Blood Orange Pastor Shrimp Taco w/ Nopal Giardiniera 6 tacos Joe Polednak, Chef / El Dorado Cantina

Ingredients for Nopal Giardiniera:

• 30 g fresno chili
• 40 g red onion
• 12 g garlic, fine dice/paste
• 75 g nopal
• 70 g red cabbage, shredded
• 2 g salt and pepper
• 40 g pilonillo
• 2 cups red wine vinegar

Ingredients for Grilled Tropical Salsa:

• 6 oz mango
• 4 oz pineapple
• ⅕ oz fresno chili
• 2 oz red onion
• 3 oz cilantro

Ingredients for Achiote/Habanero Shrimp:

• 2 tbsp aachiote paste
• 3 habanero
• 4 oz garlic
• 1 oz neutral flavored oil
• salt and pepper, to taste

Ingredients for Blood Orange Pastor:

• 1 cup paprika
• 6 oz achiote paste
• 46 oz The Perfect Purée Blood Orange Concentrate, thawed
• 1 cup mojo crillo
• 12 g citric acid
• 12 g salt
• ¼ tsp xanthum gum

Method for the Nopal Giardiniera:

1. Prepare vegetables and combine in a metal bowl.
2. Bring red wine vinegar to a boil and add to giardiniera vegetables.
3. Let cool and store.

Method for the Grilled Tropical Salsa:

1. Grill fruits and combine.
2. Let cool and store.

Method for the Achiote Shrimp:

1. Roast diced chilis and garlic and combine with remaining ingredients.
2. Mix until completely coated.
3. Marinate for 12-24 hours.

Method for the Blood Orange Pastor:

1. Combine all ingredients in a blender and blend until combined. Add xanthum gum last.
2. Sautee shrimp and add pastor sauce until glazed.
3. Warm 4.25” corn tortillas on plancha or nonstick pan.
4. Place 1oz drained giardiniera on each tortilla and add 3 shrimp atop giardiniera bed and grilled tropical salsa.
5. Top with micro cilantro. Enjoy!