Juicy and fragrant tacos al pastor, featuring pork marinated with mild chile, achiote, citrus, and pineapple. Pan-searing or grilling creates caramelized edges close to the spirit of a taquería.
Ingredients
- 700 g boneless pork shoulder
- 250 ml al pastor marinade
- 12 pieces soft corn tortillas
- 300 g fresh pineapple
- 1 piece white onion
- 0.5 bunches fresh cilantro
- 2 pieces limes
- 2 tbsp neutral oil
- 1 tsp fine salt
- 35 g achiote paste
- 2 pieces dried ancho chiles
- 1 piece chipotle chile in adobo
- 120 ml orange juice
- 50 ml apple cider vinegar
- 2 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 pinch ground cloves
- 1 pinch ground black pepper
Method
- Slice the pork shoulder very thinly against the grain; the pieces should be pliable and almost translucent at the edges so they cook quickly and remain tender.
- Thoroughly coat the pork with the al pastor marinade, then massage it in until every piece is red and glossy; let rest in the refrigerator for at least half an hour, or until the smell of spices is well pronounced.
- During the marinating time, cut the pineapple into small pieces, finely chop the white onion, pick the cilantro leaves, and cut the limes; keep the fresh garnishes separate.
- Heat a large cast-iron skillet, griddle, or grill until a drop of marinade sizzles immediately, then lightly oil the surface.
- Sear the pork in an even layer without overcrowding the pan; let it brown before stirring, until the edges are dark, sticky, and slightly crispy.
- Add some of the pineapple to the skillet toward the end of cooking and let it caramelize with the meat juices until golden and juicy.
- Warm the tortillas in a dry skillet until they are pliable, hot, and marked with small toasted spots, then keep them wrapped in a clean kitchen towel.
- Coarsely chop the grilled pork with the hot pineapple to create an irregular, juicy filling well-coated with red juices.
- Fill the warm tortillas with the pork al pastor, white onion, cilantro, a few pieces of fresh or grilled pineapple, and a squeeze of lime; serve immediately, while the tortillas are still pliable and the meat is glossy.
Nutrition
Per serving
- Energy
- 902.8 kcal
- Protein
- 43.52 g
- Carbohydrate
- 96.24 g
- Fat
- 43.2 g
- Fibre
- 10.43 g
- Calcium
- 95.46 mg
- Iron
- 2.95 mg
- Magnesium
- 60.38 mg
