Imagine yourself standing up on the pavement of a street, surrounded by a bunch of people opening their mouths to stuff themselves with these little things that taste heavenly and hearing things like “dos de asada, con mucha salsa y guacamole” or “me das cuatro de adobada sin cebolla para llevar”, but not understanding a thing of what that means, that is the way “El inglés”, my hubby, feels every time we go and eat tacos. He loves the whole experience, that we, Mexicans, just take for granted or for something normal.
He says that there is nothing that compares of eating a taco standing up, trying to avoid to drop any of the stuffing from the taco. He thinks eating a taco is an art, a skill that not everybody posses, well, unless you are a Mexican, but I have to say that after 10 years of marriage, my lovely hubby has mastered the art of eating a taco and he is very good at it! Well done to the hubby, my Mexican at heart!
This recipe is my hubby’s favourite tacos, “Al pastor Tacos”. The meat use for this tacos usually is pork and traditionally, in a taqueria (an open sort of restaurant to eat tacos) you will find the meat stuck up in a “trompo” or roller grilled. When you order an “al pastor” taco, the taquero, the guy that makes the tacos, cuts the pieces of meat, just like the Turkish people cut the doner kebab meat, and will make a taco, filled with onion, coriander and spicy salsa.
The method to use a roller grilled to cook meat for tacos in Mexico was adopted because of a large Lebanese immigrant community, so thanks to them we enjoy these delicious little beauties.
Traditionally the meat is stuck up in the roller grilled with a piece of pineapple on top, so when you have a taco, the taquero can put a piece of pineapple on your taco, but everybody have their own way and their own recipe.
Prep 10 min
Marinate for 3 hrs or over night
Cook 20 min or less
- 3 guajillo chillies clean and deseeded
- 1 ancho chilli clean and deseeded
- 10 gr achiote paste
- 500 gr pork loin or leg cut in thin slices
- 1/2 tsp ground cumin
- 1 big clove garlic
- 4 tbsp white vinegar
- 1 cup pineapple juice
- 1/2 tsp pepper
- Salt to taste
- 15 warm corn tortillas
- 1 finely chopped white onion
- 100 gr finely chopped coriander
- Arbol chilli salsa
- Beer to drink (optional)
Put the dried and deseeded chillies in hot water to soften.
Once they are soft, blend them with the garlic, cumin, achiote, salt and pepper, vinegar and pineapple juice, until getting a sauce consistency.
Put the pieces of pork meat in the marinade and leave in the fridge over night or at least 3 hours before cooking.
Fried the pieces of pork with some rapeseed oil, trying to leave them coated with some of the marinade. Chopped the pieces to make tacos.
Have it in tacos with onion, coriander and spicy salsa.
If you want to do the full monty! get some very cold coronas!