Ingredients for Tacos Al Pastor (Marinated, Spit-Roasted Tacos)

• 900g pork butt roast, sliced into very thin steaks

• 60ml de suco de limão fresco

• 3/4 colher de chá de sal

• 1/4 medium onion, plus 160g chopped

• 2 large cloves garlic, unpeeled

• 1/2 bar achiote paste

• 60ml plus 1 tablespoon apple cider vinegar

• 1/2 heaping teaspoon whole cumin seed, toasted

• 2 tablespoons raw unsalted peanuts, toasted

• 1 small fresh Mexican bay leaf

• 1 (2-inch) cinnamon stick

• 2 cravos

• 2 bagas de pimenta-da-jamaica

• 300g chopped fresh pineapple

• 5 limes, cut into wedges

• Salsa of choice

• 1 xícara de coentro fresco picado

• 1 cup chopped onion

• Lard or vegetable oil

• 24 corn tortillas

The day before you plan to eat, place the pork in a large bowl and toss with the lime juice and salt. Heat a comal or nonstick skillet to medium-high heat. Add the onion wedge and garlic, placing the garlic near the edge, away from direct heat. Cook until soft and blackened in spots, turning occasionally, about 7 minutes. Peel the garlic and place both items in a blender jar. Crumble the achiote paste into the blender and add the vinegar, cumin seed, peanuts and bay leaf along with the cinnamon stick, cloves and allspice. Blend until smooth. Pour the marinade over the meat and toss to coat. Cover with plastic wrap and refrigerate for 24 hours.

The next day, prepare the garnishes: Chop the pineapple, slice the limes into wedges, prepare the salsa, and chop the coriander and onion.

Heat a large heavy skillet to high heat and add 1 teaspoon lard. When smoking, add one piece of marinated steak. The meat should sizzle and smoke, so make sure you have a working fan and vent on your stove. Cook until the meat starts to release its juices and lighten slightly in colour, 2 to 3 minutes, then flip and cook 2 to 3 minutes more. Both sides should have dark-brown charred spots; if they don't, raise the heat higher.

Transfer to a cutting board and repeat with the remaining steaks, scraping the pan well to remove any burned bits between frying.

Scrape out the pan once more and cook the pineapple until soft and charred in spots. Remove to a bowl.

Warm the corn tortillas on a comal or nonstick skillet and place in a dishcloth to keep warm. Chop the meat into small pieces. Serve on a platter and let guests feed themselves, passing the tortillas and garnishes.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.