Slow-Cooked Pig's Head Tacos with Chorizo Jam and Smoky Salsa

Instructions

1. Brine the Pig's Head: Inject the pig's head thoroughly with a salt brine. For best flavor, do this a day before cooking and refrigerate to allow salt penetration.
2. Smoke the Pig's Head: Smoke the brined pig's head slowly at approximately 110°C (230°F) for about 2 hours. Add moisture with boiling water to maintain humidity and prevent burning, especially on the ears.
3. Prepare the Marinade: In a pan, boil water with dried pasilla, guajillo, and chile de árbol chilies plus garlic. Blend the mixture with its cooking liquid and add olive oil to make a flavorful marinade.
4. Marinate and Oven-Cook the Pig's Head: Wrap the smoked pig's head in the prepared marinade, then cover with cardboard and aluminum foil. Place on a foil base and cook in a preheated clay oven (or similar) for 3 hours at low heat, away from direct embers, to allow the meat to become tender and fall apart.
5. Make the Chorizo Jam: Remove casing from Paladini chorizo and crumble the filling. Brown the chorizo in a pan without oil until golden and some fat is rendered. Add chopped white onion, garlic, and salt, caramelize, then deglaze with brandy. Add brown sugar and cook until thickened. Finish with a splash of apple cider vinegar and cool to set the jam.
6. Prepare the Smoky Salsa: Char tomatoes, onion, garlic, and chile de árbol in the clay oven or grill until slightly blackened. Blend all ingredients with a little water to desired consistency.
7. Prepare the Avocado: Mash avocado with lime juice and salt to taste for a simple guacamole.
8. Assemble the Tacos: Pick the tender meat from the pig's head, mixing meat and fat for flavor. Warm the corn tortillas on a low grill to caramelize slightly without burning. Add meat, a spoonful of chorizo jam, avocado, a drizzle of smoky salsa, and garnish with cilantro. Serve immediately.