Instructions

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1. Put the meat in a pressure cooker with water, pieces of onion, carrot, black pepper and bay leaves.

2. Simmer until tender for 70-80 minutes.

3. If you cook the meat in the oven, put everything in a casserole with a lid and cook in the lower part of the oven at 125 degrees celsius for 4-5 hours.

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1. Finely chop the garlic.

2. Mix together the tomato puree, sesame seeds and chili flakes with the garlic in a bowl.

3. Heat the rapeseed oil in a saucepan and stir in the garlic- and sesame mixture, heat for a few minutes until the garlic looks roasted.

4. Set aside.

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1. Chop the onion.

2. Put the syrup, vinegar, chilli and onion in a saucepan, heat and stir together.

3. Add the tomatoes and simmer for 10-15 minutes.

4. Add the meat broth and simmer for 30- 40 minutes.

5. Add acidity, salt, sweet and freshly ground black pepper according to taste.

6. Use the sauce both on the table in a bowl and to roast the meat in before serving.

7. Take the slowcooked loin and pull the meat apart into thinner pieces.

8. Massage in some of sauce 2 into the meat.

9. Grill on a oven tray for 10-15 minutes so that it browns.

10. Spoon over the garlic mixture and roast for another minute.

11. Turn a little from time to time.

12. Stir the rest of the sauce and broth together and place in a bowl on the table.

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1. Mix the ingredients into a firm dough.

2. Let rest 10 minutes in a plastic bag.

3. Make tortillas using a tortilla press (or flatten them with a pan).

4. Heat a cast iron pan, fry each bread for a few minutes on each side.

5. After frying, place them in a tortilla pot or cast iron pot with a lid.

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1. Melt the sugar in a saucepan together with the water so that it becomes a golden brown caramel liquid.

2. Pour the caramel liquid a little at a time over the popcorn along with the ancho chili.

3. Mix together and pour onto a sheet of baking paper to solidify.

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1. Set everything out on the table and let everyone prepare and build their own taco.

2. Serve with:

   • Kimchi mayonnaise (mix 1 part mayonnaise with 0.5-1 part kimchi)

   • guacamole

   • tomato shredded

   • scallion shredded (preferably red)

   • shredded bell pepper

   • lime wedge

   • fresh coriander