Lechon Argentino al asador para unos buenos tacos Mexicanos | Locos X el Asado

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while providing a neutral flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds depth without alcohol.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Sweet paprika is more affordable and still flavorful.

suckling pig

💰Cheaper: young goat

Young goat can be a more affordable alternative with similar cooking properties.

Welcome to the episode, today we're cooking lechón al asador for tacos.

Start with the lechón, which takes the longest to cook.

Prepare an achiote oil infused with garlic and rosemary to brush on the pig.

Show the achiote oil, using only the liquid part for basting.

Brush the achiote oil on the pig to give it color and flavor.

Sprinkle salt generously on the pig, especially on the thicker parts.

Position the pig with the skin side up to help it crisp during cooking.

Secure the pig on the spit, ensuring it is tight and won't move while roasting.

Adjust the heat source closer due to windy conditions to maintain temperature.

Monitor the cooking temperature, aiming for a consistent heat throughout the pig.

Cook the pig for a minimum of 4 hours, focusing on the bone side for 70% of the time and the skin side for 30%.

Prepare a sweet chili sauce by combining 100 ml of water, 100 ml of rice vinegar, and 100 g of sugar in a pot.

Add chopped jalapeño and minced garlic to the pot.

Include roasted bell pepper for added flavor and texture.

Bring the sauce to a boil, then remove from heat and let it cool to thicken.

While the sauce cools, prepare a morcilla taco by grilling the morcilla.

Mix the grilled morcilla with blue cheese and garlic-infused butter in a bowl.

Heat a tortilla on the grill, fill it with the morcilla mixture, and grill until warmed through.

Serve the taco with fresh onion on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary