Bricklayer Tacos
Bricklayer Tacos are not just any ordinary tacos; they are a robust and savory Mexican dish that promises to deliver a burst of flavors with every...
2 min read
There are countless versions, but my take is based on the ones I ate growing up in Mexico City. I braise them with fresh orange juice for a little tang and sweetened condensed milk, which helps the meat really caramelize. If you dare, chase them with bites of pickled jalapeño the chilanga way, like I eat them!
6-8
Servings
2 Products
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Lunch
Item
Ingredients
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1/2 | white onion, coarsely chopped |
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6 | garlic cloves |
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1 | teaspoon dried marjoram |
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1 | teaspoon dried thyme |
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1 | teaspoon freshly ground black pepper |
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3 | teaspoons kosher or sea salt, divided, or to taste |
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1 & 1/2 | cups water |
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4- 5 | pounds boneless pork shoulder or butt, cut into 2” chunks, fat left on |
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2 | bay leaves |
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1 | cup freshly squeezed orange juice |
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2 | tablespoons brine from La Costeña pickled jalapeños |
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2 | tablespoons sweetened condensed milk |
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1 | pack warm corn tortillas |
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1 | La Costeña whole pickled jalapeños |
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1 | chopped white onion, for garnish |
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1 | chopped cilantro, for garnish |
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1 | La Costeña Salsa Verde |
An incredibly popular culinary sensation!
Authentic, flavorful, and made with the finest ingredients, La Costeña's Jalapeńos is a must-have addition to your pantry. Whether you prefer Whole, Sliced or Nacho La Costeña offers a variety of jalapeño options to suit every taste bud. Each jar is filled with the vibrant flavors of Mexico.
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Pati jinich
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.
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