Pinchos Morunos from my book Tapas Revolution

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: regular paprika

Smoked paprika adds depth, while regular paprika is more budget-friendly.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro offers a fresh flavor, while dried parsley is cost-effective.

Heat a pan and add a generous amount of olive oil.

Fry a slice of bread in the hot oil until golden.

Dice the skirt beef into approximately 2 centimeter cubes.

In a bowl, combine 1 teaspoon of cumin powder, 1 teaspoon of black pepper powder, slightly more than 1 teaspoon of dried oregano, and 1 teaspoon of sweet pimenton.

Chop one garlic clove and take the leaves off a bunch of thyme, crushing the garlic and chopping the thyme together.

Add the chopped garlic and thyme to the bowl with spices.

Mix the olive oil into the spices to create a marinade.

Add the diced beef to the marinade and mix well with hands to coat evenly.

Skewer the marinated beef onto skewers, squeezing them to make them uniform in size for even cooking.

Pound the fried bread in a mortar with 1 teaspoon of cumin seeds, 3-4 cayenne peppers, 1 garlic clove, sweet pimenton, and a pinch of salt until it forms a thick paste.

Gradually add olive oil to the paste while mixing until it comes together.

In a pan, add more olive oil and a good pinch of rock salt, then place the beef skewers in the pan to cook.

Pan-fry the skewers, turning them occasionally until golden and cooked to your liking.

Plate the cooked skewers and serve with the mojo picon sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary