Tacos al pastor
Pork in a marinade of dried chillies and pineapple, seared to caramelised edges, in a corn tortilla.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Seed the chillies and toast them in a dry pan until they smell — twenty seconds a side, no longer, or they turn bitter. Cover with boiling water for fifteen minutes.
Blend the softened chillies with half the pineapple, the achiote, vinegar, garlic, cumin and oregano to a smooth paste. Season it.
Coat the pork in the marinade and leave it at least two hours, ideally overnight. Do not go past a day: the pineapple will soften the meat to mush.
Get a pan searing hot and cook the meat in batches, two minutes a side. Do not stir until dark edges appear.
Sear the rest of the pineapple in the same pan and dice it. Chop the meat roughly, warm the tortillas twenty seconds a side and build: meat, pineapple, onion, coriander, lime.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Larry Miller · CC BY-SA 2.0