Santo Tacos

Santo Tacos sits in a nondescript building with strip-mall vibes. It’s in an odd part of town: north of the fair park, and right off the 1000 North exit of I-15. If you’re not looking for it, you’d likely miss it, camouflaged in with the barber shop, smoke shop, and quick stop convenience store.

The interior is light and bright, and is set up quick-service style. Signs point diners to the various locations along the line to order (“tacos order here,” “nachos order here,” etc.). The staff is busy, grilling various meats and building orders. Their menu states “tortillas recien hechas” (fresh-made tortillas), and that isn’t just lip-service: one employee stays busy full-time making the masa, putting it into the tortilla press, and bagging up for service.

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Sous Vide Carnitas

As you may have seen from my Instagram stories, I continue to learn how to cook with the Anova Sous Vide cooker. I was excited to receive the cooker as a Christmas gift, because I’ve been wanting one for a while. Through precise maintenance of the exact cooking temperature, sous vide enables a cook to cook meats (and veggies) at a precisely exact temperature. So, instead of cooking a ribeye on a blazing hot 500 degree flat top or grill and overcooking the outside of the steak in order to get the center up to 135 degrees, with sous vide you just set the water temp at 135, submerge the meat, and the entire steak cooks to a perfect 135. After a few hours, take it out, quickly finish it in a hot skillet to brown the outside, and you’re all set. Perfectly cooked meat, every time.

Learning, like any cooking technique, takes a bit of trial and error. But with help from one of my favorite websites, Serious Eats, I’m finally getting the hang of it.

This weekend’s experiment: sous vide carnitas. There are few foods I enjoy more in life than a taco filled with deliciously crisp, yet tender pork carnitas. The crispy bits add a contrasting texture to the unctuous meat that inches these guys towards near perfection.

For the pork recipe, I used the Serious Eats Sous Vide carnitas recipe. For those that don’t have a sous vide, they also have an oven-roasted recipe as well. If you want any leftovers, you will want to get the full four pounds the recipe calls for. I thought that was too much, and only bought two pounds from local butcher Beltex Meats, and we ended up with hardly any leftovers for two of us. There’s a lot of fat that renders out, and the pork cooks down.

Some other tweaks I made to our version: I did a quick-pickle of some carrots, which added some nice bright contrast to the rich pork. We also topped ours with avocado and some peppadew peppers from Beltex (you can also find them at Harmon’s). Next time I’ll grab some cotija and maybe some crema to throw on top as well.

carnitas-2

The eternal battle of carnitas vs carne asada rages on in the fair city of Salt Lake. The crunchy pork of the carnitas is hard to beat, but I tip my hat to the more flavorful asada this round. Until next time, El Toro. Until next time.

Tacos El Toro
Corner of 800 South and State St (the cart on 800 South–not State St)