Tacos al Pastor
I first tried this savory, sweet and spicy dish in Mexico, where Tacos al Pastor are very popular street food and only seldomly cooked at home. Traditionally, the meat is stacked on a vertical rotisserie grill (“trompo”) together with slices of pineapple, cut down portion-wise and served in a corn taco and garnished with lemon juice, chopped onions, coriander and hot sauce. Luckily, our recipe doesn’t require a trompo, so we can easily make it at home!
4
servings15
minutes15
minutes4
hours4
hours30
minutesIngredients
- MARINADE
15 g 15 guajillo chili
15 g 15 achiote paste
40 ml 40 pineapple juice
40 ml 40 white vinegar
2 2 garlic cloves
1/2 tbsp 1/2 oregano
1/2 tsp 1/2 ground cumin
1/2 tsp 1/2 ground black pepper
1 1 clove
1 tsp 1 soy sauce
- TACOS
500 g 500 pork loin (cut in thin slices)
Corn tortillas (soft)
1 1 onion, sliced in rings
1 1 onion, finely chopped
1 can 1 of pineapple
Coriander
Hot sauce
Directions
- Put the chilies in a small pot and cover with water. Boil over medium heat for about 15 minutes or until soft. Let them cool and remove the water.
- Place the chilies, vinegar, pineapple juice with the spices and achiote paste in a blender and blend into a smooth sauce marinade. Add salt, if necessary.
- Season the meat with salt and pepper. Place the sauce and meat in a large bowl, cover and leave it to marinate for at least 4 hours, ideally overnight.
- Sear the meat on both sides until brown. Then add onion rings, and pineapple (sliced in 3 cm cubes), reduce heat and stir-fry until cooked.
- Heat up the tacos briefly in a pan, then serve with meat and garnish with finely chopped onions, coriander, lemon juice and your favorite hot sauce.
Equipment
- Blender
- Small pot
- Large bowl
- Frying pan
Notes
- Marinate for at least 4 hours, ideally overnight.
- Traditionally the meat is cooked on a vertical rotisserie grill (“trompo”) – this version works in an ordinary pan.