Crisp Cochinita Taco, Pineapple purée, Picled Red Onion
1kg a variety of cuts of pork | 50 gm axiote | 50 gm white onion | 20 gm garlic | 10 gm cinnamon | 5 gm oregano | 1 small banana leaf | 200 ml orange juice | 10 spring roll sheets | salt and pepper to taste
50 gm purslane sprouts | 20 gm ground chipotle chile | Edible flowers for decoration
1 medium size pineapple | 100 gm white onions | 10 gm cinnamon | 5 gm cloves | 50 gm sugar | 20 gm butter
100 gm sliced red onion | 40 ml lime juice | 3 bay leaves | 10 gm oregano
Grind all ingredients in a blender except for the meat and banana leaves. Place the pork in a bowl that has been lined with the banana leaves, spread the ground ingredients over the pork and cover well.
Place in the oven and cook for 1 ½ hours at 180°.
Sauté the onion in the butter, cinnamon, cloves and pineapple until it softens and comes apart. Remove the cinnamon and clove and make a purée.
Soak the red onion with the remaining ingredients for 1 hour. Remove the pork from the oven and pull the meat apart. Allow the meat to cool and fill the spring roll sheets with the pork. Serve each roll with a little bit of the pineapple purée and decorate as shown in the picture.