DinnerMain Course

Tacos al Pastor

Name: Tacos al Pastor
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 portioner
Cuisine: mexican
Ingredients: 900 g pork shoulder thinly sliced; 3 stk. dried guajillo chili stemmed and deseeded; 2 stk. dried ancho chili stemmed and deseeded; 4 fed garlic peeled; 2 spsk. achiote paste; 0,25 kop white vinegar; 0,25 kop orange juice; 0,5 tsk. cumin ground; 0,5 tsk. oregano dried; 1 tsk. salt; 0,5 stk. pineapple peeled and cored, cut into 1/2-inch thick slices; 12 stk. corn tortilla; 0,5 stk. white onion finely diced; 0,25 kop cilantro chopped; 2 stk. lime cut into wedges

These Tacos al Pastor feature marinated pork cooked until tender and flavorful, then thinly sliced and served in warm tortillas. Pineapple and onion add a touch of sweetness and freshness, balancing the rich pork.

En original opskrift af Forkin

Tid i alt: 1 t. 15 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 873 kcal

Klargøring

Ingredienser

pork

900 gpork shoulder, thinly sliced

marinade

3 stk.dried guajillo chili, stemmed and deseeded
2 stk.dried ancho chili, stemmed and deseeded
4 fedgarlic, peeled
2 spsk.achiote paste
0,25 kopwhite vinegar
0,25 koporange juice
0,5 tsk.cumin, ground
0,5 tsk.oregano, dried
1 tsk.salt

filling

0,5 stk.pineapple, peeled and cored, cut into 1/2-inch thick slices

serving

12 stk.corn tortilla

garnish

0,5 stk.white onion, finely diced
0,25 kopcilantro, chopped
2 stk.lime, cut into wedges

Udstyr

grill or large cast-iron skillet · resealable bag · blender · large bowl · cutting board · small bowl

Fremgangsmåde

Trin for trin

1
Place the guajillo and ancho chilies in a small bowl, cover with hot water, and let them rehydrate for 15-20 minutes until softened.
Ca. 20 min.
Kokkens note: Ensure the chilies are fully submerged for even rehydration.
2
Drain the rehydrated chilies and transfer them to a blender along with the garlic, achiote paste, white vinegar, orange juice, cumin, oregano, and salt.
Ca. 2 min.
3
Blend the marinade ingredients until completely smooth, adding a tablespoon of water if needed to achieve a pourable consistency.
Ca. 3 min.
Kokkens note: A smooth marinade ensures even flavor distribution.
4
Place the thinly sliced pork shoulder in a large bowl or a resealable bag.
Ca. 1 min.
5
Pour the prepared marinade over the pork, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Ca. 30 min.
Kokkens note: Marinating longer will result in more tender and flavorful pork.
6
Preheat your grill or a large cast-iron skillet over medium-high heat.
Ca. 5 min.
Kokkens note: A well-heated surface helps achieve a good sear on the pork.
7
Grill or pan-fry the marinated pork slices in batches, along with the pineapple slices, until the pork is cooked through and slightly charred, about 3-4 minutes per side.
Ca. 20 min.
Kokkens note: Do not overcrowd the pan or grill to ensure even cooking and browning.
8
Remove the cooked pork and pineapple to a cutting board. Finely chop the pork into small pieces and dice the pineapple.
Ca. 5 min.
Kokkens note: Small, uniform pieces of pork are ideal for tacos.
9
Warm the corn tortillas on a dry skillet or griddle until pliable and slightly toasted, about 30 seconds per side.
Ca. 5 min.
Kokkens note: Stacking warm tortillas helps keep them soft.
10
Assemble the tacos by filling each warm tortilla with the chopped al pastor pork and diced pineapple.
Ca. 5 min.
11
Garnish with finely diced white onion, chopped cilantro, and a squeeze of fresh lime juice.
Ca. 1 min.

Pr. portion

Næringsindhold

55%Score

Kalorier: 873,3kcal
Protein: 47,2g
Kulhydrat: 72g
Fedt: 46,1g
Kostfibre: 12,7g
Sukker: 16,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover al pastor pork and pineapple in an airtight container in the refrigerator.

Genopvarmning

Reheat the pork in a skillet over medium heat until warmed through, then warm tortillas separately.