“Al Pastor” Walnut Taco

Pineapple Pico, Pickled Jalapeños, Purple Cabbage, Cilantro, Lime

Chef Xila Caudillo of Rabbit | New York

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Adapted by StarChefs | january 2023

INGREDIENTS:

Pickled Jalapeños:
3 jalapeños, sliced
½ cup apple cider vinegar
2 tablespoons agave nectar

Al Pastor Sauce:
1 cup diced pineapple 
2 teaspoons ground cumin 
4 guajillo chiles
1 teaspoon ground oregano
1 tablespoon olive oil 
1 tablespoon apple cider vinegar 
Salt 

Walnuts:
1½ cup walnuts
¼ cup bell pepper
2 tablespoons tamari soy sauce
1 tablespoon cumin 
1 tablespoon olive oil

Pineapple Pico:
1 cup diced pineapple
½ cup chopped red onion
¼ cup minced cilantro

To Assemble and Serve:
Purple cabbage leaf
Micro cilantro 
Lime wedge 

METHOD:

For the Pickled Jalapeños:
In a nonreactive container, combine jalapeños, vinegar, agave, and ½ cup water. Let pickle for at least 1 week. Strain and refrigerate.

For the Al Pastor Sauce:
In a Vitamix blender, combine all ingredients. Blend until smooth, adding water if necessary to ensure the sauce is not too thick. Reserve.

For the Walnuts:
In a food processor, combine all ingredients. Reserve.

For the Pineapple Pico:
In a large mixing bowl, combine all ingredients. Reserve.

To Assemble and Serve:
Cut a cabbage leaf into the shape of a tortilla. Set aside. In a large mixing bowl, dress Walnuts with Al Pastor Sauce. Stuff the cabbage leaf with Walnuts. Transfer to a serving plate. Top with Pineapple Pico, Pickled Jalapeños, and micro cilantro. Serve with a lime wedge.

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