Tacos Al Pastor
Try these super authentic Tacos with this flavourful street dish all the way from Mexico. Deeply spicy and succulent pork stacked on corn tortillas and topped with pineapple to cut into that chilli flavour with a sweet pop!
Prepared with
Ingredients
Pork and marinade
- 14-17.5oz pork tenderloin
- Juice of 1 large orange
- 1 large white onion
- 14oz tin chopped tomatoes
- 2 large dried ancho chillies, deseeded
- 2 large dried chipotle chillies, deseeded
- 2 tsp cumin
- 1 tbsp garlic paste
- 2 tsp oregano
- To season salt and pepper
Pineapple and garnish
- 14oz tin cubed pineapple
- 1.75oz unsalted butter
- 1 tbsp light brown sugar
- Chopped spring onions
- Pickles red onions
- Chopped coriander
- 6-8 corn tortillas
Instructions
Step 1
Add all the marinade ingredients (apart from the pork) to your Ninja 3-in-1 Food Processor with Auto-IQ and set to full power for 60 seconds. Sauce should be the consistency of a passata. At this point check the seasoning and add salt and pepper if needed
Step 2
Slice your tenderloin into chunks – you will be aiming to fit around 4 or 5 chunks per tortilla. Add these to the sauce in sealed tub, mix and leave in the fridge overnight or at least 5 hours
Step 3
In a heavy pan or skillet, add a little oil and on a medium heat, fry the pork for about 8-10 minutes
Step 4
Take the pineapple chunks out of the juice (you can add a little of the juice to the pork if you want it a little sweeter). Heat the butter in a pan on a high heat, add the pineapple then the sugar and cook constantly stirring for 3-5 minutes until golden and caramelised
Step 5
Heat your tortillas in another pan on a very high heat and no oil. Around 45 seconds per side
Step 6
Prep the rest of the garnish and build your tacos! I like to have separate bowls for everything and let everybody build their own