“I need a fresh take on Taco Tuesdays and I think Ghostboy Cantina’s pork with salsa roja might be the answer.”
Alessandra Aiello, Leichhardt, NSW
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Ingredients
Salsa roja
Method
Main
1.For salsa roja, soak dried chillies in a bowl of boiling water until softened (1 hour). Preheat oven to 250C. Combine tomatoes, onion and garlic on an oven tray lined with baking paper, drizzle with olive oil and roast until lightly charred and softened (20-25 minutes). Cool, then peel tomatoes, onion and garlic. Drain chillies (discard liquid), place in a food processor along with tomato, onion, garlic, vinegar and 1 tsp sea salt flakes and process until smooth.
2.Place steaks in a bowl or ziplock bag with ½ cup salsa roja so pork is coated and refrigerate to marinate (at least 1 hour or overnight).
3.Heat ½ tbsp oil in a frying pan over medium high heat, add pork, fry, turning once, until slightly charred and just cooked through (4-5 minutes each side; the salsa will char, adding smokiness and flavour). Rest steaks (5-6 minutes), then slice across the grain.
4.Meanwhile, heat ¼ tsp oil in a frying pan over medium-high heat. Stack 2 pancakes together and toast in pan until starting to crisp on the outside and light-brown spots have appeared (45 seconds each side; the pancakes steam against each other and become soft and chewy inside and slightly crisp outside). Repeat with remaining oil and pancakes, keeping cooked pancakes warm under a clean tea towel.
5.Divide pork between double pancakes, scatter with pear, onion and herbs, drizzle with remaining salsa roja to taste and serve with lime wedges.
Chinese pancakes, commonly served with Peking duck, are available frozen from Asian supermarkets. Dried guajillo and chipotle chillies are available from The Essential Ingredient and Mexican food suppliers such as Monterey Mexican Foods (montereyfoods.com.au).
Notes
