Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Blend ancho chile powder, garlic, cinnamon, cumin, oregano, cider vinegar, vegetable oil, achiote paste, salt, black pepper and a chunk of pineapple until as thick as ketchup. Coat the pork shoulder slices.
- Heat a large skillet over medium-high. Sear the remaining pineapple until caramelized, then chop and keep warm.
- Add a film of vegetable oil and sear the pork in batches, mostly on one side, until browned. Chop into taco pieces and toss with the pineapple.
- Warm the corn tortillas. Fill with pork and pineapple, then onion and cilantro.
Shopping tip
Pasta de achiote is medium in the world-food aisle (Continente internacional). Ancho em pó or paprika plus chili flakes if pods are missing. Ananás fresco or canned rings. Pá de porco fatiada fina.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.