Wild Boar Al Pastor
You can generally buy locally most of what you need for Mexican cuisine. It's an exciting cuisine to explore and it lends itself really well to a barbecue.
You can buy tortillas ready-made, but try preparing them yourself. They taste much better and your friends will love you for it.
In Denmark, you can buy everything you need here: https://www.mexicanheart.dk
For this recipe you will need:
Tortilla
- 400 g masa harina (maize flour)
- 200 ml lukewarm water
- 2 tbsp. olive oil
- Put all the ingredients in a bowl and knead until you have a firm smooth dough.
Take a lump of dough the size of a golf ball. Cut open the side of a freezer bag. Place the dough between two sides of plastic and press it in a tortilla press.
Fry the tortilla in a dry pan, approx. 1 minute on each side, so that it just takes on a little colour. Repeat with the other tortillas. Place the tortillas in a basket and cover with a tea towel until ready to use.
Wild boar al pastor
- 500 g wild boar foreshank or chuck steak
- ½ salad onion, finely chopped and marinated in a little lime juice
- A handful of coriander, roughly chopped
- 1 lime, cut into wedges
- 2 ancho chilies, softened in boiling water
- 2 tbsp. chipotle in adobo
- 1 clove
- ¼ tsp. cumin
- ¼ tsp. cinnamon
- ¼ tsp. oregano (preferably Mexican)
- 4 cloves of garlic, unpeeled
- 2 tbsp. apple cider vinegar
Place the garlic on the grill until the skin starts to blacken and the garlic is soft.
Remove the skin and put the garlic in a blender with the rest of the ingredients. Blend until you have a smooth paste.
Marinate the meat for a minimum of 2 hours, but ideally overnight.
Season the meat with salt and pepper and place it on a medium hot grill. It needs 8-10 minutes on each side, depending on the thickness of the meat. If in doubt, use a meat thermometer. The core temperature must be 62-65 degrees C.
Serve your tortillas with a few slices of meat, a sprinkling of chopped onion, coriander and a spoonful of habanero salsa. To finish, add a small squeeze of lime and serve immediately.
Grilled habanero salsa
- 2 habaneros
- The juice of one lime
- Salt
Grill your habaneros until the skin has black marks on it. Remove the stem and seeds and pound the chili in a mortar with a little salt and lime juice.