Carne Asada

Skirt steak marinated in citrus, garlic, and spices, grilled over high heat and sliced thin for tacos or burritos.

Ingredients

• 700g white fish fillets
• 400g bolillo rolls
• 1 tbsp rehydrated dried chilies
• 1 1/2 tsp ground cumin
• 1/4 cup lard
• 200g ripe tomatoes
• a handful of fresh epazote, chopped
• Mexican crema, to taste
• 400ml chicken stock
• 1/2 tsp smoked paprika

Instructions

1. 1

   Pat the pork shoulder dry, season generously with salt, pepper, and smoked paprika, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat olive oil in a wide pan or heavy pot over medium-high heat and sear the pork shoulder until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the rehydrated dried chilies and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground cinnamon and avocado, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the pork shoulder to the pan, pour in the beef stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the pork shoulder is tender and cooked through, roughly 10 mins.

7. 7

   Stir in the toasted pumpkin seeds, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the oregano and serve hot alongside corn tortillas.

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