Ingredients
- 12 Each 10" Heat Pressed Flour Tortillas (10420)
- 3 3/4 Lbs. Pork shoulder steaks
- 2 cup Adobo sauce, prepared
- 1 1/2 cup Salsa Roja, see related recipe
- 3/4 Lbs. Pineapple, grilled, sliced
- 3/4 cup Onion, minced
- 3/4 cup Cilantro, minced
- 1 Lbs. Avocado, sliced plus 2oz.
- 3/4 Lbs. 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
- 1 1/2 Tbsp. Sugar
- 9 Each Roma Tomatoes, skinned
- 1 1/2 Tbsp. Apple Cider Vinegar
- 6 Oz. Guajillo Peppers, stemmed, seeded, hydrated in hot water
- 1 Tbsp. Lemon Juice
- 1 1/2 Tbsp. Garlic, minced
- 1/4 cup Cilantro Leaves
- 1 1/2 Oz. Chipotle, canned, rinsed
- As Needed Granulated Salt
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.
