Tacos Al Pastor
- Serves
- 4 Tacos
- 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.
Additional details
- 80g Cool Chile Al Pastor sauce
- 400g of pork shoulder
- 2 tbsp of oil
- 4 Taqueria Tortillas (white)
- 4 1cm thick spears from a small ripe pineapple
- To serve
- Finely diced onion
- Coriander leaves
- Lime wedges
- Habanero Hot sauce
Additional details
- 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 and place in the fridge for up to 8 hours.
- 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 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.
- 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.
- To serve, place the meat on top of toasted small soft corn tortillas, then top with grilled pineapple and your choice of toppings.
Highlighted Ingredients
-
Al Pastor Marinade 170g
£4.35
-
12cm - WHITE 1kg - Taqueria Tortillas
£5.50
-
Habanero Hot Sauce 150g
£4.35