Name: Tacos al Pastor
Prep time: 270 min
Cook time: 25 min
Total time: 295 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 kg pork shoulder, thinly sliced; 3 piece dried guajillo chiles, stemmed and seeded; 2 piece dried ancho chiles, stemmed and seeded; 2 tbsp achiote paste; 60 ml white vinegar; 120 ml orange juice; 250 g fresh pineapple, cut into chunks; 4 clove garlic; 1 tsp ground cumin; 1 tsp dried Mexican oregano; 18 piece small corn tortillas; 0.5 piece white onion, finely diced; cilantro, chopped (a handful); lime wedges (for serving); salt (to taste)

Method

Toast the chiles

Toast the guajillo and ancho chiles in a dry pan over medium heat for about a minute per side, until fragrant.

Watch closely — a few seconds too long and the chiles turn bitter instead of fragrant.

2 min

Soak the chiles

Cover the toasted chiles with hot water and let them soften.

20 min

Blend the adobo

Blend the soaked chiles with the achiote paste, garlic, vinegar, orange juice, cumin, oregano and a third of the pineapple into a smooth marinade.

Marinate the pork

Coat the sliced pork thoroughly in the marinade and let it sit in the fridge.

Four hours is the minimum; overnight gives the deepest flavor.

240 min

Sear the pork

Sear the marinated pork in batches in a very hot, dry skillet until the edges char and crisp.

10 min

Char the pineapple

Char the remaining pineapple chunks in the same hot pan until caramelized at the edges.

3 min

Warm the tortillas

Warm the corn tortillas directly on the hot pan until soft and lightly toasted.

1 min

Chop and assemble

Chop the charred pork into small pieces and pile it onto the tortillas with onion, cilantro and the charred pineapple.

Finish and serve

Squeeze lime over the tacos and serve immediately.

Tacos al Pastor

Ingredients

Method

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