Callo Con Belly Taco Recipe

Prepare and marinate scallops

If using sea scallops, pat dry and slice horizontally if very thick. Place scallops in a bowl. Mash the garlic confit into a paste or roughly mince the soft cloves; mix with lime juice, kosher salt, and black pepper. Add 1 tablespoon of the neutral oil and toss scallops to coat evenly. Marinate in the refrigerator for 15–20 minutes while you prepare other components. Do not marinate longer than 30 minutes to avoid 'cooking' the scallops in acid.

Sear scallops

Heat a heavy skillet (cast-iron preferred) over medium-high until very hot. Add 1 tablespoon neutral oil and swirl. Pat scallops briefly to remove excess marinade and place in the pan in a single layer with space between them. Sear 1–1.5 minutes per side until golden crust forms; scallops should remain tender inside. Remove to a plate and lightly season with a pinch of salt. Keep warm.

Simmer pork belly

Place cubed pork belly in a medium saucepan with 2 cups water and 1 teaspoon kosher salt. Bring to a gentle simmer over medium heat, then reduce to low and cook, uncovered, until most of the water has evaporated and pork fat renders, about 45–55 minutes. Shake the pan occasionally to turn pieces and help render evenly.

Crisp pork belly (chicharrón)

When water has mostly evaporated and pieces are coated in rendered fat, increase heat to medium-high. The pork will fry in its fat and crisp. Continue cooking, stirring frequently, until pieces are deeply browned and crisp, 8–12 minutes. If pan runs dry and pork is not crisping, add up to 1 tablespoon neutral oil. Transfer chicharrón to a paper towel–lined plate to drain, then break larger pieces into bite-size shards.

Toast chiles and tomatoes

Heat a dry skillet over medium heat. Toast dried árbol chiles for about 10–20 seconds per side until fragrant, being careful not to burn. In the same pan, char the roma tomatoes and quartered onion on all sides until blackened in spots (5–8 minutes). Lightly char the garlic cloves wrapped in foil or in the pan until softened (2–3 minutes).

Rehydrate chiles and blend

Place toasted chiles in a bowl and cover with 1 cup of very hot water; let soak 10 minutes until softened. Drain, reserving 2 tablespoons soaking liquid. Combine softened chiles, charred tomatoes, onion, garlic, apple cider vinegar, 1 teaspoon kosher salt, 1 teaspoon oil, and 1–2 tablespoons of reserved chile soaking liquid or fresh water in a blender. Blend until very smooth, adding water a tablespoon at a time to reach desired saucy consistency. Taste and adjust salt or vinegar as needed. Keep warm or at room temperature.

Mix pico

Combine diced tomatoes, finely diced white onion, chopped cilantro, minced jalapeño, 1 tablespoon fresh lime juice, and 1/2 teaspoon kosher salt in a bowl. Mix gently and let sit 10 minutes to meld flavors. Refrigerate briefly if making ahead.

Warm tortillas

Warm corn tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and slightly toasted. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Layout each warm tortilla. Sprinkle a tablespoon of shredded cheese onto each tortilla (about 1–2 tablespoons per taco). Place 3–4 seared scallops (depending on size) on top of the cheese, then spoon 1–2 tablespoons of crisped pork belly chicharrón over the scallops. Drizzle 1–2 teaspoons of salsa roja de árbol over the filling (adjust to taste). Finish with 1–2 tablespoons pico de gallo, a few cilantro leaves, and a light squeeze of lime. Season lightly with a pinch of salt if needed.

Serve

Serve tacos immediately while scallops and tortillas are warm. Offer extra salsa roja and lime wedges on the side. Leftover chicharrón can be stored separately and reheated briefly to crisp before serving.