Hot Cakes Mexicanos

Fluffy Mexican-style pancakes served with cajeta syrup, fresh fruit, and a sprinkle of cinnamon sugar.

Ingredients

• 1 kg pork shoulder
• 2 cups bolillo rolls
• a handful of finely chopped white onion
• 1/2 tsp ground cumin
• 2 tbsp olive oil
• 2 jalapeños, chopped
• a handful of fresh epazote, chopped
• toasted pumpkin seeds, to taste
• 2 cups water
• 1 tsp chili powder
• 200g white onions
• a drizzle of lime wedges

Instructions

1. 1

   Gather and prep the white rice and pork shoulder, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the rehydrated dried chilies and jalapeños, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the pork shoulder, season with dried oregano, and cook until just done, about 15 mins.

5. 5

   Warm the white rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the white rice and spoon the cooked mixture over the top.

7. 7

   Drizzle with pickled red onions and finish with a sprinkle of cilantro.

8. 8

   Serve immediately while everything is warm.

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