This recipe is based on an ‘al pastor’ taco – spicy pork topped with fiery but fresh pineapple salsa and creamy guacamole. It takes some time to prep all the ingredients, but then you can leave it to your guests to assemble their supper.
Image: Samantha Pinto. Styling: Chiara Turilli.
There are five elements to this food fiesta
- Pulled-pork filling with marinade
- Tortillas (homemade)
- Two salsas (pineapple and tomato)
- Guacamole
- Margaritas
Serves 6
For the pulled pork:
- 2kg skinless, boneless pork shoulder
- Salt and pepper
For the marinade:
- 4 cloves garlic, crushed
- 3T chipotle in adobo sauce, chopped
- Juice of 2 oranges
- Juice of 4 limes
- 3T red wine vinegar
- 2t dried oregano
- 2t ground allspice
- 2½t ground cumin
- ½t nutmeg
- ½t ground cloves
1. Season pork.
2. Combine all the marinade ingredients and pour over the meat. Leave it to marinate for at least 2 hours, or overnight.
3. Transfer the pork and marinade to a casserole dish with a lid, and slow-cook at 160˚C for 5–6 hours.
4. Place the pork on a chopping board and pull it apart using a fork, then mix with ½ cup marinade or cooking sauce. Warm it up just before serving.
Make your own tortillas
- 2 cups masa harina flour
- ½t salt
- 1½ cups warm water
1. Combine the masa flour with salt.
2. Pour in 1 cup warm water and mix until a coarse crumb forms.
3. Add the remaining water, 1 tablespoon at a time, until a smooth dough is formed.
4. Roll into 12 golf-ball-size balls. Use a rolling pin to roll the balls into flat rounds about 1cm thick (or use a tortilla press).
5. Heat a non-stick frying pan on medium-high and place a tortilla in the pan. Leave for 10 seconds, turn and cook for 1–2 minutes, then turn and cook the other side for 1–2 minutes.
6. Remove from the heat and wrap in a dishcloth to keep warm and soft.
7. Repeat with the rest of the dough.
Image: Samantha Pinto. Styling: Chiara Turilli.
Salsa
For the pineapple salsa:
- 1 pineapple, finely chopped
- 2 chillies, finely chopped
- ½ red onion, finely chopped
- Juice of 2 limes, plus zest of 1 lime
- 1T white sugar
- ¾ cup chopped coriander
- Salt and pepper
Combine all the ingredients and season to taste.
For the tomato salsa:
- 3T olive oil
- 3 tomatoes, halved
- 1 jalapeno chilli
- 2 cloves garlic
- ½ onion
- ½ cup coriander leaves
- 2t red wine vinegar
- 1t honey
- Salt and pepper
1. Heat a pan over high heat, add 1 tablespoon olive oil and the vegetables. Allow to blister for 5 minutes.
2. Remove from the heat and transfer to a blender.
3. Add the remaining olive oil and the rest of the ingredients.
4. Blend until chunky.
Guacamole
For the guacamole:
- 3 avocados, roughly chopped
- 2 green chillies, deseeded and finely chopped
- 1 tomato, deseeded and finely chopped
- ½ red onion, finely chopped
- Juice of 1 lime
Make the guacamole just before serving: coarsely mash the avo, fold through the other ingredients and season.
Also Read: Holy Guacamole!
For serving:
- 1 cup coriander leaves
- Lime wedges
- 2 green chillies, finely sliced
Serve the tortillas with the fillings and condiments all in separate bowls.
TIP
Chipotle is dried, smoked jalapeno chilli. Masa harina is a special corn flour. You can buy both at speciality grocery stores, or use chilli sauce and ready-made tortillas.
Margaritas
- 300ml mezcal
- 150ml fresh lime juice
- 75ml simple syrup
- Ice cubes
- Lime wedges and slices
- 4T coarse salt
1. Add the alcohol, lime juice and simple syrup to a large jug with ice cubes, and stir well.
2. Rub the rim of each glass with a lime wedge. Sprinkle salt on a plate and dip the rims in the salt.
3. Pour the margarita mixture into the glasses and garnish with a slice of lime.
Recipes and styling by Chiara Turilli
This article was first published in the December 2019 issue of Getaway magazine.
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