Tacos al Pastor

Pork meat that crisps on the edges while remaining juicy inside, marinated in an intense red sauce. Caramelized pineapple brings a sweetness that cuts through the lime's acidity.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 1175
• Protein: 43 g
• Carbs: 126 g
• Fat: 54 g

Ingredients

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

Instructions

1. Meat preparation

   Slice the pork shoulder into very thin slices, almost like shavings. The thinner it is, the better the marinade penetrates and the faster the meat will grill.

2. Intense marinade

   Rehydrate the guajillo chilies in hot water for 10 minutes, then remove the seeds. Blend half of the pineapple with the garlic, red wine vinegar, lime juice, achiote paste, guajillo chilies, smoked paprika, cumin, and chili powder. The sauce should be thick and coat the meat evenly.

3. High-heat searing

   Heat the oil in a cast-iron skillet until it lightly smokes. Sear the meat in small batches so it grills without boiling. The edges should slightly char.

4. Pineapple caramelization

   Add the rest of the pineapple cut into small cubes to the pan. Let the fruit's sugar caramelize in contact with the meat's fat.

5. Assembly

   Warm the tortillas. Generously garnish with meat and pineapple. Sprinkle with chopped red onion and fresh cilantro.

Chef's tips

• Let the meat marinate for at least 4 hours so the pineapple acidity tenderizes the pork fibers.
• Never overcrowd the pan: the meat should grill instantly, not boil in its juices.

Storage

The marinated and cooked meat keeps for 3 days in the fridge. Reheat in a hot pan to regain the crispiness.