After the closure of Niño Viejo, Paco Méndez, in alliance with Albert Adrià, returns to the popular route with Taco Mendez (Tamarit, 91): freshly made dough in what was Bodega 1900 and later Bodega Lito, colored walls, colored plastic plates, no cutlery: the fingers are the main actors. One of his ‘hits’ is taco al pastor. We have asked for the recipe to the chef, and here it is.
For the meat al pastor
Ingredients for 5 people
150 g Iberian pork neck
50 g Iberian pork jowl
2 g ‘nomu’ (spice mix)
15 g of guajillo chili
3 g ancho chili
41 g pineapple juice
33 g of annatto
13 g apple cider vinegar
17g salt
Elaboration
We put all the ingredients in a container except the meats.
We grind until it is homogeneous.
On the other hand, we marinate the jowl and neck fillets for 24 hours.
We sear the meats in a frying pan with oil.
We cut the meat into very thin strips.
For the shepherd sauce
Ingredients
100g coriander
40 g green sauce
2 g of salt
1.5 g lime juice
1.5 g of oil 0.4
15 g avocado
10 g sour cream
Elaboration
Put all the ingredients in a measuring glass and blend.
Store in the refrigerator in a bottle.
Finish and presentation
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Ingredients
5 corn tortillas
Pastor meat (previous preparation)
Shepherd’s sauce (previous preparation)
50 g pineapple cut into 3×5 mm rectangles
25 g chopped fresh onion and cilantro
1 slice of lime
Elaboration
We heat the tortillas in the pan.
We place 35 grams of meat in each one and, on top, 10 of sauce.
Place the pineapple pieces cut into rectangles and the chopped onion and cilantro.
Add the lime.