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Le Chaudron recipe
Tacos al pastor
Pork and pineapple tacos al pastor
⏱ 60 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)pork shoulder, thinly sliced
12corn tortillas
1fresh pineappleflesh
2red onions
5 clovesgarlic
4dried chiliesguajillo or ancho
100 ml (½ cup)fresh orange juice
50 ml (3½ tbsp)white vinegar
2 tbspachiote pasteor paprika
2 tspground cumin
2 tspdried oregano
5 tbspvegetable oil
2limes
1large bunch of fresh cilantro
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 kg (2.2 lb) pork shoulder, thinly sliced
- 12 corn tortillas
- 1 fresh pineapple flesh
- 2 red onions
- 5 cloves garlic
- 4 dried chilies guajillo or ancho
- 100 ml (½ cup) fresh orange juice
- 50 ml (3½ tbsp) white vinegar
- 2 tbsp achiote paste or paprika
- 2 tsp ground cumin
- 2 tsp dried oregano
- 5 tbsp vegetable oil
- 2 limes
- 1 large bunch of fresh cilantro
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the 4 dried chilies in boiling water for 20 minutes. Drain and remove the stems and seeds.
- Blend the chilies, 3 garlic cloves (germ removed), orange juice, vinegar, achiote, cumin, oregano, salt and pepper into a red paste.
- Toss the pork in the marinade in the large bowl and refrigerate for at least 2 hours (ideally 12).
- Finely dice the 2 red onions, 3 mm (⅛ in). Chop the cilantro, thin stems included. Cut the pineapple into 1 cm (⅜ in) dice.
- Heat 3 tbsp of oil in the large cast-iron skillet over very high heat until just smoking and sear the pork in batches for 10 minutes until browned and lightly caramelized.
- Add the pineapple and sauté for 3 minutes until lightly caramelized — pork and pineapple are the heart of al pastor.
- Warm the tortillas in another hot dry skillet for 30 seconds per side and stack them in a clean towel to keep warm.
- Fill each tortilla with pork and pineapple, top with red onion and cilantro and serve right away with lime wedges.
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