Balsamic-Miso Pork Tacos with Maitakes + Mustard Greens


We make tacos more than any other meal and never tire of them. Especially when we make our own tortillas. They are hands down the favorite meal around here, and we have found ourselves in the tradition of eating them before we leave for big trips, and when we return. They serve as a send off, welcome home and everything in between. These tacos combine a few of the tastes I’ve been noticing in recent tasty bowls of pork ramen noodles at restaurants with our favorite tried and true taco accompaniment. We ate maple-balsamic glazed pork chops the previous night and saved about 1 whole, thick pork chop for this recipe. The pork is from Cosmic Apple Gardens and is exceptionally, wonderfully tasty. The mustard greens and maitakes stand out as much as the homemade tacos and pork in this recipe, the balance is meaty, but sweet and slightly bitter from the greens. In general a damn tasty taco.

Balsamic-Miso Pork Tacos with Maitakes + Mustard Greens

1 whole cooked pork chop (or other cut of pork), cut into small pieces
1/4 white onion, chopped
1 1/2 inch piece of ginger, chopped
3 mustard green leaves, lower stems removed, chopped
1 handful maitake mushrooms, sliced
1 tbsp syrupy, thick balsamic vinegar
Butter, olive oil, coconut oil or lard (we used lard my mom rendered from pigs we raised)
1 tsp Miso paste or powder
1/2 tsp tamari
Sesame seeds
Sea salt
Masa harina
Whole milk yogurt

Method: If you are making your own tacos, mix 1 cup masa harina with 1/2-1 cup water and a bit of sea salt, cover in plastic wrap and chill for about 20-30 minutes (we don’t always let them chill quite this long and have good results). If you have a buddy, put them on tortilla press, fry, make duty. Keep the tortillas warm in the oven.

Heat a skillet to medium-high heat, add the onions and cook for a few minutes, Add the ginger, stir, and after a few moments add the mustard greens, drizzle with lemon + sea salt. Add the mushrooms. From here you get to use some of your own measurements and adjust to your liking–add a pinch of miso, balsamic, and a tiny amount of tamari. I like to add add liquid directly to the cast iron pan, so it evaporates some and caramelizes and then coats the veggies. Stir everything together, add some sesame seeds, and cook until the veggies have a nice color to them and taste done. Push the veggies to one side of the pan, and add the pork-the skillet should be quite hot. Add just a little bit more miso and balsamic on the pork (this pork should be pre-seasoned). Cook until the pork is browned and the fat is a bit crisped.

Assembly: Place the pork and veggies on the fresh tortillas, top with a spoonful of yogurt (or sour cream/creme fraiche/etc) add a sprinkling of sesame seeds and drizzle with a bit of lemon juice.

Patatas Bravas with Crispy Chive Tortillas



 My friend Cameron introduced me to the idea of huevos rancheros in this style. If you go this route, you will adjust a few steps. First, you will bend the tortillas into thirds so that they fit in the muffin tins. Then place the patatas bravas and veggies in the tortillas, crack a raw egg on the veggies, sprinkle with queso fresco and chives and broil until the eggs are done to your liking.

Patatas Bravas with Crispy Chive Tortillas
2 large russet potatoes or several small fingerlings, chopped
1 ½ cups sweet cherry tomatoes, halved
2 small shallots
2 tbsp heavy cream
2 tsp paprika
1 tsp crushed red pepper
One bunch of your favorite kale, chopped
Fresh sage
Chives, chopped
Masa harina (for homemade tortillas)
Salsa verde
Hot sauce of your liking
Sea salt & pepper
Olive oil & butter
Backyard eggs


Mix together the masa harina with the appropriate amount of hot water and sea salt, roll into a ball, cover with a wet towel and set aside to rest. You will need a tortilla press for thin corn tortillas.
Oven 425. Drizzle the chopped potatoes with some olive oil and a grind of sea salt and pepper. Add the paprika and crushed red pepper flakes, adjusting the amount to your liking. Let the potatoes roast for about 20 minutes and then add the halved cherry tomatoes and the shallots. Let everything roast together until the potatoes are quite soft and slightly crisp. Right before the potato/tomato mix is done, take it out of the oven and stir in the heavy cream. Place back into the oven until the cream is absorbed.
Meanwhile massage some olive oil, lemon juice, and sea salt into the kale, and roast until slightly crispy.
Heat another pan. Add butter/olive oil and then throw in some chopped fresh sage and chives, crack the eggs on top of the greens and fry to your desired doneness.
Add some butter/olive oil mix to a cast iron, throw in some chopped chives and sea salt and then place the homemade tortilla in the pan. Cook until crispy on both sides.
For assembly: Start with the green onion tortillas, add a scoop of the patatas bravas, and then some of the kale. Set a fried egg on top, add a few diced pieces of avocado, salsa verde and a final drizzle of hot sauce. If you chose to use the muffin tins, follow the directions under the photographs.