Mexico City

Tacos al pastor

Chilli red pork, charred pineapple, tiny tortillas. The taco that made Mexico City stay up late.

75 minTime

33 gProtein each

mediumSpice

Make it your way

Grandma's wayTrompo flavours, home oven method.

The original

708kcalsame

33 gproteinsame

10 gfibresame

75minutessame

Tacos al pastor.

Per serving, worked out from the ingredient table.

Pork600 g shoulder, sliced 5 mm thin

Dried guajillo chilli4, stemmed and seeded

Dried ancho chilli1, stemmed and seeded

Achiote paste2 tbsp

Vinegar2 tbsp

Garlic4 cloves

Cumin powder (ground cumin)½ tsp

Dried oregano1 tsp

Whole spices2 cloves

Pineapple¼ pineapple, sliced, split

Onion1, half finely chopped

Coriander leaves (cilantro)¼ cup, chopped

Corn tortilla16 small tortillas

Cooking oil (vegetable oil)1½ tbsp

Lemon2 limes, in wedges

Saltto taste

6 steps

1Toast the guajillo and ancho on a dry tawa for a few seconds a side, then soak in hot water for 15 minutes.
2Blend the chillies with achiote, vinegar, garlic, cumin, oregano, cloves, salt and two pineapple slices into a smooth paste. Coat the pork and chill for at least 2 hours.
3Stack the slices tightly in a loaf tin with the onion half underneath and roast at 220°C for 45 minutes.
4Char the remaining pineapple slices in a hot pan and dice them.
5Slice the pork stack thinly and crisp it in batches in a hot pan with a little oil.
6Warm the tortillas on a tawa, double them up and fill with pork, pineapple, chopped onion and coriander. Serve with lime.

Serve it like this

Serve three tacos on a warm plate with pineapple and onion on top, lime wedges on the side and a small bowl of salsa verde.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.