Tacos al Pastor
Crispy caramelized pork in a spicy guajillo chile and achiote paste marinade, served with grilled pineapple and fresh cilantro in a warm corn tortilla — the legendary street taco of Mexico City.
Ingredients
- pork (neck)500 g
- corn tortillas6 pcs
- pineapple150 g
- white onion1 pcs
- cilantro (coriander)20 g
- salsa verde80 ml
- lime1 pcs
- achiote paste2 tbsp
- guajillo chili pepper (dried)3 pcs
- orange juice60 ml
- garlic3 cloves
- apple cider vinegar2 tbsp
Instructions
Remove the stems and seeds from the dried guajillo chiles, cover with boiling water and let sit for 15 minutes until softened.
Blend the soaked chiles, garlic, orange juice, vinegar and achiote paste until smooth (add 2-3 tbsp of the chile soaking water if needed); strain the marinade through a sieve.
Slice the pork into thin strips, 5-7 mm thick, pour over the marinade, mix thoroughly and refrigerate for at least 4 hours, preferably overnight.
Heat a grill pan or cast-iron skillet until very hot and sear the meat in batches, 2-3 minutes per side, until caramelized and crusty, then chop finely.
In the same pan, sauté the diced pineapple for 2-3 minutes until the edges are lightly caramelized.
Warm the corn tortillas for 20-30 seconds per side in a dry skillet; stack two together for extra sturdiness.
Top each tortilla with the meat, pineapple, finely chopped onion and cilantro, then finish with salsa verde.
Serve immediately with a squeeze of lime juice.
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