Brazilian San - Pablo Tacos
Spicy minced pork balls
Or shredded beef strips / rump or
fillet tail ends ( 200gr / per potion
approx
Chorizo lardons
To spice add this mix
black ground pepper level (tsp) ,
chilli seeds or jalapeños chopped
Smoked sea salt
Crushed toasted fennel seed 1 tsp
Heat a heavy skillet and sear the small formed meat balls and cook through or sear beef strips and rest
Add a little chopped chorizo near the end and allow to crisp this coats the meat with rich flavours
Mix some fresh thinly sliced veg ie:
Cabbage , red onion , fennel or carrot
Marinate in pickle
The pickle is two parts vinegar I use rice wine and one part sugar leave in fridge for one hour , you can add all sorts of flavours to your pickle , spices herbs etc and a hint of fresh
Citrus juice ie lemon
Xo sauce : this is a Asian shrimp paste like no other , you often get Asian influence in South American cooking , take a small tub of creme
Fraiche add lime juice x 1 lime and whisk in one teaspoon of Xo sauce
Leave to infuse
Taco garnish baby pearl peppers
Coriander sprigs red onion thinly sliced and slice raw jalapeño peppers
( pickled if stuck)
Now toast tortilla taco until crisp
Place meat on taco , put slaw on top
Taco herb and chilli garnish and drizzle with xo sauce
Perfection 👍
