Tacos De Lechón Recipe

Reheat and shred

If using pre-cooked lechón, place the pulled pork and any reserved cooking juices in a small saucepan. Add 1 tsp vegetable oil. Warm over medium-low heat, breaking up larger pieces with a spoon, for 6–8 minutes until heated through and slightly caramelized at the edges. If using cold roast, add 2–3 tbsp water or stock and cover to steam for 5 minutes, then uncover and cook off excess liquid until edges brown. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust.

Keep warm on the lowest heat while you make the salsa and warm the tortillas.

Halve and pit 1/2 avocado and scoop flesh into a blender or food processor.

Add 25 g packed cilantro (stems removed), 1/2 jalapeño (stem removed; keep seeds to taste), 1/2 garlic clove, 1 tbsp lime juice, 2 tbsp Greek yogurt, 1 tsp olive oil, 2 tbsp water, 1/2 tsp salt and 1/4 tsp black pepper to the blender.

Blend until smooth, scraping down the sides once. Adjust thickness with up to 1–2 tbsp more water for a pourable sauce. Taste and adjust salt or lime as needed. Transfer to a bowl and refrigerate or keep chilled until assembly.

Heat a dry skillet or comal over medium-high until hot. Lightly brush each flour tortilla with a little oil or lard (use about 1 tsp total for all tortillas) and warm each tortilla 20–30 seconds per side until pliable and with a few golden spots. Keep tortillas wrapped in a clean towel to stay warm.

Divide the warm tortillas onto 3 plates (one taco each). Spoon roughly 80–90 g warm lechón onto each tortilla, spreading it in a line down the center.

Drizzle 1–2 tbsp of the cilantro-avocado salsa over the lechón on each taco (about 1 tbsp per taco), or to taste.

Top with a few fresh cilantro leaves, a squeeze of lime if desired, pickled red onion (about 10 g per taco) and a sprinkle of queso fresco (about 6–7 g per taco).

Serve immediately while hot, with extra lime wedges and remaining salsa on the side.