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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.
An interesting technique for your tortilla that becomes crispy, don't hesitate to use it as a support for canapés.
Ingredients
Recipe for 12 tapasPork
Pico de gallo
Salad and garnish
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.
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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.
An interesting technique for your tortilla that becomes crispy, don't hesitate to use it as a support for canapés.
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95 $ / pers.
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- Gimlet A&S
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- Mini chicken burger with Old Cheddar, shallots, smoked paprika mayonnaise |
- Shrimp poke, mango salsa, Mojo verde sauce, fried onion |
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A free glass of wine or bubbly!
- Churros, sucre cannelle et crème de chocolat noir |
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Cocktail and tapas workshops!
- Gimlet A&S
- Vegetable tartare, feta cheese and basil, spicy pepper coulis |
- Mini chicken burger with Old Cheddar, shallots, smoked paprika mayonnaise |
- Shrimp poke, mango salsa, Mojo verde sauce, fried onion |
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