Tacos al Pastor
Savor the vibrant flavors of Tacos al Pastor with tender pork marinated in a zesty, smoky blend!
Ingredients
- 800 g pork, cut into very thin slices
- 50 g achiote paste
- 3 guajillo chillies
- 3 garlic cloves
- 2 dl orange juice
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp salt
- 2 tbsp neutral oil
- 12 corn tortillas
- 1 onion, finely diced
- 1 pineapple, cut into small dice
- 1 bunch coriander, coarsely chopped
How to make it
- Remove the stems and seeds from the guajillo chillies, then soak them in hot water for 10 minutes until softened. Drain and blend the chillies with the achiote paste, garlic, orange juice, apple cider vinegar, ground cumin and salt into a smooth red marinade.
- Pour the marinade over the pork slices and turn everything until every piece is coated. Cover and let it sit for at least 1 hour, or overnight in the fridge for a deeper colour and flavour.
- Heat the neutral oil in a large pan over medium-high heat. Lift the pork out of the marinade, letting excess drip off, and sear it in batches so the slices lie in a thin layer and turn browned at the edges.
- When the pork is cooked through and slightly crisp in spots, return all the meat to the pan with any remaining marinade and cook for 1 minute more until glossy. Let it rest for 5 minutes, then cut the slices into small strips.
- Warm the corn tortillas in a dry pan until soft and lightly speckled with brown spots.
- Fold the pork into the tortillas and top with the finely diced onion, small pineapple dice and coarsely chopped coriander.
- Arrange three tacos on a flat plate, with the pork piled in the centre of each tortilla and the onion, pineapple and coriander scattered over the top.
