Mexico: Tacos al Pastor

You will find many different versions of the recipe on the internet. The ingredients remain more or less the same. But the longer the meat marinates and the slower you cook it, the tastier the result becomes.

Here is my (slightly faster version), where the meat is not slow-cooked in the oven or BBQ - but marinated overnight. If you go for the slow cooking, don't cut the meat into pieces but leave it in whole.

Ingrediënts for 4 persons

- 500 to 600g pork shoulder, pork loin or prosciutto
   If it has to go fast, best pork loin (is leaner). If you want to cook it slowly in a slow cooker,       oven or on the BBQ take 'procureur' or shoulder (is fattier)

- 1 tbsp dried Chipotle herbs (more if you like it really spicy)

- 2 tbsp achiote powder (or paprika)

- 3 tbsp apple or cider vinegar

- 1 fresh pineapple - 3/4 in fine cubes & 1/4 in larger pieces

- 100ml pineapple juice

- 1 clove garlic (or more if desired) pressed

- 1 tsp cumin powder

- 1 tsp oregano

- 1 tsp salt

- 1 tsp olive oil

- 8 to 12 small soft corn tortillas

- 1 small red onion, finely chopped

- Lime wedges

- To your choice: salsa, guacamole, sour cream, coarsely chopped coriander

Preparation

In a blender, blend the 1/4 larger pineapple chunks, the Chipotle seasoning, achiote (or paprika), vinegar, garlic, cumin, oregano, salt and olive oil into a smooth marinade. If the marinade is too thick, or you don't have enough, add a little more oil or pineapple juice.

Cut the meat into pieces that are not too thick and mix with the marinade. Make sure the meat is well covered all over. Let marinate for at least 4h, better still 1 full night.

Heat a grill pan over medium-high heat. Gently fry the meat in portions until cooked and slightly caramelised (about 3 to 4 minutes on each side).

To serve: heat the corn tortillas in a dry pan or in the microwave. Place some slices of grilled meat on each tortilla and garnish as desired with red onion, diced pineapple, coriander, lime, guacamole, sour cream...

Possibly a spicy salsa over that. And an ice-cold (Mexican) beer on the side ;-).

¡Buen provecho!