PORK RECIPES
From shredded pork to chorizo sausage, pork is an important ingredient in many Mexican recipes. Try a few of the best for yourself:
Pork Recipes
Tacos Al Pastor
From 'The Road to Mexico' by Rick Stein
Tacos Al Pastor is a true Mexican classic. These pork tacos were traditionally based on doner kebah preparartions bought over to Mexico from Lebanon.
Ingredients:
- 4 dried guajillo chillies, cleaned and seeds shaken out, cut into 3 or 4 pieces
- 60ml pineapple juice, from a tin, bottle, or carton
- 3 cloves garlic, peeled
- 60ml cider vinegar
- 25g achiote paste
- ½ onion, chopped
- 1 tsp dried oregano
- ¼ tsp ground cumin
- 1 tsp salt
- 900g pork shoulder steaks, about 1.5cm thick, with some fat
- 1 small fresh pineapple or 425g tin of pineapple slices in juice
- To Serve
- 12-16 x 15cm Corn Tortillas
- 1 serving of your choice of salsa
- 1 small onion, chopped
- Handful of coriander, chopped
Recipe:
- Put the dried chillies in a bowl and cover them with about 250ml of just-boiled water. Cover the bowl with cling film and let the chillies soften for about 20 minutes.
- Put the chillies in a food processor with 5-6 tablespoons of their soaking liquor.
- Add the pineapple juice, garlic, vinegar, achiote paste, onion, oregano, and cumin; then blend until you have a smooth marinade. Season with salt.
- Put the pork steaks in a bowl, pour the marinade over them and massage it into the meat.
- Cover the bowl with cling film and put it in the fridge for 3-4 hours.
- Preheat your grill to medium and cook the steaks for about 7 minutes on each side.
- If using a barbecue, it’s best to cook the steaks in foil to avoid burning the marinade.
- Once the meat is cooked through, leave it to rest for 10 minutes, covered in foil.
- If using fresh pineapple, peel and core it and cut it into slices 1cm thick. If using tinned, drain the slices. Increase the heat to medium/high and cook the pineapple slices on both sides until browned and charred around the edges.
- Warm the tortillas.
- Cut the pork into thin strips and the pineapple into chunks, and serve both in tortillas. Top with salsa, chopped onion, and coriander.