Tacos al Pastor (Mexico City Style)
0.0
Mexican
•Marinated pork cooked with chili, spices, and pineapple, traditionally served on small corn tortillas with onion and cilantro.
Ingredients
4
SERVINGSMarinade
700 g pork shoulder
3 pcs dried guajillo chilies
2 pcs dried ancho chilies
2 pcs garlic cloves
30 g achiote paste
3 cl pineapple juice
3 cl white vinegar
1 tsp dried oregano
1/2 tsp cumin
salt
black pepper
For Cooking
fresh pineapple slices
small corn tortillas
finely chopped white onion
chopped cilantro
lime wedges
Instructions
1
Preparation: Make sure you have all ingredients ready before you start cooking.
2
Soak dried chilies in hot water for 600 seconds.
3 pcs dried guajillo chilies
2 pcs dried ancho chilies
3
Blend chilies with garlic, achiote, pineapple juice, vinegar, oregano, cumin, salt, and pepper until smooth.
3 pcs dried guajillo chilies
2 pcs dried ancho chilies
2 pcs garlic cloves
30 g achiote paste
30 ml pineapple juice
30 ml white vinegar
1 tsp dried oregano
0.5 tsp cumin
salt
black pepper
4
Toss pork slices thoroughly with marinade.
700 g pork shoulder
5
Marinate at least 14400 seconds (4 hours) or overnight.
700 g pork shoulder
6
Heat a heavy pan or grill over high heat.
7
Cook pork in batches until slightly charred and caramelised.
700 g pork shoulder
8
Warm tortillas.
9
Fill tortillas with pork.
700 g pork shoulder
10
Top with pineapple, onion, cilantro, and lime juice.
fresh pineapple slices
small corn tortillas
finely chopped white onion
chopped cilantro
lime wedges
Ready to eat!
