Tacos al Pastor
Ingredients
- 600 gPork shoulder blade (very thinly sliced)
- 1 pcAnanas comosus (L.) Merril (peeled and diced)
- 1 pcRed onion (finely chopped)
- 3 pcGarlic (minced)
- 50 mlLime juice
- 2 tbspRed wine vinegar
- 1 tbspSmoked paprika
- 1 tspCumin ground
- 1 tspHot pepper en poudre
- 1 pcFresh cilantro (leaves picked)
- 12 pcSoft tortilla (for filling), made from corn
- 3 tbspSunflower oil
- 1 pinchGray sea salt
- 50 gAchiote paste (diluted in a bit of vinegar)
- 2 pcGuajillo Chili (rehydrated, seeded and chopped)
Method
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.
- 1
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
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
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
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
Warm the tortillas. Generously garnish with meat and pineapple. Sprinkle with chopped red onion and fresh cilantro.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The marinated and cooked meat keeps for 3 days in the fridge. Reheat in a hot pan to regain the crispiness.
