rojas' mixture immediately, garnished with 1/4 cup of chopped fresh cilantro, alongside 12 warm corn tortillas for a truly

7. 7

   tandoor-inspired

8. 8

   Mexican feast.