Taco al pastor

What to get ready

• Pork 440 g
• Achiote spice 32 g
• Mexican dried chillies 8
• Pineapple 200 g
• Tortilla 12
• Shallots 1.2
• Coriander 20 g
• Lime 2
• Rice vinegar 60 ml

Method

1. 1 Roast dried chilies and then grind them with achiote, vinegar, and pineapple juice to make a thick red marinade.
2. 2 Marinate the pork slices (5 mm thick) for 8 hours, stacking them in a block to ensure the marinade penetrates evenly through each layer.
3. 3 Skewer the entire piece of meat onto a stick with a pineapple slice on top, then grill it upright, rotating it evenly for 25 minutes; the pineapple juice dripping down the stick onto the meat is what makes al pastor unique.
4. 4 Slice the charred outer layer of the meat thinly in batches, while continuing to grill the inside.
5. 5 Heat the corn tortilla for 20 seconds, then layer with the meat, grilled pineapple, red onion, cilantro, and a squeeze of lime.

With an appliance

• Oven 40 min

  Replace step 3: Arrange the pork on the rack in the middle of the oven at 230 degrees for 25 minutes, turning it once at minute 12, and place a drip tray underneath to catch the grease. The oven ensures even cooking and requires less constant monitoring of the charcoal, while resulting in a less smoky outer layer.