Tacos al pastor with Wild Boar
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Gordon P. Henriksen
Outdoor enthusiast and author
We've once again headed out into the open air with outdoor enthusiast and hunter Gordon P. – which is why you're getting his recipe for tacos al pastor: a spiced, bold and aromatic dish with the smoky note of the campfire and the sweetness of grilled pineapple. Gordon P. says about the recipe:
"Tacos al pastor are one of the most classic tacos in Mexico – you'll find them everywhere in the country. They're made on big rotating spits, similar to the ones we know from kebab in Denmark, and traditionally use pork. They're probably my favourite taco, and when you make them yourself they're even better, especially when you use wild boar you've hunted yourself!"
Tip:
When frying the meat, make sure the griddle is really hot. Don't move the meat around too much – let it sit so you get a good, well-seared crust without overcooking the meat.
Servings
: 4
servings
Ingredients
500
g
wild boar meat (Pork can be used)
50
g
achiote paste
1
dl
orange juice
2
tbsp
Tacos al pastor spice blend
1
pineapple
2
red onions
1
bunch
fresh cilantro
12
small tortillas - preferably made from cornmeal
1
habanero or habanero hot sauce
Coarse salt
3
limes
4
Mexican beers
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Instructions
Step 1/9
Dissolve the achiote paste in the orange juice together with the al pastor spice blend.
Step 2/9
Cut the meat into thin strips about ½ cm thick, place them in the marinade and let everything sit for a couple of hours or, even better, overnight. The meat will take on a beautiful colour from the achiote.
Step 3/9
Cut the pineapple into slices and chop the red onions, so everything is ready to go.
Step 4/9
Place the griddle over a fire or on the stove. Warm the tortillas on the griddle while it's heating up.
Step 5/9
Fry the pineapple and finally the meat. When you fry the meat, it's important that the griddle is very hot. Don't move the meat around too much, but let it sit so it gets some nicely browned surfaces, without the meat becoming overcooked.
Step 6/9
Let the meat rest, then chop it, and arrange it on a tortilla with onion and cilantro and a little chili.
Step 7/9
Serve with a squeeze of lime and coarse salt that you can portion yourself. Remember, it's street food and shouldn't be too fancy.
Step 8/9
Pop open a couple of Mexican beers, and add a bit of lime.
Step 9/9
Buen provecho.
Gordon P. Henriksen
Outdoor enthusiast and author
Gordon P. Henriksen is a passionate angler, hunter, outdoor enthusiast and amateur chef who makes a living by sharing his knowledge and inspiring others to get out into the great outdoors. He has written two books, both of which focus on sourcing and preparing one’s own food – preferably in good company.
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