RECIPES

tacos al pastor

4-6 servings
Preparation time about 30 min

1 packet Mexreal al Pastor Marinade
500 g pork fillet
1 lime
1 small can of pineapple
1 packet Mexreal Corn Tortillas
1/2 yellow onion, finely chopped
1 bunch fresh coriander, chopped

1. Shred the pork fillet into thin strips of about 5 cm.
2. Mix with the marinade and leave to stand, preferably overnight but an hour or so is fine if time is short.
3. Heat the oil in a frying pan and cook the pork fillets until they are golden.
4. Cut the pineapple into smaller pieces and set aside.
5. Cut the lime into wedges and set aside.

Serve!
Take a warm soft corn tortilla and add a few spoonfuls of pork fillet, some pineapple, chopped onion and coriander – squeeze a lime wedge over it and top with cactus salad.

cactus salad

4-6 servings

1 can of San Marcos Nopales(cactus)
1 packet of feta cheese
1 pinch of oregano
juice of 1/2 lime
5-10 baby tomatoes
olive oil
salt

1. Drain the cactus in a colander and place on a serving dish.
2. Mash the feta cheese and crumble it evenly over the cactus.
3. Cut the baby tomatoes into 4 pieces and place on the cactus and feta cheese.
4. Mix together with lime juice,oregano, salt and olive oil.

How to heat corn tortillas

1. Heat each tortilla in a large heated frying pan for a few seconds on each side.
2. Keep the hot corn tortillas wrapped in a clean kitchen towel to keep them warm and soft.