Tacos al Pastor

Recipe courtesy of Jacqueline Twa

Over the years I have been trying to recreate Tacos al Pastor at home, but not having my own trompo along with limited access to local Mexican ingredients can be a challenge. This is the closest I’ve come so far!

2 lbs pork butt, leg or loin meat, cut into strips
1 cup white vinegar
5 dried guajillo chilli peppers
5 dried pasilla chilli peppers
2 dried ancho chilli pepper
1 roasted tomato, peeled & seeded
2 white onions, chopped
6 garlic cloves, peeled
5 whole cloves
½ tsp cinnamon
1 Tbsp cumin powder
1 cup pineapple juice
pinch of salt
small flour tortillas
lime wedges, optional
1 bunch of cilantro, finely chopped
2-3 cups pineapple, finely chopped
hot sauce of your choice

Marinate the pork in the vinegar for a couple of hours and then drain.

Boil the guajillo, pasilla, and ancho chillies in approximately 3 cups of water until soft, then remove the seeds.

In a food processor combine the chillies, tomato, 1 of the onions, garlic, cumin and cloves and blend until smooth. Add the pineapple juice and salt to taste.

Heat one tablespoon of oil in a skillet over medium heat. Add the sauce, reduce heat and simmer for about 5 minutes, stirring frequently. Remove from the heat and cool. Marinate the pork in the sauce for a couple of hours.

Heat a tablespoon of oil in a frying pan. Add the pork and cook until done, adding some pineapple.

Warm up the tortillas and serve the meat on the tortillas taco-style, with small bits of pineapple – you may want to warm up the pineapple a bit if it’s fresh.

Top each taco with finely chopped onion and cilantro and add hot sauce to taste – ENJOY!