Dinner
Spicy Pork Tacos
Peri-Peri Al Pastor
Mexico's spit-grilled al pastor pork meets South Africa's fiery peri-peri marinade, charred crackling at the edges and piled into warm corn tortillas, cooled by sweet pineapple salsa and a creamy chili yogurt drizzle that lingers with slow-building heat
$7
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
720Calories
52gProtein
32gFat
58gCarbs
14gSugar
7gFiber
980mgSodium
165mgChol
0gSat Fat
Goes well with
Modelo Especial
local
Agua Fresca de Jamaica
international
dairy-free-adaptable
nut-free
high-protein
fusion-kitchen
Instructions
1
Prep
Slice pork shoulder against the grain into thin strips and lay on a plate. Tear stems and seeds from guajillos. Finely chop bird's eye chilies. Mince garlic. Dice pineapple and red onion small. Pick cilantro leaves.
2
Build 1
Soak guajillos in boiling water for 8 minutes until pliable. Drain and pulse in a small blender with bird's eye chilies, achiote paste, garlic, lemon juice, vinegar, olive oil, smoked paprika, oregano, cumin, and salt into a thick crimson marinade.
3
Build 2
Pour marinade over pork strips and toss until every piece is coated. Rest at room temperature for 10 minutes while you fire up the broiler to its highest setting.
4
Sear
Heat a cast iron skillet over high heat for 3 minutes until smoking. Lay pork strips in a single layer and sear 4 minutes per side until edges blacken and the marinade caramelizes into a glossy crust.
5
Build 3
Toss diced pineapple with red onion, half the cilantro, juice of half the lime, and a pinch of salt in a small bowl. Stir Greek yogurt with peri-peri sauce in a second bowl until pale pink and smooth.
6
Build 4
Slide pork into a foil-lined tray and run under the broiler on the top rack for 2 minutes until the tips char and crisp. Warm tortillas directly over a gas flame or in a dry pan for 20 seconds per side until pliable and lightly blistered.
7
Plate
Pile pork down the center of each tortilla. Spoon pineapple salsa over the top and drizzle with peri-peri yogurt. Scatter remaining cilantro and serve with lime wedges on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g16 oz boneless pork shoulder
- 44 dried guajillo chilies
- 44 fresh bird's eye chilies
- 2 tbsp2 tbsp achiote paste
- 66 garlic cloves
- 4 tbsp4 tbsp fresh lemon juice
- 2 tbsp2 tbsp apple cider vinegar
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp dried Mexican oregano
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp kosher salt
- 240g8 oz fresh pineapple
- 11 small red onion
- 20g1/3 cup cilantro leaves
- 22 fresh lime
- 120g1/4 cup Greek yogurt
- 2 tsp2 tsp peri-peri sauce
- 66 corn tortillas
