If you saw my Instagram last week you’ll see that my amazing chef/boyfriend made two incredible taco recipes. The Mexican Style Pork tacos were extremely popular (and a little bit naughtier than the healthier turkey mince ones).
Here is the highly requested video of how he made them and the recipe! 🌮
Watch the video – turn the sound on for some motivational cooking music!! 👨🍳
This recipe will make 10-12 tacos. I’d say it would feed about 4 people. This is a great one for a dinner party.
What you’ll need:
5 pounds pork medallions
3 tablespoons achiote paste (don’t worry if you can’t get this – we left it out)
2 tablespoons hot chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar (we used malt vinegar because I forgot to buy white – sorry Gav! Hard to get good staff)
1 cup pineapple juice (make sure it’s not from concentrate – go to the fridge section with the other juices like Innocent & Tropicana)
1 pineapple, skinned and sliced into 1-inch rounds
1 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas (we buy ours from Picado Mexican on Richmond Street, I highly recommend this shop for all your Mexican supplies. The owner is Mexican and the nicest lady!)
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice
How to make:
Preheat oven to 180°C.
Put the pork medallions into a large dish or bowl.
In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, combining until the mixture is smooth with no lumps.
Pour the marinade over the pork, then toss the pork medallions to make sure that they are all coated on all sides. Cover with cling film and marinate the pork for at least 2 hours.
Put some baking or greaseproof paper in a baking tray. Place two pineapple slices on it. Take a wooden skewer and push it directly in the middle of the pineapple.
Remove the pork from the fridge and put the slices onto the skewer, as shown in the video. Put another pineapple slice on the top.
Put into the oven for about an hour and a half, until slightly charred on the outside. Set a timer so you don’t forget about it (as if!)
Allow to cool for ten minutes, then carve off thin slices of the pork with a carver or sharp knife.
Slice off thin pieces of the roasted pineapples as well (this is really the piece de resistance) 🍍
Gav served these with toasted Mexican tortillas, a homemade guacamole (recipe here), Valentina Muy Picante salsa (bought at Picado of course), reduced fat creme fraiche, black beans and a simple salsa of white onions, tomatoes and coriander with a squeeze of lime. Delish!!!
This dish is so worth the effort!
Karissa (and Gav) x