Mexican · serves 4 · about 75 minutes
Mexico City's most iconic taco: pork marinated in dried chiles and achiote, shaved off the trompo, crowned with pineapple, onion, and cilantro. A Lebanese-Mexican love child, and proof the ocean ran both ways.
Ingredients
- 2 lbs pork shoulder, thinly sliced
- 3 guajillo chiles, stemmed & seeded
- 2 ancho chiles, stemmed & seeded
- 2 tbsp achiote (annatto) paste
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 3 tbsp white vinegar
- 4 cloves garlic
- 1 cup fresh pineapple, diced
- 1/2 white onion, diced
- 1/2 cup cilantro, chopped
- 12 corn tortillas
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
Method
- Toast the guajillo and ancho chiles in a dry pan 30 seconds per side until fragrant, then soak in hot water 15 minutes until soft.
- Blend the soaked chiles with achiote, vinegar, garlic, Iberia Sazon, and a splash of the soaking water into a smooth marinade.
- Coat the sliced pork in the marinade and refrigerate at least 1 hour, ideally overnight.
- Heat Iberia Olive Oil in a wide skillet over high heat. Sear the pork in batches until charred at the edges and cooked through.
- In the last minute, add the diced pineapple to the pan to caramelize.
- Warm the tortillas. Chop the pork, pile onto tortillas, and top with pineapple, onion, and cilantro.
- Finish with a squeeze of lime and salsa to taste.