Tacos al Pastor

Chilli and achiote-marinated pork seared until charred, piled onto warm corn tortillas with sweet pineapple.

TIME BREAKDOWN
Prep: 30 min
Cook: 25 min
Total: 55 minutes (plus 4 hours marinating)
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 800g boneless pork shoulder, sliced 5mm thick
  • 3 dried guajillo chillies, stalks and seeds removed
  • 2 dried ancho chillies, stalks and seeds removed
  • 2 tbsp achiote paste
  • 100ml pineapple juice
  • 3 tbsp white wine vinegar
  • 4 cloves garlic, peeled
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 cloves, ground
  • 1 tsp fine salt
  • 1 tbsp vegetable oil, for cooking
  • 1/2 fresh pineapple, peeled, cored and cut into 1cm slices
  • 12 small corn tortillas
  • 1 small white onion, finely chopped
  • Small bunch fresh coriander, chopped
  • 2 limes, cut into wedges

Method

  1. Soak the dried chillies in hot water for 20 minutes until soft, then drain. Blend with the achiote paste, pineapple juice, vinegar, garlic, cumin, oregano, cloves and salt until completely smooth.

  2. Rub the marinade into the pork slices, cover and chill for at least 4 hours, ideally overnight.

  3. Heat the oil in a large heavy frying pan or griddle over a high heat. Cook the pork in batches for 3 to 4 minutes per side until deeply browned with charred edges. Rest on a warm plate.

  4. In the same pan, sear the pineapple slices for 2 minutes per side until caramelised, then chop roughly.

  5. Chop the pork into small pieces and mix with a little of the pineapple.

  6. Warm the tortillas in a dry pan for 30 seconds per side. Fill with the pork and pineapple, then top with onion and coriander and serve with lime wedges.