Tacos al pastor are a classic of Mexican gastronomy that combines Arab cooking techniques with local ingredients. This traditional recipe features meat marinated in achiote spices, cooked to perfection and served in hot tortillas with caramelized pineapple.
Ingredients
Step-by-step preparation
Toast the guajillo chiles without seeds in a hot skillet. Blend with achiote, vinegar, garlic, cumin and salt until you get a homogeneous paste.
Place the pork strips in a container and cover completely with the marinade. Let rest at least 2 hours, preferably overnight in the refrigerator.
Heat a comal or skillet over high heat. Cook the marinated meat until golden and crispy at the edges, approximately 15-20 minutes. Stir constantly.
In the same skillet, add the pineapple chunks and let them caramelize with the meat for 3-4 minutes. The pineapple juice will add a sweet and juicy touch.
Heat the tortillas directly over the comal flame or on a skillet for a few seconds on each side until they are flexible.
Place the al pastor meat with pineapple in the center of each tortilla. Add fresh onion rings and serve immediately with cilantro, lime and salsa.
Receta publicada por D4 Digital Studio — Agencia digital para negocios latinos en Italia