Name: Al Pastor Vampiros + Cabbage Slaw
Ingredients: 150 g 千切りキャベツ (shredded cabbage); 30 ml rice vinegar; 3 g salt; 160 g al pastor; 80 g fresh pineapple, diced; 200 g shredded mozzarella; 80 g mixed cheese; 90 ml chipotle salsa; 8 corn tortilla

Ingredients

Dish B *

160 g al pastor

Dish C

80 g fresh pineapple, diced

Dish D *

200 g shredded mozzarella

Dish E

80 g mixed cheese

in its jar

90 ml chipotle salsa

plate

8 corn tortilla

Salad Bowl

150 g 千切りキャベツ (shredded cabbage)
30 ml rice vinegar
3 g salt

* larger than my standard 90ml prep dish

Steps

Combine shredded cabbage, rice vinegar, and salt in a large bowl, toss well, and set aside to macerate.
✓ Salad bowl
Heat the grill plate over medium-high, dry, for 2 minutes.
2 min · Preheat grill plate
Lay al pastor and pineapple onto the grill plate and leave until edges char, 3–4 minutes. Return each to its dish.
4 min · Char al pastor and pineapple
Lay 2 corn tortillas on the grill plate and toast 30 seconds per side until lightly spotted and pliable.
30 sec · Toast tortilla (per side)
Scatter 25g mozzarella onto the top face of each tortilla and leave until the cheese just melts, about 60 seconds. Transfer to a clean surface, mozzarella-side up.
1 min · Melt mozzarella
Repeat steps 4–5 for the remaining 6 tortillas until all 8 are done, mozzarella-side up.
On each mozzarella face, layer al pastor, mixed cheese, chipotle salsa, and pineapple, then top with a second tortilla mozzarella-side down to form 4 vampiros.
Set 2 vampiros on the grill plate and flip once after 30–45 seconds, then again after another 30 seconds, until the inside cheese is melted and each holds together. Repeat for the remaining 2.
45 sec · Press vampiro first side30 sec · Press vampiro second side ✓ Cast iron grill plate
Plate the vampiros with the slaw alongside.

Al Pastor Vampiros + Cabbage Slaw

Equipment