Trisha’s Apple and Pork Tortillas

Peel and very finely chop the garlic. In a bowl mix together the Mexican spice, the garlic, 1 tbsp of olive oil, ¼ tsp of salt and a few grinds of pepper for the marinade.

Slice the pork widthways into micro-thin slices. Put the pork into the bowl with the marinade and leave for 15 mins.

Meanwhile, chop the red cabbage in half lengthways through the root. Slice each half lengthways again. See that triangular shaped, white core in each quarter? Chop it out and throw it away. Now slice the cabbage as thinly as possible widthways. And when we say thin, we mean THIN! Chop your coriander.

In a large bowl (big enough for the cabbage) mix together the vinegar and ½ tbsp of sugar (if you have some) until the sugar dissolves. Toss the cabbage in the dressing and keep it to the side for later.

Pre-heat your oven to 100 degrees. Wrap the tortillas in foil or put them on an ovenproof plate and cover them with another plate. Put them in the oven to warm up while you cook your pork.

Heat a frying pan on medium heat. Once it’s hot add in the pork and cook it for around 4 mins until it is just cooked through. (We took ours out while there was still a little hint of pink left in the middle). If you only have a small frying pan cook the meat in batches so it browns off rather than stews.