How long can I store leftovers?

Store any leftover feijoada and pico de gallo in separate airtight containers in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, the feijoada can be made a day ahead; the flavors will only improve. Reheat gently before assembling tacos.

Can I substitute the linguiça sausage?

Yes, you can use chorizo or any smoked sausage of your choice.

Is there a vegetarian option for this dish?

You can omit the meats and add more vegetables like bell peppers and zucchini for a vegetarian version.

How can I add more heat to this dish?

Increase the amount of jalapeño in the pico de gallo or add a dash of hot sauce when serving.

Spicy Brazilian Feijoada Tacos with Orange Pico de Gallo

Name: Spicy Brazilian Feijoada Tacos with Orange Pico de Gallo
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 lb black beans; 1 lb pork shoulder; 8 oz linguiça sausage; 4 strips bacon; 1 onion; 4 cloves garlic; 2 bay leaves; 1 tsp smoked paprika; Salt and pepper; 6 cups chicken stock; 2 oranges; 2 tomatoes; 1 red onion; 1 jalapeño; 1/4 cup fresh cilantro; Juice of 1 lime; Salt; 12 corn tortillas; Lime wedges

A Latin American twist on traditional feijoada, served taco-style.

These vibrant and aromatic tacos bring together the classic Brazilian feijoada stew with a zesty orange pico de gallo, wrapped in a soft tortilla for a delightful fusion dish.

3 h
6
Intermediate

Ingredients

For the Feijoada Stew

1 lb black beans

soaked overnight and drained

1 lb pork shoulder

cut into cubes

8 oz linguiça sausage

sliced

4 strips bacon

chopped

1 onion

diced

4 cloves garlic

minced

2 bay leaves

1 tsp smoked paprika

Salt and pepper

to taste

6 cups chicken stock

For the Orange Pico de Gallo

2 oranges

peeled and diced

2 tomatoes

diced

1 red onion

finely chopped

1 jalapeño

deseeded and minced

1/4 cup fresh cilantro

chopped

Juice of 1 lime

Salt

to taste

For the Tacos

12 corn tortillas

Lime wedges

for serving

Preparation

Preparing the Feijoada Stew

Cook bacon

Heat a large pot over medium heat. Add the bacon and cook until crispy.

Brown meats

Add the pork shoulder and linguiça sausage to the pot, and brown on all sides.

Sauté aromatics

Stir in the onion and garlic, cooking until the onion is translucent.

Build the stew

Add the black beans, bay leaves, smoked paprika, salt, and pepper. Pour in the chicken stock.

Simmer

Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.

Be sure to remove excess fat from the surface of the stew if needed.

Making the Orange Pico de Gallo

Combine fruits and veggies

In a bowl, combine diced oranges, tomatoes, red onion, and jalapeño.

Add herbs and lime

Add the chopped cilantro and lime juice.

Season and rest

Season with salt, mix well, and refrigerate until serving.

Making the pico de gallo a few hours in advance allows the flavors to meld beautifully.

Cooking Process

Simmering the Stew

Ensure the stew maintains a gentle simmer to tenderize the pork shoulder and absorb the flavors.

Assembling the Tacos

Warm tortillas in a dry skillet and fill each with a generous portion of feijoada and a spoonful of orange pico de gallo.

Serving

Garnish with cilantro and serve with lime wedges.

Plating & Serving