1
40 minutes

Ingredients

Pork

  • 4 ancho chillies
  • 4 guajillo chilli peppers
  • 1 dried morita chilli, or 1 chipotle chilli
  • 3g of cinnamon stick
  • 2g of black peppercorns
  • 2g of mexican oregano
  • 2g of cumin seeds
  • 1 clove
  • 60g of garlic cloves, unpeeled
  • 120g of cider vinegar
  • 50ml of orange juice
  • 37g of achiote paste
  • 1.5kg pork neck, sliced into 1cm steaks

Salsa taquero

  • 230g of tomatillos, husked, rinsed and chopped
  • 100g of coriander leaves
  • 10g of lime juice
  • 1 tsp salt
  • 2 garlic cloves, chopped
  • 2 serrano chilli peppers, stems removed and chopped
  • 1 avocado, chopped
  • 1/2 small onion, chopped

To assemble

  • 20 corn tortillas
  • 1/2 bunch of coriander, chopped
  • 1/2 small onion, diced
  • 1/2 pineapple, peeled and cut into 2x5cm slices
  • 1 lime, cut into wedges

Method

1
To prepare the marinade, remove the stems from the chillies and tear each chilli open. Shake out and discard the seeds, then tear the chillies into small pieces and set aside
2
Place a frying pan over a medium heat and add the cinnamon, clove, peppercorns, oregano and cumin seeds. Toast for 15 seconds until fragrant, then transfer to a spice grinder or pestle and mortar and grind to a fine powder
3
In the same pan, toast the torn chillies for 30 seconds until they start to smoke. Transfer to a bowl, cover with hot water and leave to soak for 20 minutes until soft and pliable
4
Add the unpeeled garlic cloves to the pan and toast until they begin to char and have softened slightly (about 8 minutes). Remove from the heat and leave until cool enough to handle, then peel and discard the skins
5
Drain the chillies and place them in a blender with the ground spices, garlic cloves, vinegar, achiote and orange juice. Blitz to a puree, then massage the mixture into the pork steaks. Cover and leave in the fridge overnight to marinate
6
The next day, light a barbecue and wait for the coals to turn white
7
To make the salsa, place all the ingredients in a blender and mix until smooth. Set aside until ready to serve
8
Grill the pork steaks until almost blackened on one side, then flip – you want the meat to be very charred. After 3–5 minutes the pork will be cooked and you can set it aside to rest
9
Meanwhile, warm the tortillas in a dry pan until soft and place inside a damp tea towel to keep warm
10
To serve, slice the pork steaks against the grain into small pieces, then place in a bowl and pour over any resting juices. Assemble the tacos by placing a large spoonful of meat in a tortilla, followed by a dollop of salsa, a sliver of pineapple and the onion and coriander. Squeeze over a little lime juice and enjoy