Meat
Tacos al Pastor
Pork marinated in achiote and chiles, with pineapple and fresh cilantro.
Gluten-free
Ingredients
- 800 g of pork (boneless loin) in thin fillets
- 3 guajillo chiles, seeded
- 2 ancho chiles, seeded
- 50 g of achiote paste
- 3 garlic cloves
- 1/4 white onion
- 60 g of pineapple juice
- 30 g of white vinegar
- 1 teaspoon of dried oregano
- 1/2 teaspoon of cumin
- 1 teaspoon of salt
- 200 g of fresh pineapple in cubes
- Chopped cilantro and chopped onion to serve
- Corn tortillas
Step-by-step
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- Rehydrate the guajillo and ancho chiles in hot water for 10 minutes; drain them.
- Put the chiles, garlic, onion, achiote, pineapple juice, vinegar, oregano, cumin and salt in the mixing bowl. Blend 1 min/speed 8 until you get a smooth marinade.
- Pour the marinade over the pork fillets and let it rest refrigerated for at least 2 hours.
- Clean the mixing bowl. Place the marinated meat spread out in the Varoma dish and the pineapple on top.
- Put 700 g of water in the mixing bowl and program 30 min/Varoma/speed 1 with the Varoma in place.
- Remove the meat, chop it finely and sear it in a hot pan for 4 minutes to seal it.
- Heat the tortillas and assemble the tacos with the meat, pineapple, cilantro and onion.
- Serve with green or red salsa to taste.
Tips
- If you have a griddle, brown the meat well for the crispy touch typical of the trompo.
- Pineapple juice helps tenderize the meat; do not marinate it longer than 12 hours.
- Serve with lime and a spicy salsa.
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