- 1 pound of pork shoulder or roast, cubed 1/2" x 1/2"
- 1/2 cup of Chef Merito Adobo para Carne Al Pastor
- 1 lime, juiced
- 12 tortillas
- 2 tablespoons of canola oil
- 1/2 red onion, sliced in half moons 1/8"
- 1/4 cup of lime juice
- Salt & pepper
- 1 avocado
- 1/4 cup Mexican sour cream or regular sour cream
- 1/2 teaspoon lime juice
- Salt & Pepper
- 2 Squash Blossoms, stem removed and petals separated
- 2 Radishes, sliced 1/16" thick
- 2 Limes, quartered wedges
- Microgreens or Micro Cilantro
1 - In a large bowl place cubed pork and add Chef Merito Adobo para Carne Al Pastor
marinade and juice of one lime. Mix until well incorporated ensuring to
massage marinade into meat. Cover with plastic wrap and allow to rest in
refrigerator while preparing the rest of your ingredients.
2 - In a separate non-metallic bowl placed julienned onions, lime juice and sprinkle
with a pinch of slat and pepper. Mix and taste lime juice and adjust salt and pepper
to taste. Cover with plastic wrap and place in refrigerator to pickle.
3 - In a blender place the flesh of the avocado, cream or sour cream, lime juice
and a pinch of salt to taste and blend until smooth. If avocado is having trouble
blending add more lime juice until fully blended and smooth. Remove from blender and
adjust seasoning as needed. Place in a bowl or a condiment bottle for easy application.
4 - Preheat a large skillet or pan on medium-high heat and a griddle or comal to warm
5 - Once skillet is smoking hot add oil to pan and swirl to coat bottom of pan.
Add marinated pork to pan immediately and cook on all sides for about 10-15 minutes
until completely cooked through and semi crispy on the outside.
6 - Warm tortillas on skillet and place into either a kitchen towel or tortilla warmer
to keep warm. Repeat with all tortillas until all are warm.
To plate, place desired tortillas on your plate. Serve warm Adobada pork meat on tortilla
and garnish with a big pinch or micro greens, add a couple of Avocado crema kisses,
add squash blossom petals, sliced radishes and serve with a lime wedge on the side.