Soak the dried chili in hot water for 20 minutes.
Ingredients:
Dried chili pepper
Description
Iconic Mexican tacos inspired by kebab - marinated pork on a skewer with pineapple. The meat is marinated in adobo sauce with chili, seared in a pan, served with caramelized pineapple, onion, and cilantro. A sweet and spicy fusion that has conquered Mexico. On fresh corn tortilla with salsa verde - street food at its best.
Składniki (10)
Servings:
4
- Pork neck 600 g
- Pineapple 200 g
- Apple cider vinegar 30 ml
- Corn tortilla 0.4 szt.
- Dried chili pepper 2 szt.
- Onion 0.0 szt.
- Garlic 0.8 ząbek
- ✨ Opcjonalne
- Oregano 5 g
- Cumin 5 g
- Fresh coriander 0.1 pęczków
💰 Szacowany koszt dania:
~46.20 PLN
(11.55 PLN/porcję)
💡 Kliknij na składnik aby oznaczyć jako użyty
Preparation steps
1
2
Blend the chili with garlic, cumin, oregano, and vinegar.
Ingredients:
Garlic, Cumin, Oregano, Apple cider vinegar
3
Cut the meat into thin slices, marinate in the sauce for 2 hours.
Ingredients:
Pork neck
Im dłuższa marynata, tym lepszy smak - nawet całą noc.
4
Cut the pineapple into thin slices.
Ingredients:
Pineapple
5
In a hot pan, fry the meat in batches until crispy.
6
In the same skillet, caramelize the pineapple slices.
7
Finely chop the onion.
Ingredients:
Onion
8
Warm the tortillas, add meat, pineapple, onion, cilantro.
Ingredients:
Corn tortilla, Fresh coriander
Fun Fact
Taco al Pastor were introduced to Mexico by Lebanese immigrants who brought with them the technique of grilling meat on a spit.
Best for
Tips
🍽️
Serving
Tacos are best served on warm plates to maintain temperature. They can be garnished with lime slices and fresh cilantro. They pair well with salsa verde and spicy sauce.
🥡
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Meat and pineapple can also be frozen for up to 2 months. Reheat in a pan over medium heat to maintain crispness.
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