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Tacos Al Pastor

Serves

12 x 10cm Tacos

Cooks In

Less than 30 minutes

Difficulty

Easy

Traditionally grilled on a vertical spit, similar to a shwarma or gyro, Tacos Al Pastor is one of Mexico’s most famous – and tastiest – street foods. Although pork is traditional, chicken can also be also used – the key is the secret sauce it's marinaded in.

Method

  1. To make the marinade, pull the stems off the dried chillies, split them down the middle and shake out the seeds. If you are including the chipotle chillies you will need a knife to split them open. Heat a dry frying pan over a medium high heat, and press down the chillies using a spatula, until they smell nutty and turn a lighter brown. 
  2. Transfer the toasted chillies to a jug that is suitable for a stick blender, add the pineapple juice, cider vinegar, achiote paste, salt and garlic, blend until completely smooth.
  3. Place the meat in a suitable container, such as rectangular plastic box with a lid, add the marinade and thoroughly cover the meat with it. Cover with the lid or cling film and place in the fridge for at least an hour, preferably 4 hours or overnight.
  4. Preheat the grill and line a grill pan with foil. Remove the meat from the marinade leaving the excess sauce in the container. Lightly brush 12 of the spears of pineapple with oil, then brush the meat with oil. Cook the meat and the pineapple until lightly charred in places and hot through the centre, approx 6 minutes each side or until juices run clear. Let the meat rest covered for about 10 minutes. Slice thinly across the grain and place on a warm plate. Season with salt if desired.
  5. To heat the tortillas, heat a dry frying pan over a medium high heat, toast the tortillas on both sides until flecked with brown spots but still soft, place in a clean tea towel to keep warm.
  6. To serve, place the meat on top of toasted small soft corn tortillas, then top with grilled pineapple and your choice of toppings.