Yesterday, My Sister decided made the " Tortilla with salsa" again! So, I would shown the recipe at my blog Today! The " Tortilla with salsa" was very easier to made. The recipe is came from the Australia TV shows "My Kitchen Rule"!
" Tortilla with salsa" tastes delicious! So, You can make yourself at Home!
700g pork shoulder
3 tsp paprika
1½ tsp ground cumin
1½ tsp salt, plus extra 1 tsp, to season
40g duck fat (or 2 tbs olive oil)
250ml pineapple juice
200ml chicken stock
1 eschalot, chopped
2 coriander roots
1 garlic clove, crushed
2 tsp coriander seeds
1 bay leaf
10 peppercorns
20cm square pork rind, scored
1 tsp olive oil, to season
8 warmed tortillas, to serve
3 tsp paprika
1½ tsp ground cumin
1½ tsp salt, plus extra 1 tsp, to season
40g duck fat (or 2 tbs olive oil)
250ml pineapple juice
200ml chicken stock
1 eschalot, chopped
2 coriander roots
1 garlic clove, crushed
2 tsp coriander seeds
1 bay leaf
10 peppercorns
20cm square pork rind, scored
1 tsp olive oil, to season
8 warmed tortillas, to serve
Lime wedges, to serve
Salsa
3 tsp white wine vinegar
3 tsp white wine vinegar
1 1/2 tsp sugar
1/2 tsp salt
1/2 red onion, diced
1 tomato, seeded, diced
1 jalapeno chilli, seeded, finely chopped
1/2 tsp salt
1/2 red onion, diced
1 tomato, seeded, diced
1 jalapeno chilli, seeded, finely chopped
1 tbs chopped coriander
Guacamole
1 avocado, mashed
1/2 jalapeno chilli, seeded, finely chopped
1 tomato, seeded, finely chopped
1 tbs finely chopped coriander
1 spring onion, finely chopped
Juice of 1 lime
1 avocado, mashed
1/2 jalapeno chilli, seeded, finely chopped
1 tomato, seeded, finely chopped
1 tbs finely chopped coriander
1 spring onion, finely chopped
Juice of 1 lime
Salt and pepper, to season
1. Carefully cut pork rind away from shoulder meat and reserve. Rub combined paprika, cumin and salt all over pork. Heat duck fat in a heavy-based frying pan over medium-high heat and cook pork for 6-8 minutes or until brown all over. Transfer to a pressure cooker with combined pineapple juice, stock, eschalots, coriander roots and seeds, garlic, bay leaf and peppercorns. Cover and cook over medium heat according to manufacturer’s instructions. Remove from heat, then remove lid and stand for 20 minutes. Shred pork using two forks.
2. Meanwhile, preheat oven to 220C. Rub pork rind with oil and extra salt, then place on a rack on an oven tray. Cook for 40 minutes or until golden and crisp, then break into pieces.
3. To make salsa, combine vinegar, sugar and salt in small bowl. Stir in onion and stand for 5 minutes. Rinse onion and drain well, then combine with remaining ingredients in a clean bowl.
4. To make guacamole, combine all ingredients in a bowl. Season with salt and pepper.
5. To assemble, fill tortillas with shredded pork, then top with salsa, guacamole, corn and crackling. Serve with lime wedges.
No comments:
Post a Comment