Ingredients
- 12 each 10" Heat Pressed Flour Tortilla (10420)
- 3 3/4 lb. Pork Shoulder Steaks
- 2 cup Adobo Sauce, prepared
- 1 1/2 cup Salsa Roja see related recipe
- 3/4 lb. Pineapple, grilled, sliced
- 3/4 cup Onion, minced
- 3/4 cup Cilantro, minced
- 1 lb. Avocado, sliced plus 2oz
- 3/4 lb. Poblano, roasted, sliced
- 1 oz. Lime Juice
Directions
- Marinate the pork shoulder steaks in the adobo sauce overnight. The next day, grill the steaks to medium doneness and slice on a bias. Reserve hot for service.
- To assemble one burrito, in a tortilla, place 4 oz. of sliced pork shoulder and top with 1 oz. of salsa, 1 oz. of grilled pineapple, 1 tbsp. of onion, 1 tbsp. of cilantro, 1 ½ oz. of avocado, 1 oz. of roasted poblano, and ½ tsp. of lime juice. Roll burrito-style and slice on a bias to serve.
Ingredients- 1 1/2 Tbsp. Mexican Oregano
- 1/4 tsp. Cumin Seed
- 1/4 tsp. Coriander Seed
- 9 each Roma Tomatoes, skinned
- 6 oz. Guajillo Pepper, stemmed, seeded, hydrated in hot water
- 1 1/2 oz. Chipotle, canned, rinsed
- 1/4 cup Cilantro Leaves
- 1 Tbsp. Lemon Juice
- 1 1/2 Tbsp. Sugar
- 1 1/2 Tbsp. Apple Cider Vinegar
- 1 1/2 Tbsp. Garlic, minced
- Salt, as needed
Directions
- In a pan on medium high heat, toast the Mexican oregano, cumin seed, and coriander seed until fragrant. Transfer to spice grinder and finely grind.
- Add all ingredients except salt to blender and pulse until uniform.
- Season salsa with salt to taste and hold cold for service.
