Recipe: Plantain and Pork Belly Taco-crêpe with Peanut-infused Milk

This recipe was created by Javier Plascencia Chef/Owner Bracero Cocina de Raíz (San Diego, CA), Finca Altozano (Valle de Guadalupe, B.C.) and Misión 19 (Tijuana, B.C.)

Makes 8 taco-crêpes

Ingredients:
Taco-crêpes
6 oz. corn masa for tortillas
4 ¼ cups water
4 oz. eggs (approximately 2 large eggs)
1 tsp. salt

Filling
2 plantains, sliced
2 oz. ground cinnamon
2 oz. ground coriander seeds
1 oz. ground star anise
3 minced garlic cloves
2 lbs. pork belly
4 oz. cola soda
6 oz. water
2 oz. brown sugar
1 bunch finely chopped cilantro
1 bunch finely chopped green onion
2 tbsps. butter
1 tbsp. vegetable oil

Peanut-infused Milk
1 ½ cups shelled and cleaned peanuts
Pinch of salt
2 tbsps. sugar
4 ¼ cups whole milk

Directions:
Taco-crêpes:
Add corn masa, 4 ¼ cups of water, eggs and salt into a blender and blend on a medium speed for approximately 2 minutes or until all ingredients are thoroughly combined. Pour batter into a bowl and let rest for 5 minutes. Place a 6-inch nonstick skillet over medium-low and brush a bit of butter onto the skillet. Add 1 oz. of batter and make a slightly thicker version of a crêpe. Repeat until batter is finished. Set aside.

Filling:
In a small bowl, combine cinnamon, star anise, cloves and salt. Rub the pork belly with the spice mix and place on a baking dish. Pour cola soda and remaining 6 oz. of water over the pork belly. Cover with aluminum foil and place in the oven. Cook at 360°F for 4 hours or until fork tender (i.e. little or no resistance when a fork is inserted). Remove from oven and let rest to cool.

In the meantime, heat the vegetable oil in a small skillet and add the plantain slices. Sauté until browned evenly and soft when pierced with a fork. Once cooked, remove from heat. Next, slice pork belly into 1-inch slices and sear on a hot skillet. Once both the pork and plantain are ready, place into warm masa-crêpes in even portions. Garnish with chopped cilantro and green onions to taste. Top with fresh tomatillo salsa, sambal or hoisin if desired. Serve with peanut-infused milk and enjoy.

Peanut-infused Milk:
In a large saucepan, heat all the ingredients for about 10 minutes and bring to a low simmer. Remove from heat and let cool. Put in a glass container or pitcher and refrigerate for at least 8 hours (overnight is best). Strain and serve cold, adding peanuts as desired to garnish drink.