Tacos al pastor, pineapple salsa
FULL METHOD & RECIPE CARD AVAILABLE BELOW.
Ancho chilli flakes
Small flour tortillas
Long red chilli
Allergens: Wheat, gluten, garlic, onion
Pantry staples: Cooking oil, salt, skewers (optional)
1. Preheat the oven to 210C
2. Prepare the ingredients: Wash the vegetables. Cut the pineapple, tomato and onion into small dice. Cut the fresh chilli into thin rounds. Cut the lime into wedges. Roughly chop the coriander. Slice the pork into 0.5cm slices.
3. Cook the pork: Place the pork, taco seasoning, ancho chilli flakes, a quarter of the onion and a splash of oil in a bowl and mix well. Layer the marinated pork slices on top of each other onto a lined baking tray. If you have a skewer, you can stabilise the stack by inserting a skewer down the middle. Roast the pork in the preheated oven for 20 minutes or until cooked through. Remove from the oven and slice the pork stack thinly. Heat a frying pan over very high heat and add the sliced pork. Cook for 2 minutes, in batches, or until the pork crisps.
4. Make the salsa: Meanwhile, combine the pineapple, tomato, remaining onion and half of the coriander in a bowl and mix to combine. Squeeze some lime over the salsa and season to taste.
5. Heat the tortillas: Heat and soften the tortillas directly over a gas flame or in a frying pan. Keep warm by wrapping in a tea towel or in a low temperature oven.
6. To serve: Divide the tortillas between serving plates, top with the pork, salsa and remaining coriander. Serve with remaining lime wedges and fresh chilli to taste.