Bresc BV

Taco el pastor


  • 2 slices pineapple, approx. 1.5 cm thick 

For the marinade

  • 1 tomato
  • 10 g burrito mix
  • 20 g ai amarillo peppers
  • 50 g chipotle peppers in adobo sauce
  • 1 onion
  • 10 g Bresc Garlic puree
  • 1 orange, grated peel and juice
  • 20 g apple vinegar
  • 1 pinch of ground cloves
  • 4 g cumin seeds
  • 3 g dried oregano
  • 50 g Bresc Tex mex

 For the taco

  • 1 k chopped pork collar
  • 400 g Bresc Chunky Salsa Tomato
  • 1/3 pineapple
  • 2 limes
  • 1 bunch coriander
  • 1 large red onion
  • 20 small corn tortillas

Preparation method

For the marinade, scorch the tomatoes until they are blackened, peel them and remove the seeds. Puree them, until smooth, with the remainder of the ingredients. Marinate the meat in ample marinade. Slice the pineapple and remove the core. Grill the slices on both sides and chop into brunoise. Chop the coriander and cut the onion into half-rings. Heat the tortillas and stir-fry the meat. Add a little marinade to the meat when it has almost finished cooking. Spoon some of the meat onto the tortillas and finish with salsa, pineapple, coriander and red onion.