The kind of Mexican plate you make on repeat. lime and coriander, a proper slow-cook, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the lime and coriander elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the corn tortillas and the rest of the lime and coriander flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped epazote and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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