When pork shoulder is marinated, grilled, and sliced thin, it’s tender and juicy. The chile-based adobo with guajillos and pullas provides a rich, mellow heat.
Cactus paddles (nopales or nopalitos) are an important vegetable in Mexico. Their flavor is reminiscent of summer’s green beans but with a hint of acidity.
Mexican butchers sell thin, salted, super-long strips of beef for tasajo, you can improvise with top sirloin sliced and salt-cured for a couple of days.
This guacamole is extremely straightforward, even plain. Not very hot, and not very much cilantro. It’s all about the avocados—the way guacamole should be.
