Tacos al Pastor

Pork marinated in dried chilies and achiote, shaved from a vertical spit onto corn tortillas with pineapple and onion.

Ingredients

• 500g cured chorizo
• 2 cups masa dough
• 1 tbsp rehydrated dried chilies
• a pinch of smoked paprika
• 3 tbsp neutral vegetable oil
• 200g tomatillos
• a handful of fresh oregano, chopped
• crumbled cotija cheese, for serving

Instructions

1. 1

   Pat the pork shoulder dry, season generously with salt, pepper, and dried oregano, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat lard in a wide pan or heavy pot over medium-high heat and sear the pork shoulder until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and finely chopped white onion over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the smoked paprika and red bell peppers, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the pork shoulder to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the pork shoulder is tender and cooked through, roughly 20 mins.

7. 7

   Stir in the pickled red onions, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the cilantro and serve hot alongside pinto beans.

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