Brazilian Feijoada Tacos with Spicy Cucumber Avocado Crema and Radish Salsa
 
Prep time
Cook time
Total time
 
The feijoada recipe is adapted from Cooking Light's Global Kitchen Cookbook. The rest is all HRx. The original feijoada recipe called for dried black beans, bacon and a ham hock. I decided to use canned black beans to cut down on the pre-slow cooker prep time. I also substituted pancetta for the bacon and ham hock for convenience.
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • Feijoada:
  • 2 cups black beans
  • 1 cup diced pancetta
  • 1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into ½-inch cubes
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 3-4 bone-in beef short ribs, trimmed (about 2 pounds)
  • 3 cups finely chopped onion (about 2 medium)
  • 1¼ cups fat-free, lower-sodium chicken broth
  • 4 garlic cloves, minced
  • 1 tablespoon white vinegar
  • Crema:
  • 1 avocado, diced
  • ½ cucumber, peeled and diced
  • 1 large jalapeno, seeds removed and chopped (throw in the seeds for extra spice)
  • ¼ cup non-fat Greek yogurt
  • ½ cup coarsely chopped cilantro
  • Juice of 1 lime
  • 1 teaspoon kosher salt
  • Salsa:
  • 1 cup chopped radishes
  • ½ medium red onion, chopped
  • 2 scallions, thinly sliced
  • 2 garlic cloves, minced.
  • 2 tablespoons freshly squeezed lime juice, or more to taste
  • Salt and freshly ground black pepper, to taste
  • Tacos
  • 16 flour or corn tortillas (we used flour but corn would work fine if you have a gluten intolerance)
  • Chopped cilantro for garnish (optional)
Instructions
  1. Feijoada:
  2. Cook pancetta in a large skillet over medium heat until crisp. Transfer to a slow cooker.
  3. Sprinkle pork evenly with ⅛ teaspoon salt and ¼ teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, turning to brown on all sides. Transfer pork to the slow cooker.
  4. Sprinkle ribs evenly with ⅛ teaspoon salt and remaining ¼ teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add remaining ½ teaspoon salt, onion, chicken broth and garlic to slow cooker, stirring to combine. Cover and cook on LOW 8-10 hours or until meat is tender. You can also cook on HIGH for 4-6 hours but the meat may not be quite as tender.
  5. Remove ribs from slow cooker; let stand 15 minutes. Remove meat from bones; shred meat with 2 forks. Discard bones. Return beef to slow cooker along with the black beans and vinegar. Cook for another 15 minutes.
  6. Crema:
  7. Place all of the ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth, scraping down the sides of the bowl with a spatula as needed.
  8. Transfer the crema to a small bowl. If not using immediately, press a sheet of plastic wrap onto the surface and refrigerate for up to 2 hours.
  9. Salsa:
  10. Put all the ingredients in a medium bowl and mix thoroughly. Taste and adjust the seasonings, adding more lime juice or salt as needed. Serve immediately or cover and refrigerate for up to a day.
  11. Tacos:
  12. Heat the tortillas in the microwave for 30 seconds or until they are warm. Add ½ cup feijoada to each tortilla. Top with crema and salsa. Garnish with cilantro, if desired.
  13. SERVING SIZE = 2 tacos per person
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/brazilian-feijoada-tacos-spicy-cucumber-avocado-crema-radish-salsa/