Skillet pork al pastor tacos
Thin-sliced pork tossed in a quick achiote and chile paste, seared until charred at the edges, with caramelized pineapple, onion and cilantro.
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 3
- Per serve
- 580 kcal
Ingredients
Method
Set a large 12-inch cast-iron or heavy skillet over high heat. Slice the pork into thin strips. In a bowl, mash the achiote paste with the pineapple juice, vinegar, garlic, chili powder, cumin, oregano and salt into a smooth paste, then toss the pork in it until coated.
Add 1 tsp oil to the hot pan and sear the pineapple rings until charred in spots on both sides. Move to a board and dice.
Add half the remaining oil and half the pork in a single layer. Sear without moving until charred underneath, then flip and cook until browned and cooked through (145°F; the achiote stains the meat red, so go by temperature or cut a piece open to check it is opaque). Repeat with the rest of the pork.
While the second batch cooks, dice the onion and chop the cilantro. Transfer the pork to the board and chop into small pieces, then toss with any pan juices.
Wipe the pan and warm the tortillas over medium-high heat, about 30 seconds per side, two or three at a time. Wrap in a clean kitchen towel.
Fill the tortillas with pork and diced pineapple, then top with onion and cilantro. Serve with lime wedges.
Tips
- Buy thin-cut boneless pork chops (about 1/4 inch) and you only need to cut them into strips, which saves a few minutes and guarantees fast, crispy searing.
- Achiote paste is sold in small blocks in the Mexican section of most US supermarkets; wrapped tightly, the rest keeps for months in the fridge.
- Most achiote paste is gluten-free, but some brands add wheat, so check the label if that matters along with the tortillas.
