Description
This is a fusion recipe that combines Latin with Asian flavors. Candace Conley from 'The Girl Can Cook Studio' shows us how to make Lettuce Wrap Tacos al Pastor.
Ingredients
- 1 slice applewood bacon, thinly sliced cross-wise
- ½ lb ground pork
- 1 tsp orange zest
- 3 tsp freshly ground Mexican cinnamon (canela) from cinnamon stick, divided
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 tsp chipotle purée
- 2 tbsp hoisin
- 8 Bibb lettuce leaves
- Pineapple Salsa
- ½ cup fresh pineapple, finely chopped
- ½ red onion, thinly sliced
- ¼ cup cilantro, minced
- ¼ fresh jalapeño, minced
- ½ tsp kosher salt
Instructions
- Step 1: In a sauté pan, fry the bacon until crisp. Remove bacon, sprinkle with 1 tsp of cinnamon and reserve for later. Set sauté pan with bacon fat aside (do not discard fat.). Mix pork with zest, remaining cinnamon, salt and pepper in a bowl. Set aside to marinate for 30 minutes in the refrigerator.
- Step 2: Meanwhile make pineapple salsa. In a bowl, combine pineapple, onion, cilantro, jalapeño and salt. Set aside, at room temperature, to marinate until ready to assemble the lettuce wrap.
- Step 3: Return sauté pan with bacon fat to stovetop and heat fat over medium high heat. Crumble pork mixture into the pan and sauté until the pork is cooked through and slightly browned. Stir in the chipotle purée and hoisin. Cook until the pork is glazed and glossy.
- Step 4: To assemble, place two lettuce leaves slightly overlapping on a plate. Spoon ¼ of the pork mixture into the leaves, top with a tablespoon of the salsa followed by ¼ of the crispy cinnamon bacon. Serve.
