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Pakistani Chicken Karahi
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Tacos al Pastor
Mexican spit-roasted marinated pork with pineapple, onion and coriander on warm corn tortillas — Mexico City's signature taco.
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4 hrPrep🔥
30 minCook🍽️
5Serves📊
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Ingredients
- 1kg pork shoulder, thinly sliced
- For marinade: 4 dried guajillo chillies (soaked), 2 chipotle chillies, 1/2 cup pineapple juice, 1/4 cup white vinegar, 4 garlic cloves, 1 tbsp cumin, 1 tbsp oregano, 1 tsp cinnamon, 1 tbsp achiote paste, salt
- 1 fresh pineapple, sliced
- 15 corn tortillas
- Diced onion, coriander, lime, salsa to serve
Instructions
- Blend the marinade ingredients smooth.
- Marinate the pork at least 4 hours, ideally overnight.
- Grill the pork in batches on a very hot pan for 2-3 minutes a side; finely chop.
- Grill pineapple slices and chop.
- Warm the tortillas.
- Build each taco: tortilla, pork, pineapple, onion, coriander, lime, salsa.
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Tara’s tips
- Authentic al pastor is cooked on a vertical spit, but a hot pan gives good results.
- The pineapple sweetness is essential.
Serving suggestions
- Eat immediately, two at a time.
Storage & reheating
Marinated pork keeps 2 days raw; cooked keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No achiote?
Use 1 tsp paprika + 1/4 tsp turmeric.
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