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Original margarita & Tacos "al pastor" pairing

Created by chef Alexis Delassaux

To be paired with the Original Margarita

Created by chef Alexis Delassaux

To be paired with the Original Margarita

Original margarita food pairing Alexis Delassaux

INGREDIENTS

  • for 2 people
  • 20 min preparation / 1 hour marinade
  • 100g pork shoulder
  • 2 corn tortillas
  • Marinade for the meat :
  • 50g achiote paste
  • 250ml pineapple juice
  • 25g fresh pineapple
  • 25g red onions
  • 3 garlic cloves
  • 100ml white vinegar
  • 5g cumin
  • 5g white pepper
  • 5g dried oregano
  • 5g coriander seeds
  • 4g salt
  • Salsa verde :
  • 100g tomatillo
  • 1 avocado
  • ½ bunch coriander
  • 3 garlic cloves
  • ½ red onion
  • 2 green jalapeños
  • 5g cumin
  • 5g pepper
  • 3g salt
  • Pico de gallo :
  • 3 tomatoes
  • 1 red onion
  • 1 red chili
  • ½ bunch coriander
  • Garnish :
  • 50g pineapple
  • 6 coriander leaves
  • ¼ lime

INSTRUCTIONS

  • Step 1

    For the marinade, put all the ingredients into a food processor and blend until smooth.

  • Step 2

    Slice the meat into 100g steaks, cover the meat with the marinade and chill for 24 hours.

  • Step 3

    For the salsa, caramelize the chopped onions, garlic and jalapeño peppers in a pan without oil. Toast the spices, and then blend together in a food processor.

  • Step 4

    For the pico de gallo, finely chop all the ingredients.

  • Step 5

    Finely dice the fresh pineapple.

  • Step 6

    Remove the fresh coriander leaves from the stalks.

  • Step 7

    Cook the meat in a pan/the oven/ on a barbecue and cut into thin slices.

  • Step 8

    Warm the tortillas in a pan, then add the meat, followed by the salsa and pico de gallo, and garnish with some diced pineapple and coriander leaves.

  • Step 9

    Cut the lime into 4 and squeeze fresh juice over before serving.

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