Pork Tacos with Chile Puya, Peruvian Bean Purée, and Crunchy Pineapple Radish Slaw

Instructions

1. 1

   1. Place the dried puya chiles in a bowl and cover with very hot water. Let them soak for 10 minutes. Meanwhile, season the pork loin with half of the salt, half of the black pepper, and 1/2 teaspoon of the ground cumin.

2. 2

   2. Blend the soaked chiles with 2 garlic cloves, orange juice, apple cider vinegar, dried oregano, the remaining 1/2 teaspoon ground cumin, and 30 ml (2 tbsp) of the chile soaking liquid until smooth and thick.

3. 3

   3. Heat a large skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil. Brown the pork for 5 to 7 minutes, stirring to sear it well. Add the puya chile sauce and cook 8 to 10 minutes more, until the pork is cooked through and the sauce clings to it. If checking with a thermometer, the center of the pork should reach 145°F and 63°C. Cover and reserve.

4. 4

   4. For the purée, heat a saucepan over medium heat with 15 ml (1 tbsp) vegetable oil. Sauté half of the chopped white onion and the remaining 2 garlic cloves for 2 minutes. Add the cooked Peruvian beans, bean broth or water, bay leaves, the rest of the salt, and the rest of the black pepper. Cook for 8 minutes, remove the bay leaves, and mash or blend until thick and smooth.

5. 5

   5. In a bowl, combine the fresh pineapple, radishes, remaining white onion, half of the fresh cilantro, lime juice, and honey. Mix well and let sit for 5 minutes so the slaw can develop flavor.

6. 6

   6. Warm the corn tortillas on a comal or skillet over medium heat for 30 to 45 seconds per side until flexible and hot. If preferred, keep them wrapped and warm them in the oven at 300°F and 150°C for 5 minutes.

7. 7

   7. Spread each tortilla with some Peruvian bean purée, add the pork in puya chile sauce, top with the pineapple-radish slaw, and finish with crumbled queso fresco and the remaining fresh cilantro.

8. 8

   8. Serve immediately while the pork is hot and the slaw is still crisp.