I’ve been thinking which recipe should I post as the first one… and what else could it be than my signature dish?
For sure you’ve noticed my background picture – we made that with my good friend when we were testing few recipes for Restaurant Day in Prague (I’ll be talking about this event later).
I’ve received so many compliments about my tacos, even from native mexican, latin and spanish friends. I do love tacos too! I consider it to be the perfect dish to feed a large group of people, because you can do a nice variety – from meat, fish to vegetarian versions, there are plenty of options, just be creative and cook what you like. Also, do you know what is the best part? You don’t have to serve all the plates! Just cook everything in a batch, ready the table and voilà! All your guests can choose their preferred filling, and trust me, “constructing” the taco is interactive and fun. The last time I made them I had more than twenty friends at my place and we enjoyed four different kinds.
What will you need for my favourite Tacos al Pastor?
Ingredients for the tortillas (approx. 20 pieces, depends on the size):
- 350 g of corn flour – be careful though, not all types will work, you can buy a mixture for tortillas in specialized Mexican food stores, it’s called Maseca or Hari Masa. If you live in Prague, there is one store I really like here.
- 500 ml of warm water
- 1/2 tsp of salt
Mix the flour and salt in a bowl. Gradually add the warm water with one hand and with the second one mix all the ingredients to form the dough. It should be soft on touch but firm, like Play Dough.
You should be able to create nice balls of the size of a plum, the resulted size of the flattened dough should be cca like the size of your palm.
If you don’t have the tortilla presser I don’t recommend using a classic food roller to flatten out the taco because the shapes of every single piece would be too different. Use two baking papers, put the small ball dough in between and press it down hard with a heavy pot instead. The taco should be thin, but not too much, we’re doing soft tacos.
Cook them on a hot non-sticky pan without oil approximately 2 minutes from each side. You should see bubbles popping on the surface, which darken when you flip them. Be sure to keep a moderate temperature, they can scorch quite easily.
To keep them warm, wrap them in a clean dish-towel or in an aluminium foil.
Ingredients for the salsa and filling:
- 1,5 kg of pork rump
- 6 tsp of Achiote paste (you can buy it in the specialized store or replace it with hot paprika powder)
- 2 chipotle peppers from adobe sauce
- 1 white or yellow onion
- 3 big red onions
- 3 garlic cloves
- 2 bay leaves
- 2 big tomatoes
- 1 small red bell pepper
- 1 ripe pineapple
- 1/2 cup of apple cider vinegar
- 1/2 cup of water
- 1 tsp of oregano
- 1 sheaf of fresh coriander
- 1 lime
- 1/4 cup of red wine vinegar
- 2 tbsp olive oil
- salt & pepper
- chilli if you like things hot 🙂
Place the pork rump in a container where it will marinate at least overnight or ideally for 24 hours.
Put the Achiote paste, chipotle peppers, white or yellow onion, garlic cloves, bay leaves, 1 tomato, 1 red bell pepper, diced half of the pineapple, vinegar, water, oregano, 2 tsp of salt, 1 tsp of pepper, half of the coriander sheaf and chilli to taste into the blender. Blend everything until you get a smooth marinade. Cover the meat with it, seal it and put it in the fridge for the desired time.
Take out the meat from the fridge 30 minutes before roasting. Preheat the oven to 180ºC. Place the meat into a deep cast-iron pot and roast it with cover for 2 hours. Then roast it for one more hour without the cover and every 15 minutes pour it with the marinade. If you don’t have a cast-iron pot you can use a baking pan with a cover, but from my experience the cast-iron pot is the best choice – they have one in Ikea for a really good price and it works superbly!
In the meanwhile, cut 2 red onions into thin slices, dice the second tomato, olive oil and red vinegar, 1 and 1/2 tsp of salt and a bit of pepper and mix it all well in a serving bowl. Cover and keep it aside.
In a big serving bowl mix the second half of the diced pineapple, third diced red onion, second half of the coriander sheaf (you can leave some to decorate), lime juice, 1 tsp of salt and pepper. Mix all well, cover and keep it aside.
Take out the meat from the oven and from the marinade, and let it rest for approximately 20 minutes, it will be easier to cut it and pull it apart into individual fibers. Then put it back in the sauce.
Time to serve!