Pineapple Pico, Pickled Jalapeños, Purple Cabbage, Cilantro, Lime
Chef Xila Caudillo of Rabbit | New York
Adapted by StarChefs | january 2023
INGREDIENTS:
Pickled Jalapeños:
3 jalapeños, sliced
½ cup apple cider vinegar
2 tablespoons agave nectar
Al Pastor Sauce:
1 cup diced pineapple
2 teaspoons ground cumin
4 guajillo chiles
1 teaspoon ground oregano
1 tablespoon olive oil
1 tablespoon apple cider vinegar
Salt
Walnuts:
1½ cup walnuts
¼ cup bell pepper
2 tablespoons tamari soy sauce
1 tablespoon cumin
1 tablespoon olive oil
Pineapple Pico:
1 cup diced pineapple
½ cup chopped red onion
¼ cup minced cilantro
To Assemble and Serve:
Purple cabbage leaf
Micro cilantro
Lime wedge
METHOD:
For the Pickled Jalapeños:
In a nonreactive container, combine jalapeños, vinegar, agave, and ½ cup water. Let pickle for at least 1 week. Strain and refrigerate.
For the Al Pastor Sauce:
In a Vitamix blender, combine all ingredients. Blend until smooth, adding water if necessary to ensure the sauce is not too thick. Reserve.
For the Walnuts:
In a food processor, combine all ingredients. Reserve.
For the Pineapple Pico:
In a large mixing bowl, combine all ingredients. Reserve.
To Assemble and Serve:
Cut a cabbage leaf into the shape of a tortilla. Set aside. In a large mixing bowl, dress Walnuts with Al Pastor Sauce. Stuff the cabbage leaf with Walnuts. Transfer to a serving plate. Top with Pineapple Pico, Pickled Jalapeños, and micro cilantro. Serve with a lime wedge.
