Serves 1
Directions
- 1Place the picaña on a wooden board and cut the fat a little.
- 2Add cumin rub to the picañas.
- 3Place charcoal and wood on the grill.
- 4Add the picañas on the grill and close it for an hour and a half.
- 5Add garlic and onion in a pot.
- 6Add the smoked picaña in the pot with the garlic and onion.
- 7Add dark beer.
- 8Seal the pot and cook at medium heat.
- 9Sear pineapple, red onion, and garlic.
- 10Add tomatillos, jalapeños, serranos, onion, and garlic.
- 11Add habanero, salt, garlic, and olive oil to the mortar.
- 12Cut the onion and pineapple in cubes.
- 13Chop a bit of parsley.
- 14Add the onion, pineapple, parsley, lemon juice and olive oil to the mortar.
- 15Add tomatillo, chili, onion, and garlic to the blender.
- 16Add cilantro and salt to the blender and mix.
- 17Add avocado cubes.
- 18Mix the avocado with the green sauce.
- 19Chop the meat.
- 20Serve in flour tortillas with both sauces.
Ingredients
- picañas
- sal
- pimienta negra
- ajo en polvo
- orégano molido
- comino molido
- sal
- agua
- 1 kg tomate milpero
- 5 chiles serranos
- 4 chiles jalapeños
- 0.33 cebolla blanca
- 2 dientes de ajo
- un poquito cilantro
- 2 aguacates en cubos
- al gusto sal
- agua
- 1 piña grande
- 2 habaneros
- 3 dientes de ajo
- 1 cebolla morada
- 100 ml aceite de oliva
- 3 jugo de limones
- un poco perejil picado
- al gusto sal
- 3 cdas sal
- 1 cdas pimienta negra
- 1 cdas ajo en polvo
- 1 cdas orégano molido
- 1 cdas comino molido
Equipment
knifecutting boardasadorollamolcajetelicuadoratortillas
Tips
- Rub the picaña with cumin.
- Cook in the asador with humid walnut firewood for an hour and a half.
- Sear onions and garlic in a pot.
- Add the picaña, dark beer, and seal. Cook on medium heat.
- Sear pineapple, red onion, garlic, tomatillo, jalapeño, serrano, and habanero.
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