Tacos al pastor – chilli-marinated pork tacos with pineapple

Ingredients for 4 portions

• 5Guajillo chiles
• 1Ancho chile
• 800 gPork leg, in thin steaks
• 40 gAchiote paste
• 1Orange, juiced
• 3 tbspVinegar, white
• 3 clovesGarlic
• 1 tspMexican oregano
• 3 mlCumin
• 2Cloves
• to tasteBlack pepper
• to tasteSalt
• ½Pineapple, peeled, sliced
• 2 tbspRapeseed oil, for frying

On the side

• 6Tomatillos, husked
• 2Serrano chiles
• 1 cloveGarlic, for the salsa
• 25 gCoriander
• 1Yellow onion, finely chopped
• 3Limes, in wedges
• 20Corn tortillas

Method

1. Remove the stems, seeds and veins from the dried chillies. Toast them for a few seconds per side in a hot, dry frying pan without letting them burn.
2. Soak the chillies in hot water for 15 minutes.
3. Meanwhile, cut the pork into thin steaks, about 0.5 cm, if it is not already sliced.
4. Drain the chillies and blend until smooth with the achiote paste, orange juice, vinegar, garlic, oregano, cumin, cloves, pepper and salt.
5. Turn the pork in the marinade until every steak is coated, put it in a bowl and cover with cling film.
6. Leave the pork to marinate in the fridge for at least 2 hours, ideally overnight.
7. Meanwhile, make the salsa: blend the tomatillos, serrano chillies, garlic, a third of the coriander, a splash of water and some salt until fairly smooth.
8. Finely chop the onion and the rest of the coriander and cut the limes into wedges.
9. Fry the pineapple slices in a hot, dry frying pan for 3 minutes per side, until charred in places. Cut into small pieces.
10. Heat the oil in the same pan over a high heat and fry the pork in batches for 2–3 minutes per side, until dark and crisp at the edges. Chop the meat into small pieces and mix with the pineapple.
11. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
12. Pile the pork onto the tortillas and top with onion and coriander. Serve with lime wedges and the salsa.

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