House recipe
🌮 Pan-seared pork al pastor tacos
Thin slices of pork in a smoky chipotle, orange and pineapple marinade, seared hard and served in corn tortillas.
Allergens. Contains: none listed. May contain, depending on the brands you buy: Sulphites, Gluten.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 500 g pork shoulder, sliced very thinly
- 300 g pineapple, half blended, half in small chunks
- 2 tbsp chipotle paste
- 1 orange, juiced
- 2 tbsp cider vinegar
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt, to taste
- 2 tbsp sunflower oil
- 12 small corn tortillas
- 1 onion, finely chopped
- 1 bunch fresh coriander, chopped
- 2 lime, in wedges
Method
- Blend half the pineapple with the chipotle paste, orange juice, vinegar, garlic, cumin, oregano, smoked paprika and a teaspoon of salt.
- Toss the pork in the marinade and leave for at least 30 minutes.
- Heat a large frying pan until very hot with a little oil. Sear the pineapple chunks for a few minutes until caramelised, then set aside.
- Sear the pork in batches in a single layer, 2–3 minutes per side, until charred at the edges. Chop it into small pieces and mix in the pineapple.
- Warm the tortillas in a dry pan for 30 seconds per side and stack them in a tea towel.
- Fill each tortilla with pork and pineapple, top with onion and coriander and squeeze over lime.