Tacos al Pastor
A Mexican dish. Ready in about 4 hours 35 minutes, serves 4.
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Ingredients
- • 1 whole white onion
- • 1 whole pineapple
- • 120 ml orange juice
- • 60 ml white vinegar
- • 30 g achiote paste
- • 10 g chili powder
- • 2 cloves garlic
- • 1 tsp dried oregano
- • 1 tsp ground cumin
- • 1 kg pork shoulder
- • 10 g fresh cilantro
- • 12 whole corn tortillas
- • 1 kit Smoky Two-Chile Salsa
- • 2 whole limes
Method
- 1
Gather ingredients: 1 whole white onion, 1 whole pineapple, 120 ml orange juice, 60 ml white vinegar, 30 g achiote paste, 10 g chili powder, 2 cloves garlic, 1 tsp dried oregano, 1 tsp ground cumin, 1 kg pork shoulder, 10 g fresh cilantro, 12 whole corn tortillas, 1 kit Smoky Two-Chile Salsa, 2 whole limes. Tools needed: chef knife, cutting board, blender, large resealable plastic bag, barbecue grill, tongs, platter, medium bowl.
- 2
Coarsely chop 0.5 white onion and 2 rounds of pineapple. Place in blender with orange juice, vinegar, achiote, chili powder, garlic, oregano, and cumin. Puree until smooth.
- 3
Place pork in a large resealable bag. Add marinade, seal while removing air, and coat. Chill for 4 hours.
- 4
Heat barbecue grill to medium-high heat. Grill remaining pineapple slices 5 minutes per side and marinated pork 3 minutes per side until charred.
- 5
Chop grilled pineapple into cubes and chop grilled pork. Combine on a platter. Finely chop remaining 0.5 onion and cilantro; mix in a bowl.
- 6
Grill tortillas briefly for 10 seconds per side until warm and slightly charred.
- 7
Assemble tacos using pork-pineapple mixture, relish, salsa, and lime wedges.
