Created by chef Alexis Delassaux
To be paired with the Original Margarita
Created by chef Alexis Delassaux
To be paired with the Original Margarita
Original margarita & Tacos "al pastor" pairing
INGREDIENTS
- for 2 people
- 20 min preparation / 1 hour marinade
- 100g pork shoulder
- 2 corn tortillas
- Marinade for the meat :
- 50g achiote paste
- 250ml pineapple juice
- 25g fresh pineapple
- 25g red onions
- 3 garlic cloves
- 100ml white vinegar
- 5g cumin
- 5g white pepper
- 5g dried oregano
- 5g coriander seeds
- 4g salt
- Salsa verde :
- 100g tomatillo
- 1 avocado
- ½ bunch coriander
- 3 garlic cloves
- ½ red onion
- 2 green jalapeños
- 5g cumin
- 5g pepper
- 3g salt
- Pico de gallo :
- 3 tomatoes
- 1 red onion
- 1 red chili
- ½ bunch coriander
- Garnish :
- 50g pineapple
- 6 coriander leaves
- ¼ lime
INSTRUCTIONS
Step 1
For the marinade, put all the ingredients into a food processor and blend until smooth.
Step 2
Slice the meat into 100g steaks, cover the meat with the marinade and chill for 24 hours.
Step 3
For the salsa, caramelize the chopped onions, garlic and jalapeño peppers in a pan without oil. Toast the spices, and then blend together in a food processor.
Step 4
For the pico de gallo, finely chop all the ingredients.
Step 5
Finely dice the fresh pineapple.
Step 6
Remove the fresh coriander leaves from the stalks.
Step 7
Cook the meat in a pan/the oven/ on a barbecue and cut into thin slices.
Step 8
Warm the tortillas in a pan, then add the meat, followed by the salsa and pico de gallo, and garnish with some diced pineapple and coriander leaves.
Step 9
Cut the lime into 4 and squeeze fresh juice over before serving.
