Tacos al Pastor

Name: Tacos al Pastor
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 serving
Cuisine: Mexican
Ingredients: 150 g pork shoulder; 2 dried guajillo chillies; 1 dried ancho chilli; 15 g achiote paste; 1 clove garlic; 1 tbsp white vinegar; 3 tbsp orange juice; 0.25 tsp dried oregano; 0.25 tsp ground cumin; 0.25 tsp ground black pepper; 0.5 tsp fine salt; 80 g fresh pineapple; 2 tsp lard; 3 corn tortillas; 2 tbsp white onion; 2 tbsp fresh coriander; 0.5 lime

Thin slices of pork shoulder marinated in a red chilli and achiote adobo, seared until the edges caramelise and served on warm corn tortillas with charred pineapple, white onion, coriander and lime — the classic taquería taco of Mexico City.

Lunch & dinner 25g+ protein 8g+ fibre

45 min30 prep · 15 cookMedium789 kcalper serving

Method

Set a dry comal or heavy frying pan over medium heat and toast 2 guajillo chillies and 1 ancho chilli for about 30 seconds a side, pressing them flat, until they smell fragrant and turn pliable — do not let them blacken or the adobo will be bitter. Cover with just-boiled water and leave to soak for 20 minutes until soft.
Drain the chillies and put them in a blender with 15 g of achiote paste, 1 clove of garlic, 1 tbsp of white vinegar, 3 tbsp of orange juice, 0.25 tsp of dried oregano, 0.25 tsp of ground cumin, 0.25 tsp of black pepper, 0.5 tsp of fine salt and 20 g of the pineapple. Blend to a smooth, brick-red adobo, loosening with a splash of the soaking water if the blades stall; it should coat a spoon like double cream.
Lay the 150 g of thinly sliced pork shoulder in a bowl or shallow dish and rub every slice with the adobo so none is left bare. Cover and refrigerate for at least 4 hours, or overnight for the fullest flavour. Take it out 15 minutes before cooking.