Description
I thought I didn't like pineapple in savory dishes until I tried tacos al pastor. The meat is marinaded with delicious ingredients such as cinnamon, pineapple and chiles and topped with a fresh pineapple salsa.
Ingredients
Units
Scale
Marinade
- 1 lb chicken breast or pork, cut into strips, 450g
- 2 ancho chiles
- 1 guajilo chile, (Or 2-3 guajilos if you cannot find ancho)
- 1 1/3 cup diced fresh pineapple, 200g
- 1/2 yellow onion
- 1 chipotle chile, (in adobo sauce)
- 1 tbsp adobo sauce
- 1 tbsp vinegar
- 5 cloves garlic
- 2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp oregano
- 1/2 tsp paprika
Homemade Pineapple Salsa
- 1 1/3 cups diced fresh pineapple, or the rest of the pineapple you didn't use
- handful chopped fresh cilantro
- 1/4 tsp cinnamon, to taste
- 1 tsp cumin, to taste
- 1/2 tsp oregano, to taste
- 1 tsp fajitas spice, to taste (optional)
Assemble
- 12-15 small corn tortillas
- 2 shallot onions, chopped
- handful chopped fresh cilantro
- 4 lime wedges
- sour cream
- salsa verde
- homemade pineapple salsa, see above
Instructions
- Dried chiles: Use either 2 ancho chiles and 1 guajillo or just 2-3 guajillos if you cannot find an ancho. If you want you can remove the seeds. Boil water pour over the chiles and allow them to rehydrate for around 10 minutes.
- Make the marinade: Put the rehydrated chiles in a food processor, along with all the other marinade ingredients, and process until smooth. Pour the marinade into a pot and bring to a boil for around 5 minutes. This is important as it breaks some of the enzymes in the fresh pineapple, which could eventually turn your meat into mush. Turn off the heat and let it cool to room temperature.
- Marinate meat: Combine marinade with sliced chicken or pork. Marinate the meat for no more than an hour - the pineapple still has a lot of enzymes that tenderize meat. Heat a pan to medium-high and fry the meat until the meat is cooked through (5-7 minutes).
- Pineapple salsa: Cut the pineapple into small cubes, and mix with chopped cilantro, cinnamon, cumin, oregano, and maybe some fajitas spice if you have it on hand.
- Assemble the small corn tortillas with the cooked meat, minced shallot onion and cilantro, sour cream, and pineapple salsa. Finish off with a drizzle of lime juice. You can also add in a little salsa verde, although I find the homemade pineapple salsa much more important than the salsa verde.
Notes
Adapted from: No Recipes
- Prep Time: 30
- Cook Time: 10
- Category: Main course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4
- Calories: 215
- Sugar: 12.6
- Sodium: 1323
- Fat: 3.5
- Saturated Fat: 0
- Carbohydrates: 19.7
- Fiber: 3.7
- Protein: 26
- Cholesterol: 74