4 scallions (spring onions)
1 tsp kosher salt
1 tbsp grapeseed oil
3 tbsp olive oil
1 garlic clove, roasted and brunoised
1 chile serrano, roasted, seeded, and brunoised
1 tbsp fresh key lime juice
1 tsp kosher salt
2 cups (80 g) purslane sprouts
1 chile serrano, seeded and brunoised
1/4 cup (40 g) brunoised white onion
3 tbsp fresh key lime juice
1 tsp chile powder
1/2 tsp kosher salt
4 tomatillos, husked, rinsed, and sliced
16 small tomatillos, roasted
12 scallion rings
20 cilantro criollo sprouts
- Fried Scallions: Trim the scallions and remove the outside layers of the scallion bulbs until they are 1/4 inch (0.7 cm) in diameter. Bring 1 cup (about 250 ml) water to a boil in a small pan and season with the salt. Blanch the scallions, drain, and dry with paper towels. Heat the oil in a skillet over medium heat and fry the scallions until crispy. Drain on paper towels and set aside.
- Garlic Mojo: Place the olive oil and garlic in a pan over medium heat until the garlic begins to brown. Remove from the heat and add the chile, lime juice, and salt. Transfer to a blender and puree.
- Salad: In a bowl, toss all the ingredients together until combined.
- Plating: Spread some of the garlic mojo in a circle over 4 plates. Divide the salad among the plates. Garnish with the raw tomatillo slices, roasted tomatillos, scallion rings, and fried scallions. Finish with the cilantro sprouts.
3¼ lb (1.5 kg) pork (leg or loin), coarsely diced
2 tablespoons lard or shortening
3 dried ancho chiles, seeded
2 dried guajillo chiles, seeded
5 cloves garlic
4 sprigs parsley
1 tablespoon dried oregano
1 tablespoon apple cider vinegar
½ tablespoon ground cumin
Freshly ground black pepper
12–20 4 1⁄3-inch (11 cm) corn or flour tortillas
- Place the meat in a large pot with enough water to cover, add a pinch of salt and bring to a boil. Reduce heat to medium-low and simmer until very soft, about 30–45 minutes.
- Let the meat cool in the pot, then thinly shred on a cutting board into a bowl. Reserve the broth.
- Melt the lard in a large skillet over low heat. Fry the shredded meat until it begins to brown.
- Bring 1 cup of the broth to a boil in a small pot. Add the chiles and boil for 10 minutes. Stir in the garlic, parsley, oregano, vinegar, and cumin.
- Add the chile mixture to the meat, cover and cook for 1 hour on low heat, making sure that the meat doesn’t stick or burn.
- If necessary, add more of the reserved broth. The meat should be cooked to the point where it easily comes apart with a fork, and the sauce should be thick. Stir it into the meat to fully incorporate.
- Serve with tortillas and accompany with the usual garnishes.
Mexican Style Shrimp Tacos
2 tablespoons corn oil
1/4 medium onion, finely chopped
2 green serrano chiles (or to taste), seeded and thinly sliced
2 medium tomatoes, peeled and finely chopped
9 oz (250 g) cocktail (or fresh) shrimp, peeled and cleaned
3 sprigs cilantro
8 4 1⁄3-inch (11 cm) corn tortillas
- Heat the oil in a skillet over medium heat. Add the onion and fry for 2 minutes (do not let it brown).
- Add the chiles and cook for a few seconds. Add the tomatoes, and cook for 3 minutes.
- Add the shrimp, then cook for 1 minute, until the shrimp are just opaque and pink.
- Add cilantro and salt to taste. Remove from heat and serve hot in the tortillas.