Pork · Mexican
Homemade Tacos al Pastor
Tacos al pastor are Mexico City's favorite street taco: pork in a red chile and achiote adobo, crisped and served with pineapple, onion and cilantro. You do not need a trompo at home, just thin slices of good pork; outdoor-reared organic loin stays juicy and takes the adobo beautifully.
- Prep30 min
- Cook30 min
- Total60 min
- Servings6
Ingredients
- 1 kg outdoor-reared pork loin, sliced 5 mm thick $345
- 4 guajillo chiles and 2 ancho chiles, seeded and soaked
- 50 g achiote paste
- 1/2 cup pineapple juice and 1/4 cup white vinegar
- 3 garlic cloves, 1/2 tsp cumin, 1 tsp oregano, 2 cloves, 1.5 tsp salt
- 2 tbsp organic pork lard $340
- 1/2 fresh pineapple, sliced
- 24 small corn tortillas, chopped onion, cilantro, lime and salsa verde
Instructions
- Blend the soaked chiles, achiote, pineapple juice, vinegar, garlic, cumin, oregano, cloves and salt into a smooth adobo.
- Coat the pork slices in the adobo and marinate at least 2 hours or overnight.
- Grill or sear the pineapple slices until caramelized, then chop.
- Heat a large cast-iron skillet with a little lard over high heat. Sear the pork in batches, 2 minutes per side, without crowding.
- Stack the cooked slices, chop them finely and return to the hot pan with a little more lard to crisp the edges.
- Warm the tortillas and fill with pork, pineapple, onion and cilantro. Finish with lime and salsa.
Tips
- Stack the marinated slices on a skewer and roast at 200 °C for a mini trompo.
- Partially freezing the loin makes thin slicing easy.
