Tacos al pastor
Tacos al pastor are probably one of the most popular tacos in Mexican cuisine. They are characterized by having achiote paste and are accompanied by pineapple.
We are making these today in an express version because instead of marinating the meat for a few hours, we are going to use the marinade to fry the meat so that we will have delicious tacos al pastor right away. They can be accompanied by corn tortillas but in this case we do it with a wheat tortilla because they are very easy to get. Easier impossible.
Ingredients
- 10 small wheat tortillas
- 2 tablespoons of oil
- 1 kg of minced pork
- 1 large onions
- 1 serrano pepper
- ½ tablet of achiote paste
- the juice of half an orange
- the juice of half a lime
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
To accompany:
- A bowl of chopped pineapple
- a little cooked corn
- 1 red onion, chopped
- A few fresh coriander leaves
Preparation
- In a blender glass, mix the jalapeño pepper, the orange and lemon juice, the achiote paste and 100 ml of water. Shred and reserve.
- Chop the onion. Add it together with the oil to a low Efficient saucepan and leave to fry gently. When the onion is tender, add the minced meat. Add a little salt, coriander, cumin and ground chili powder and mix well while the meat is frying little by little.
- When the meat is almost ready, add the mixture of juices and achiote. Check the taste and rectify salt. If you want more heat you can add more chili powder. Cook gently until all the liquid has evaporated.
- To assemble the taco, serve with two tablespoons of al pastor meat, and on top put a few pieces of pineapple, a little cooked corn, a few wheels of red onion and finish with some fresh coriander leaves.
Photos and recipe by Loleta .
