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.
Ingredients Used
Ingredients (10)
Servings:
4
- Pork neck 600 g
- Pineapple 200 g
- Apple cider vinegar 30 ml
- Corn tortilla 0.4 pcs (~12 g)
- Dried chili pepper 2 pcs (~6 g)
- Onion 2 g
- Garlic 0.8 clove (~4 g)
- ✨ Optional
- Oregano 5 g
- Cumin 5 g
- Dill 0.1 bunch (~2 g)
💰 Estimated dish cost:
~22.86 PLN
(5.71 PLN/serving)
💡 Click an ingredient to mark it as used
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, Dill
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.
📸 Cooked by the community
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