Ingredients:

 

TACOS

1 pound of pork shoulder or roast, cubed ½” x ½”

½ cup of Chef Merito Adobo para Carne Al Pastor

1 lime, juiced

12 tortillas

2 tablespoons of canola oil

 

PICKLED ONIONS

½ red onion, sliced in half moons 1/8” thick

¼ cup of lime juice

salt & pepper

 

AVOCADO CREMA

1 avocado

¼ cup Mexican sour cream or regular sour cream

½ teaspoon lime juice

salt and pepper

 

GARNISH

2 Squash Blossoms or 12 edible marigolds, stem removed and petals separated 

2 Radishes, sliced 1/16” thick

2 Limes, quartered into wedges

Microgreens or Micro Cilantro

Makes 12 tacos

 

            1  In a large bowl place cubed pork and add Chef Merito Adobo para Carne Al Pastor marinade and juice of one lime. Mix until well incorporated ensuring to massage marinade into meat. Cover with plastic wrap and allow to rest in refrigerator while preparing the rest of your ingredients.

            2  In a separate non-metallic bowl place julienned onions, lime juice and sprinkle with a pinch of salt and pepper. Mix and taste lime juice and adjust salt and pepper to taste. Cover with plastic wrap and place in refrigerator to pickle. 

            3  In a blender place the flesh of the avocado, cream or sour cream, lime juice and a pinch of salt to taste and blend until smooth. If avocado is having trouble blending add more lime juice until fully blended and smooth. Remove from blender and adjust seasoning as needed. Place in a bowl or a condiment bottle for easy application.

            4  Preheat a large skillet or pan on medium-high heat and a griddle or comal to warm tortillas on.

            5  Once skillet is smoking hot add oil to pan and swirl to coat bottom of pan. Add marinated pork to pan immediately and cook on all sides for about 10-15 minutes or until completely cooked through and semi crispy on the outside.

            6Warm tortillas on skillet and place into either a kitchen towel or tortilla warmer to keep warm. Repeat with all tortillas until all are warm.

 

To plate, place desired tortillas on your plate. Serve warm Adobada pork meat on tortilla and garnish with a big pinch of microgreens, add a couple of Avocado Crema kisses, add squash blossom petals, sliced radishes and serve with a lime wedge on the side. Provecho Familia. – Chef Claudia 

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