We've once again headed out into the open air with outdoor enthusiast and hunter Gordon P. – which is why you're getting his recipe for tacos al pastor: a spiced, bold and aromatic dish with the smoky note of the campfire and the sweetness of grilled pineapple. Gordon P. says about the recipe:
"Tacos al pastor are one of the most classic tacos in Mexico – you'll find them everywhere in the country. They're made on big rotating spits, similar to the ones we know from kebab in Denmark, and traditionally use pork. They're probably my favourite taco, and when you make them yourself they're even better, especially when you use wild boar you've hunted yourself!"
Tip: When frying the meat, make sure the griddle is really hot. Don't move the meat around too much – let it sit so you get a good, well-seared crust without overcooking the meat.
Ingredients
- Approx. 500 g wild boar meat (pork works too)
Marinade:
- Approx. 50 g achiote paste
- 100 ml orange juice
- 2 tbsp "tacos al pastor" spice blend
To serve:
- 1 pineapple
- 2 red onions
- 1 bunch of fresh coriander
- 12 small tortillas – preferably corn
- 1 habanero or habanero hot sauce
- Coarse salt
- 3 limes
- 4 Mexican beers
How to make it
Dissolve the achiote paste in the orange juice together with the al pastor spice blend. Cut the meat into thin strips about ½ cm thick, place them in the marinade and let everything sit for a couple of hours or, even better, overnight. The meat will take on a beautiful colour from the achiote.
Cut the pineapple into slices and chop the red onions, so everything is ready to go.
I like to warm the tortillas on the pan while it's still lukewarm, then fry the pineapple, and finally the meat. As mentioned, the griddle needs to be really hot – don't push the meat around, let it sit and develop a nicely seared crust without overcooking.
Let the meat rest, then chop it and pile it onto a tortilla with onion, coriander and a little chilli. Serve with lime and coarse salt on the side so everyone can adjust to taste. Remember, it's street food – it shouldn't be too fancy.
Crack open a couple of Mexican beers, squeeze in some lime, and enjoy.
¡Buen provecho!
