Achiote-marinated pork and tangy pineapple salsa star in these tacos that form the crux of Mexican street food. With the requisite chilli, lime and coriander, these will surely fly off the plate (you have our word).
- 1 kg pork tenderloin
- 1 cup chipotle in adobo (tinned)
- 6 cloves garlic
- 60 g achiote paste
- 50 ml apple cider vinegar
- 2 tbsp honey
- 1 bunch chopped fresh coriander
- 2 tbsp olive oil
- 2 tsp salt
- 2 tsp ground black pepper
- 1 ripe pineapple, well skinned, sliced thin, diced
- 1 red capsicum, diced
- 1 finely diced bird's eye chili
- 1 bunch finely chopped coriander
- 100 ml fresh lime juice
- ¼ cup orange juice
- 2 tbsp brown sugar
- 2 tbsp chipotle powder
- 1 pinch salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time Overnight
Place the pork in a large bowl. Add the marinade ingredients and toss to coat. Cover with plastic wrap and place in the fridge overnight.
Heat a barbecue or chargrill over medium-high heat. Cut the pork into thin strips, about the thickness of a minute steak, and cook for 1 minute per side.
Meanwhile, to make the pineapple salsa, combine the pineapple, capsicum, chilli and coriander. Whisk remaining ingredients and pour over the salsa, tossing to coat.
Once the pork is cooked, shred with a fork and serve with warm corn tortillas, queso fresco, and pineapple salsa.
Photography by Ryan Noreiks