← Nouns Cooking · Mexican

Ingredients

• 1.2 kg boneless pork shoulder, sliced as thin as possible
• 80 ml lime juice
• 60 ml Olive oil
• 1 tbsp white vinegar
• 4 cloves Garlic
• 1 handful Parsley
• 1 handful Mint
• 2 tsp Dried oregano
• 1 tsp Dried thyme
• ½ tsp Cumin seeds
• ½ tsp Coriander seeds
• 2 tsp Salt
• ½ tsp Black pepper
• 2 Onion, thinly sliced
• 2 tbsp Vegetable oil
• 8 thin pita breads
• 4 chipotles in adobo, blended with a splash of water into a salsa
• 2 limes, in wedges

Method

1. Toast the cumin and coriander seeds in a dry pan for 1 minute, then grind. Blend with the lime juice, olive oil, vinegar, garlic, parsley, mint, oregano, thyme, salt and pepper into a green paste.
2. Toss the pork slices and a quarter of the sliced onion in the marinade and refrigerate for at least 2 hours.
3. Heat a large heavy pan or griddle over high heat with a little oil. Sear the pork in batches without crowding for 3–4 min per batch, until browned and crisp at the edges and cooked through. Keep warm.
4. Fry the rest of the onion in the same pan for 5 min, until soft and caught at the edges, then toss with the pork.
5. Warm the pitas on the griddle for 30 seconds per side. Fill with pork, roll up and serve with chipotle salsa and lime wedges.

Tips

• Half-freezing the pork for 30–40 min makes it much easier to slice paper-thin.
• Large flour tortillas stand in for pita; both contain gluten.

Sources

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

Pati Jinich Rick Bayless Mexico in My Kitchen