Cabbage and pulled pork burritos

PREELABORATION

• Brunoise the onion, bell pepper and jalapeño pepper and dice the tomato into 1 cm dices. 
• Thaw and shred the roasted pork tips.
• Julienne the cabbage finely.
• Sanitise and julienne the lettuce.

ELABORATION

• Make a “pico de gallo” with the onion, salad tomato bell red pepper and jalapeño pepper brunoise. Season with lemon, salt and coriander. 
• Burrito filling:

           o Blanch the cabbage leaving it very crispy, refresh season with oil, salt, and the previous day vinegar. vinegar      

           o Mix the shredded pork with a bit of water and honey and dry in a casserole dish  until the honey caramelizes. Season with cumin, cinnamon, Worcestershire                sauce and thyme.

• Fill the tortillas from cold, first on a cabbage base and then the pulled pork. Roll the burritos and place them on gastronorm trays, two per portion.  
• When served, regenerate the burritos in the oven in mix steam mode for 130 ºC for 25 minutes. 

SERVING

• Serve the tortillas hot with the stuffing, 2 units per portion. 
• Place the julienne lettuce seasoned with the “pico de gallo” and  on  the other side the burrito.