📍 Mexico City
Skillet tacos al pastor
Thin slices of marinated pork served in corn tortillas with pineapple, onion and cilantro.
- Preparation
- 40 min
- Cooking
- 20 min
- Waiting and resting
- 120 min
History
Tacos al pastor are closely associated with Mexico City and the Mexican adaptation of vertical-spit cooking. This skillet version preserves the marinade and pineapple for home cooking.
Ingredients
Preparation
- 1
Soak the chiles in hot water for 15 minutes. Blend with achiote, garlic, orange juice, vinegar, cumin, oregano and salt.
- 2
Coat the pork and marinate covered in the refrigerator for 2 hours.
- 3
Heat the oil and cook the meat in batches without crowding, until browned and at 63 °C; rest 3 minutes.
- 4
Brown the pineapple separately, chop the meat and serve in hot tortillas with pineapple, onion and cilantro.
Cooking tips
- Cook pork in small batches to brown it without liquid pooling in the pan.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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