Preview

Mini tacos bowl ; al pastor pork, pico de gallo, sour cream and tortilla chips |

Salted

A delicious meal bowl with rare beef flank steak, homemade salsa, sour cream and tostada.

Note

An interesting technique for your tortilla that becomes crispy, don't hesitate to use it as a support for canapés.

Ingredients

Recipe for 12 tapas

Pork

600 Gr

Filet mignon of pork

2 Tbsp

Chipotle pepper sauce

2 Tbsp

Pineapple juice

1 Small

Onion

1 Tsp

Achiote paste

Pico de gallo

0.50 Unit(s)

Jalapeno pepper

30 Ml

Olive oil

100 Gr

Red onion

1 Unit(s)

Lime juice

3 Gr

Sugar

15 Gr

Tomato paste

4 Sprig(s)

Fresh cilantro

300 Gr

Italian tomatoes

0.25 Unit(s)

Pineapple

Salad and garnish

1 Unit(s)

Romaine salad

4 Unit(s)

Tortilla

125 Ml

Sour cream

Preparation time: 30 min

Preheat your deep fryer at 375 °F

For the preparations

Core and chop the jalapeno pepper.

Peel and dice the red onion and pineapple.

Wash and chop the salad.

Squeeze the lime juice for the salsa.

Slice the onion.

Prune (plunge into boiling water for 10 seconds to remove skin), seed and dice the Italian tomatoes.

Cut the tortillas into wedges, then plunge them into the deep fryer (ideally without browning). Then let them drain well, which is now called Tostada.
Pico de gallo

Mix all the salsa ingredients and check the seasoning.
Pork

Season your meat strips with salt and mix with the chilli, achiote paste and pineapple juice.

In a hot frying pan with oil, sear the meat, allowing it to loosen on its own before turning, and cook, stirring, until cooked through. Let cool before serving.
On the plate

Start by dividing the lettuce at the bottom of your bowls, then arrange the meat.

Top the salad with a dollop of sour cream, a little Pico de gallo and your tortilla chips.