Alcalde-Style Tacos

Pork seared over high heat, with caramelized edges that crunch while the center stays juicy. Sharp lime acidity cuts through the richness of the pork shoulder, balanced by the sweetness of roasted pineapple.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 885
• Protein: 39 g
• Carbs: 72 g
• Fat: 49 g

Ingredients

• 600 g Pork shoulder blade ( very thinly sliced )
• 200 g Ananas comosus (L.) Merril ( finely diced )
• 1 piece Red onion ( finely chopped )
• 2 piece Garlic ( pressed )
• 50 ml Lime juice
• 2 tbsp Red wine vinegar
• 1 tbsp Smoked paprika
• 1 tsp Cumin ground
• 1 tsp Hot pepper en poudre
• 3 tbsp Sunflower oil
• 8 piece Soft tortilla (for filling), made from corn
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 tbsp Achiote paste ( diluted in vinegar )
• 2 piece Guajillo Chili ( rehydrated and blended )

Instructions

1. Meat slicing

   Slice the pork shoulder into very thin, almost translucent strips. The thinner the cut, the greater the caramelization surface during cooking.

2. Marinade preparation

   Rehydrate the guajillo chilies in hot water, then blend them. In a mortar, crush the garlic with sea salt. Stir in the achiote paste, blended chilies, smoked paprika, cumin, chili powder, and moisten with lime juice and vinegar. The consistency should be that of a fluid paste.

3. Coating and resting

   Mix the meat with the marinade and oil. Let it rest. The meat should change color under the effect of the acidity, a sign that the fibers are starting to soften.

4. Searing

   Heat a cast-iron skillet until it smokes slightly. Toss in the meat and diced pineapple. Do not stir immediately: let a brown crust form. The meat should sizzle in the pan.

5. Final assembly

   Quickly pass the tortillas over the flame to soften them. Garnish with the hot meat, finely chopped raw red onion, and chopped cilantro.

Chef's tips

• Don't overcrowd the pan: if you add too much meat at once, it will boil in its juices instead of searing.
• The pineapple must be very ripe so its sugars caramelize instantly upon contact with the cast iron.

Storage

The marinated meat keeps for 24 hours in the fridge. Once cooked, it loses its crispness, so eat it immediately.