Tacos al pastor — the Lebanese-Mexican fusion

Ingredients

• 800g pork shoulder, thinly sliced against the grain
• 100ml orange juice, fresh
• 60ml lime juice
• 40ml apple cider vinegar
• 30g achiote paste
• 15g garlic, minced
• 10g cumin
• 5g Aleppo pepper
• 5g dried oregano
• 3g sea salt
• 2g Tellicherry black pepper
• 30ml neutral oil
• 8 corn tortillas, warmed
• 100g white onion, diced
• 30g fresh cilantro, chopped

Method

1. 1
   Blend achiote paste, orange juice, lime juice, apple cider vinegar, garlic, cumin, Aleppo pepper, and oregano until smooth.
2. 2
   Toss pork slices with marinade and sea salt; refrigerate 2 hours.
3. 3
   Heat neutral oil in large skillet over high heat; cook pork in batches 3–4 minutes per side until crispy edges form and internal temp reaches 63°C.
4. 4
   Transfer to warm corn tortillas; top with white onion and cilantro.
5. 5
   Serve with lime wedges and charred jalapeños.