Tacos al pastor

Tacos al pastor

From
M is for Mexican
Serves
4
Prep
15 mins
Cooking time
120 mins

Ingredients

Quantity Ingredient
2 guajillo chillies
2 pasilla chillies
4 tablespoons white wine vinegar
120ml pineapple juice
4 garlic cloves
1 onion, roughly chopped
2 teaspoons ground cumin
25g achiote paste
1kg pork shoulder, cut into 1-cm slices
2 teaspoons sea salt
2 tablespoons olive oil
tortillas, to serve
Pineapple salsa, to serve

Method

  1. Toast the chillies in a dry frying pan on a medium heat for 1–2 minutes on each side, until aromatic. Remove the stems and soak in just-boiled water for 15 minutes. Blitz the soaked chillies in a blender, along with the vinegar, pineapple juice, garlic, onion, cumin and achiote paste, until smooth. Mix the pork slices well with the marinade in a shallow dish, and leave to marinate for 1–3 hours.
  2. Preheat your oven to 150°C. Line a roasting tin with foil, spread the pork slices in an even layer over the base. Top with another layer of foil, and scrunch down tightly. Roast in the oven for 1 hour and 30 minutes. Turn the heat up to 200°C, remove the foil and roast for 30 minutes.
  3. Serve the pork hot in warm tortillas along with the salsa de piña picante.
Tags:
Mexican
Mexico
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again