Tacos al pastor at home

40 min · serves 3

A cast-iron version that skips the vertical spit. Guajillo chillies can be swapped for the dried red chillies sold at any Vietnamese market.

Ingredients

• 400 g Pork shoulder, thinly sliced
• 4 pieces Dried red chillies, deseeded
• 150 g Ripe pineapple
• 3 cloves Garlic
• 2 tbsp Cider vinegar
• 1 tsp Sweet paprika
• 1 tsp Ground cumin
• 1 tsp Turmeric or annatto oil
• 8 pieces Small corn or flour tortillas
• 1 bulb Onion, finely diced
• 20 g Coriander, chopped
• 1 piece Lime

Method

1. Soak the dried chillies in boiling water for about 10 minutes until soft, then drain.
2. Blend the chillies with garlic, 100 g of the pineapple, vinegar, paprika, cumin, turmeric and a teaspoon of salt into a thick paste.
3. Coat the pork in the paste and leave it 15 minutes at room temperature.
4. Heat a cast-iron pan until very hot. Lay the pork in a single layer and sear 3 minutes a side until the edges char. Work in two batches if the pan is crowded.
5. Move the pork to a board and chop it small. Sear the remaining 50 g of pineapple in the same pan.
6. Warm the tortillas over a flame or in a dry pan, about 20 seconds a side.
7. Fill the tortillas with pork, add the seared pineapple, onion and coriander, then squeeze lime over the top.

Tacos al pastor →