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