Tacos Al Pastor

From 'Mexico The Cookbook' by Margarita Carrilo Arronte

Tacos Al Pastor is a true Mexican classic. The name translates as Shepard's Tacos.

Ingredients:

• 5 guajillo chillies, membranes and seeds removed
• 5 tbsp apple cider vinegar
• 3 cloves garlic
• Pinch of ground cumin
• 2 cloves
• 2 tbsp pineapple juice, plus extra for serving
• 500g pork leg or rump, thinly sliced
• 2-3 tbsp corn oil
• 1 large onion, thinly sliced
• Salt
  • To Serve:
• 12 small corn tortillas
• ½ pineapple, peeled, quartered, cored, and sliced
• 1 small onion, finely chopped
• 4 tbsp coriander, finely chopped
• Salsa of choice

Recipe:

1. Put the chillies into a saucepan, add the vinegar, and simmer for 15 minutes until the chillies are soft.
2. Add the garlic, cumin, and cloves, then transfer the mixture to a blender and process to a paste. Add more vinegar if necessary, and add the pineapple juice, then strain.
3. Transfer the paste to a saucepan and cook over a low heat for 10 minutes, stirring constantly to prevent it from sticking. Remove from the heat and leave to cool.
4. Spread a thin layer of chilli paste over the slices of pork. Stack them on a plate, cover them with clingfilm. Leave them in the fridge for 5 hours, or ideally overnight, in order for the meat to marinate.
5. Heat the oil in a frying pan. Add the pork slices and cook for 2 minutes, turn them over, and cook for an additional 2minutes, until partially cooked.
6. Remove from the pan, cut into bite-sized pieces, and return to the pan. Add the onion and cook for another 3 minutes. Transfer the meat to a serving plate.
7. Put the tortillas, one at a time, into the pan and cook for 20-30 seconds on both sides. Remove from the pan and keep warm in a tortilla warmer.
8. Divide the pork among the tortillas, add the pineapple slices, onion, and coriander, and top with salsa. Serve immediately.