Tacos al Pastor

Thinly sliced pork marinated in a bright red achiote-chili sauce, cooked on a vertical spit, and served with pineapple.

Ingredients

• 500g Pork Shoulder, thinly sliced
• 2 tbsp Achiote Paste
• 1/4 cup Pineapple Juice
• 2 Guajillo Chilies, rehydrated
• 1 tsp Cumin
• Small Corn Tortillas
• Pineapple, Onion, and Cilantro (for serving)

Instructions

1. Blend the achiote, pineapple juice, rehydrated chilies, cumin, and salt to make the marinade.
2. Toss the pork slices in the marinade and let sit for at least 4 hours, or overnight.
3. (Home method) Sear the marinated pork in a very hot skillet until cooked through and slightly charred at the edges.
4. Warm the corn tortillas.
5. Finely chop the cooked pork.
6. Serve the pork on the warm tortillas, topped with finely diced pineapple, white onion, and fresh cilantro. Squeeze lime over the top.

Fresh Guacamole

The ultimate party dip. A perfect blend of ripe avocados, lime, onion, cilantro, and a kick of jalapeño.

Ingredients

• 3 Ripe Avocados
• 1/2 White Onion, finely chopped
• 1/2 cup Cilantro, chopped
• 1 Jalapeño, minced (optional)
• Juice of 1-2 Limes
• Salt to taste

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
2. Mash the avocado with a fork to your desired consistency (chunky or smooth).
3. Add the chopped onion, cilantro, and jalapeño.
4. Squeeze the lime juice over the mixture and season generously with salt.
5. Stir gently to combine everything without overmixing.
6. Taste and adjust seasoning (salt or lime juice) as needed. Serve immediately with tortilla chips.

Chicken Enchiladas Verdes

Soft corn tortillas rolled with shredded chicken, smothered in a tangy green tomatillo sauce, and baked with cheese.

Ingredients

• 500g Tomatillos, husked
• 1 Onion, quartered
• 2 cloves Garlic
• 1 Serrano Chili
• 2 cups Cooked Shredded Chicken
• 12 Corn Tortillas
• 1 cup Cotija or Monterey Jack Cheese, crumbled
• Crema or Sour Cream (for topping)

Instructions

1. Make the Sauce: Boil tomatillos, 1/2 onion, garlic, and chili until soft (about 10 mins). Drain and blend until smooth. Season with salt.
2. Preheat oven to 190°C / 375°F.
3. Lightly fry the corn tortillas in hot oil for 10-15 seconds each to soften them. Drain on paper towels.
4. Dip each tortilla into the green sauce, then fill with a scoop of shredded chicken.
5. Roll the tortillas and place them seam-side down in a baking dish.
6. Pour the remaining sauce over the enchiladas and top with cheese.
7. Bake for 20-25 minutes until hot and bubbly. Serve topped with crema, cilantro, and chopped onion.