Alcalde-Style Tacos
Ingredients
- 600 gPork shoulder blade (very thinly sliced)
- 200 gAnanas comosus (L.) Merril (finely diced)
- 1 pcRed onion (finely chopped)
- 2 pcGarlic (pressed)
- 50 mlLime juice
- 2 tbspRed wine vinegar
- 1 tbspSmoked paprika
- 1 tspCumin ground
- 1 tspHot pepper en poudre
- 3 tbspSunflower oil
- 8 pcSoft tortilla (for filling), made from corn
- 1 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 tbspAchiote paste (diluted in vinegar)
- 2 pcGuajillo Chili (rehydrated and blended)
Method
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.
- 1
Slice the pork shoulder into very thin, almost translucent strips. The thinner the cut, the greater the caramelization surface during cooking.
- 2
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
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
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
Quickly pass the tortillas over the flame to soften them. Garnish with the hot meat, finely chopped raw red onion, and chopped cilantro.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The marinated meat keeps for 24 hours in the fridge. Once cooked, it loses its crispness, so eat it immediately.
