WSVN — It’s a Mexican dish with a Peruvian flair from a hot new restaurant in Wynwood. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Rafael Perez
The Restaurant: GKB in Wynwood
The Dish: Pork Taquito

2 lbs. Pork butt
Marinade for Pork:
2 cups orange juice
1/2 head garlic (cloves)
1 tsp. anchiote
2 tbs. salt
1 each lime juice
For assembly:
4 each 12 inch flour tortillas
8 oz. grated Gruyère cheese
1 each pickled red onions
Pickled onions:
1 red onion
1 each bay leaf
1 cup distilled white vinegar
1 tbs. salt
Pico de Gallo:
4 ripe plum tomatoes, chopped
1 white onion, chopped
1/2 cup chopped cilantro
1 tbs. lime juice
salt to taste

Method of Preparation:
– Put all ingredients for the marinade in a blender and blend until smooth. Pour the marinade over pork and marinate overnight.

– Take pork out of the marinade and roast covered at 300 degrees for three hours. Let it cool and shred. Set aside.

– Put the shredded pork on one end of the torilla and add Gruyère cheese and pickled red onions. Pack it down firmly in the shape of a cigar.

– Roll it tightly, then put bamboo sticks or toothpicks in to keep the taquito from falling open. Fry in safflower oil at 350 degrees for 3-4 minutes. When it’s golden brown, take it out and let it cool and drain on paper towels.

– To make a traditional pico de gallo sauce. Add diced tomatoes, chopped cilantro, onions, salt and lime juice together. Mix well and set aside.

– When the taquitos have cooled a bit, cut into bite-sized pieces.

To Plate:
– Plate with chipotle mayonnaise and the taquito bites. Top with with your favorite guacamole, pico de gallo and some micro cilantro. Garnish with aji amarillo powder.

Serving suggestion: Peruvian beer

Serves:  4 (or more)


218 N.W. 25TH ST
Miami, FL 33127
(786) 477 5151

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