← Nouns Cooking · Mexican

Ingredients

• 700 g thin boneless pork shoulder or leg steaks (about 5 mm)
• 80 ml fresh orange juice
• 3 Lime, juiced (about 4 tbsp)
• 3 cloves Garlic, crushed
• ½ tsp dried Mexican oregano
• 1 tsp Salt
• ½ tsp Black pepper
• 2 Red onion, peeled and cut into thick rounds
• 3 ripe tomatoes
• 1 habanero chilli
• 1 tbsp Vegetable oil
• 12 warm corn tortillas
• 1 Avocado, sliced
• 1 bunch Coriander (cilantro), chopped

Method

1. Mix the orange and lime juice (this mimics Yucatán’s sour orange) with the garlic, oregano, salt and pepper. Turn the pork in it, cover and chill for 1 hour (no more than 3, or the citrus turns it mealy).
2. Heat a grill or griddle pan until very hot. Brush the onion rounds with oil and grill for 8–10 min, turning, until charred and soft. Grill the tomatoes and habanero for 6–8 min, until blistered all over.
3. For the chiltomate, blend or mash the tomatoes with a little of the habanero (to taste) and a pinch of salt into a rough salsa.
4. Lift the pork from the marinade and pat dry. Grill for 2–3 min per side over high heat, until nicely charred and cooked through with no pink.
5. Rest the pork for 3 min, then slice into strips. Serve with the charred onions, chiltomate, avocado, coriander and warm tortillas.

Tips

• If you find Seville (sour) oranges, use 120 ml of their juice instead of the orange-lime mix.
• Habaneros are very hot; add the salsa chilli little by little and wash your hands after handling it.

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless Stefan’s Gourmet Blog