Tacos de Panza

February 22, 2013 by Kenmore

Chef Justin Large of Big Star Bar shares a recipe for tacos de panza!


preparation time
0 mins

cook time




30 ounces Brown Sugar

30 ounces Salt

10 Cloves garlic chopped

1 pint beer

10 allspice berries

1 Bay Leaf

7 Chile de Arbol

1 tablespoons Coriander

0.25 cup chile paste for panza

5 Guajillo Chiles

3 Ancho Chiles

2 Pasilla Chiles

0.5 cup water

3 Guajillo Chiles

60 Roma Tomatoes charred on the grill

8 Med. Onion diced



Mix ingredients well, until salt and sugar are dissolved. Brine Panza for 24 hours

Pork Belly

Score and render pork belly over low heat until well browned. Remove bellies, saute carrot, onion, and garlic until golden. Add chile paste and cook for approximately 5 minutes. Deglaze carrot/onion/garlic mix with white wine, cook for 2 minutes. Remove from heat. Arrange bellies in braiser, add carrot mixture and remaining ingredients. Add pork stock to 2/3. Bring to a simmer, adjust seasoning of liquid, cover with foil and braise in a 350 degree oven for approximately 3 hours. Once done, allow belly to cool in the braising liquid. Portion belly as needed

Chile Paste for Panza

Stem, seed, and tear all chiles into pieces. Briefly toast chiles in broiler until evenly toasted. Soak chiles in boiling water for 30 minutes. Blend chiles and C water until smooth.

Roasted Tomato and Guajillo Sauce

Stem, seed, and tear into pieces. Briefly broil the chile pieces until well toasted. Soak the guajillo pieces in boiling water for 15-20 minutes. Combine, chiles, tomatoes, onion, garlic, and water in blender and blend until smooth. Pass sauce through bowl sieve. Fry sauce in lard for 10 minutes until flavors develop and sauce thickens. Finish sauce with pork stock, vinegar, and sugar. Salt to taste.


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