Recipes
Date posted: 07/09/2023
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.