Brazilian San - Pablo Tacos | Now You Can Cook with Calor

Brazilian San - Pablo Tacos Spicy minced pork balls Or shredded beef strips / rump or fillet tail ends ( 200gr / per potion approx Chorizo lardons

To spice add this mix black ground pepper level (tsp) , chilli seeds or jalapeños chopped Smoked sea salt Crushed toasted fennel seed 1 tsp

Heat a heavy skillet and sear the small formed meat balls and cook through or sear beef strips and rest Add a little chopped chorizo near the end and allow to crisp this coats the meat with rich flavours

Mix some fresh thinly sliced veg ie: Cabbage , red onion , fennel or carrot Marinate in pickle

The pickle is two parts vinegar I use rice wine and one part sugar leave in fridge for one hour , you can add all sorts of flavours to your pickle , spices herbs etc and a hint of fresh Citrus juice ie lemon

Xo sauce : this is a Asian shrimp paste like no other , you often get Asian influence in South American cooking , take a small tub of creme Fraiche add lime juice x 1 lime and whisk in one teaspoon of Xo sauce Leave to infuse

Taco garnish baby pearl peppers Coriander sprigs red onion thinly sliced and slice raw jalapeño peppers ( pickled if stuck)

Now toast tortilla taco until crisp Place meat on taco , put slaw on top Taco herb and chilli garnish and drizzle with xo sauce

Perfection 👍