Atlas Masterclass

Tacos al pastore, pulled pork, red cabbage, green tomato sala

PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

COOK: 15MINS 

PACKAGED INGREDIENTS:

Pulled pork

Pickled cabbage

Small flour tortillas

Green tomato salsa

Oaxacan string cheese

Avocado (½ supplied)

Coriander (½ supplied)

Lime or lemon

White onion (½ supplied)

 

YOU’LL NEED‭:‬ Medium saucepan, knife, chopping board

PANTRY STAPLES‭:‬  Cooking oil (vegetable or grape seed)

ALLERGENS‭:‬ Wheat, gluten, onion, garlic, dairy

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.

Please note we have included flour tortillas instead of corn tortillas.

 

METHOD:

1. Warm the tortillas: Heat and soften the tortillas directly over a gas flame or in a frying pan. Keep warm by wrapping in a tea towel or in a low oven.

2. Reheat the pulled pork: Place the pulled pork into a small saucepan, gently reheat over medium heat.

3. Prepare the vegetables: Wash the vegetables. Thinly slice the onion, soak briefly in cold water. Slice the avocado. Chop the coriander. Slice the cheeks off the lime.

4. To serve: Divide the tortillas between serving plates. Top with the pulled pork, cheese, pickled cabbage, green tomato salsa, avocado, onion and coriander. Serve with a wedge of lemon or lime.

For downloadable pdf version, click here.