A recipe from Gemo

Tacos al Pastor

Name: Tacos al Pastor
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 700 g Pork Shoulder (thinly sliced across the grain); 3 pc Dried Chili (Whole) (seeded; see warning for powder fallback); 2 tsp Paprika (for red color and an achiote-free Georgian-market adobo); 60 ml White Vinegar; 1 pc Orange (juiced for the marinade); 4 clove Garlic (peeled); 1 pc Onion (one quarter for marinade; rest finely chopped for serving); 1.5 tsp Dried Oregano (Mexican oregano if available); 1 tsp Cumin (Ground); 0.25 tsp Cinnamon (Ground); 0.13 tsp Ground Cloves (or a small pinch); 0.5 tsp Black Pepper; 1.25 tsp Salt (plus more to taste); 2 tbsp Sunflower Oil (for searing); 330 g Pineapple (80 g blended into the marinade; 250 g charred for serving, or use drained canned rings plus their juice); 12 pc Tortilla (small wheat tortillas are a practical fallback); 0.5 bunch Cilantro (Coriander) (finely chopped); 2 pc Lime (cut into wedges); 0.5 cup Salsa (for serving; optional but traditional)

გემო (ოფიციალური გვერდი)Chef

50 minMedium4 servings

Mexican street-style pork tacos with a red chile, paprika, pineapple, orange, vinegar, garlic, oregano, and cumin marinade, cooked hard in a skillet or on a grill for charred edges, then served with pineapple, onion, cilantro, lime, and salsa.

Ingredients

4 servings

700 gPork Shoulderthinly sliced across the grain
3 pcDried Chili (Whole)seeded; see warning for powder fallback
2 tspPaprikafor red color and an achiote-free Georgian-market adobo
60 mlWhite Vinegar
1 pcOrangejuiced for the marinade
4 cloveGarlicpeeled
1 pcOnionone quarter for marinade; rest finely chopped for serving
1.5 tspDried OreganoMexican oregano if available
1 tspCumin (Ground)
0.25 tspCinnamon (Ground)
0.13 tspGround Clovesor a small pinch
0.5 tspBlack Pepper
1.25 tspSaltplus more to taste
2 tbspSunflower Oilfor searing
330 gPineapple80 g blended into the marinade; 250 g charred for serving, or use drained canned rings plus their juice
12 pcTortillasmall wheat tortillas are a practical fallback
0.5 bunchCilantro (Coriander)finely chopped
2 pcLimecut into wedges
0.5 cupSalsafor serving; optional but traditional

Method

01
Toast the 3 dried chiles briefly in a dry skillet until fragrant, then cover with hot water for 15 minutes to soften. Drain them and blend with 2 teaspoons paprika, 80 g pineapple, the juice of 1 orange, 60 ml vinegar, 4 garlic cloves, one quarter of the onion, 1 1/2 teaspoons oregano, 1 teaspoon cumin, 1/4 teaspoon cinnamon, 1/8 teaspoon cloves, 1/2 teaspoon black pepper, and 1 1/4 teaspoons salt until smooth. If using canned pineapple, you can use 80 ml of its juice instead of fruit. If the sauce is gritty, strain it.
⏱ 15 min
02
Put 700 g sliced pork in a bowl or food-safe bag and coat it thoroughly with the adobo. Cover and refrigerate for at least 3 hours, or overnight if possible, so the chile, paprika, pineapple, orange, garlic, oregano, cumin, and vinegar flavor penetrates the meat.
⏱ 180 min
03
Cut the remaining 250 g pineapple into small slabs or rings. Heat a heavy skillet, grill pan, or outdoor grill until very hot, brush with a little of the 2 tablespoons oil, and sear the pineapple until lightly charred and juicy. Chop it into small pieces and set aside for serving.
⏱ 5 min
04
Scrape excess marinade from the pork so it browns instead of steams. Add the remaining oil to the hot skillet or grill pan and cook the pork in batches in a single layer, letting one side get deeply browned before turning. Chop the cooked pork into small taco-size pieces. For a grill, cook the slices over high heat; for an oven, broil the slices on a hot oiled tray under a high broiler until browned at the edges.
⏱ 12 min
05
Warm the tortillas until soft and pliable. Fill each tortilla with chopped al pastor pork, charred pineapple, chopped onion, cilantro, salsa if using, and a squeeze of lime. Serve immediately while the meat is hot and the tortillas are flexible.
⏱ 5 min