Home-style tacos al pastor

Name: Home-style tacos al pastor
Total time: 90 min
Yield: 3
Cuisine: Mexican
Ingredients: 400 g Pork shoulder, boneless; 180 g Pineapple flesh; 180 g Corn tortillas (check for wheat); 20 g Achiote paste (check label); 12 g Dried ancho chilli, deseeded; 10 g Garlic; 20 g Wine vinegar; 25 g Lime juice; 1 g Dried oregano; 2 g Ground cumin; 10 g Rapeseed oil; 60 g Onion; 12 g Fresh coriander; 2 g Salt

Spiced pork and pineapple tacos adapted for a home frying pan.

Estimated total time: 90 minutes3 portionsAbout 540 kcal per portion

Tacos al pastor — real photograph — Photo: City Foodsters · CC BY 2.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 3 portions

400 g Pork shoulder, boneless
180 g Pineapple flesh
180 g Corn tortillas (check for wheat)
20 g Achiote paste (check label)
12 g Dried ancho chilli, deseeded
10 g Garlic
20 g Wine vinegar
25 g Lime juice
1 g Dried oregano
2 g Ground cumin
10 g Rapeseed oil
60 g Onion
12 g Fresh coriander
2 g Salt

Method

Soak ancho in hot water for 15 minutes and drain. Blend with achiote, garlic, vinegar, lime, oregano, cumin and salt.
Thinly slice pork and coat in the marinade. Cover and refrigerate for 45 minutes; longer marination improves flavour.
Heat oil in a wide pan. Cook pork in batches for 5–7 minutes until browned and fully cooked. Sear chopped pineapple in the same pan.
Warm tortillas, fill with pork and pineapple, and finish with finely chopped onion and coriander.

Includes 45 minutes marinating. A pan adaptation of spit-roasted al pastor; achiote paste ingredients vary by brand.

Tacos al pastor

Allergens and ingredient checks

Listed allergens: gluten, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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