Ingredients
- Blanco Niño authentic soft corn tortillas (10cm; frozen) 10 tortillas
- Casa de Mare white wine vinegar 75ml
- Chef William garlic granules 10g
- Everyday Favourites cumin powder 10g
- Everyday Favourites dry oregano 10g
- Santa Maria chipotle paste 50g
- Slow cooked seasoned pork belly (frozen) 500g
- Fresh avocado ready-to-eat 2 avocados
- Fresh coriander 30g
- Fresh lime (loose) 4 limes
- Fresh pineapple 1/2 a pineapple
- Red onion 50g
- Round tomatoes 100g
Method
- To make the sauce, mix together the chipotle paste, garlic granules, oregano, cumin, pineapple juice, vinegar, and a little salt and pepper. Peel and diced the pineapple and put to the side.
- To make the salsa, concasse the tomatoes leaving the skin on if you wish. Peel the red onion, brunoise each (into small cubes) and mix. Add the chopped coriander. Squeeze 2 limes and mix in just before serving. Wedge the remaining limes.
- Peel and slice or dice the avocado.
- Cut the pork belly into chunks. Deep dry to lightly crisp, and then caramelise the pineapple in a pan separately. Add the sauce and the pork chunks into the same pan and reduce.
- Heat the tortilla on a solid top. Have a water spray at hand to keep moist if needed.
- Finally, plate it up. Load the tortilla with the pork, avocado, salsa mixed with lime, and finally serve with a lime wedge.
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