Tacos al pastor
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 6-8
Ingredients
- 1.5kg boneless pork shoulder, skin and large pieces of fat removed, meat cut into ½cm-thick slices
- 1 pineapple, cut into 1cm slices
- 1 large red onion, cut into thick slices
- a handful of leaves coriander
MARINADE
- 50g achiote paste, see notes below
- 50ml fresh orange juice
- 4 guajillo chillies, stems removed, see notes below
- 1 chipotle chilli, stem removed
- 4 cloves garlic
- 1 heaped tsp dried oregano
- 1 heaped tsp ground cumin
- ¼ tsp ground cloves
- 100ml pineapple juice
- 60ml white wine vinegar
- 2 tsp fine sea salt
- 2 tsp caster sugar
TO SERVE
- corn tortillas and lime wedges
Method
- STEP 1
For the marinade, crumble the achiote into the orange juice and leave for 5 minutes.
- STEP 2
In a dry pan over a medium heat, fry the chillies for 3-4 minutes or until charred, then add to a food processor with the achiote and orange juice, and the remaining marinade ingredients. Whizz to combine, then pour all over the meat. Cover and chill overnight or for at least 4 hours.
- STEP 3
Prepare the BBQ for direct cooking by spreading the coals in an even layer. Brush the pineapple and onion with a little oil, and cook for a few minutes, turning once, until charred. Dice, season and mix with the coriander.
- STEP 4
Grill the pork for 4-5 minutes on each side, turning, until the outside is charred but the meat on the inside is cooked through. (Alternatively, heat the grill to high and grill for 5 minutes each side, or until charred and cooked through.) Rest for 5 minutes under foil, then chop into small pieces, serving with the onion and pineapple, tortillas and lime wedges for squeezing over.
