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TACOS AL PASTOR

TACOS AL PASTOR

PEOPLE 6
PREPARATION TIME 40min
COOKING TIME 5h marinade
TOTAL TIME 5h 40min

1 kg pork, cut into thin strips about
1 cm thick
10 whole pasilla peppers or 5 teaspoons pasilla pepper powder
2 guajillo peppers or 1 teaspoon guajillo pepper powder
1 garlic clove + 4 cloves
250 ml white spirit vinegar
1 tablespoon annatto paste
1/2 teaspoon cumin powder
1 teaspoon dried oregano
1 small whole pineapple
Corn tortillas
1/2 bunch fresh coriander, chopped
1 small onion, minced
2 or 3 limes

Peel the garlic clove. Remove the plumage from the pineapple and peel it. If using whole chillies, rinse and soak in water to rehydrate for 20 min. Drain, remove stems and seeds. Place the chillies (whole or powdered) in the bowl of a blender, add the vinegar, garlic, cloves, annatto paste, cumin and oregano. Season to taste. Blend until the sauce has a smooth, homogenous texture. Adjust the consistency to your taste, adding a little water or vinegar if necessary. Pour the sauce into a saucepan and heat over low heat, stirring constantly, for a few minutes to thicken slightly, then remove from the heat. Use the sauce as a marinade to generously coat the pork strips. Place the strips of meat coated with the spicy marinade in a dish, one on top of the other, cover with cling film and leave to marinate for around 5 h in the fridge. After 5 h, pan-fry the meat: put a drizzle of oil in a frying pan, and cook over high heat. Now it's ready! Heat the corn tortillas in a frying pan and serve the meat on the tortillas, garnished with pineapple, coriander, raw onions and a squeeze of lime juice.

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