Tacos al Pastor

Ingredients

While the original Tacos al Pastor recipe is traditionally made with Mexican spices and ingredients, this Russian-inspired version incorporates elements of Russian cuisine. The marinade includes a blend of Mexican and Russian spices, and the tacos are served with a Russian-style sour cream and dill sauce. These adaptations add a delightful twist to the classic Mexican dish. We alse have the original recipe for Tacos al pastor, so you can check it out.

• 500 grams (1.1 lbs) pork shoulder, thinly sliced 500 grams (1.1 lbs) pork shoulder, thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons Mexican chili powder 2 tablespoons Mexican chili powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1/4 cup pineapple juice 1/4 cup pineapple juice
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 8 small flour tortillas 8 small flour tortillas
• 1 cup Russian sour cream 1 cup Russian sour cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 cup pineapple chunks, grilled 1 cup pineapple chunks, grilled
• 1/2 cup fresh cilantro, chopped 1/2 cup fresh cilantro, chopped
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (8g saturated)
• Carbohydrates: 30g (5g sugars)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chopped onion, minced garlic, Mexican chili powder, paprika, cumin, dried oregano, salt, black pepper, pineapple juice, white vinegar, and vegetable oil. Mix well to create the marinade.
2. 2.
   Add the thinly sliced pork shoulder to the marinade and toss until the meat is well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill or a skillet over medium-high heat. Cook the marinated pork slices for about 5-7 minutes on each side, or until they are nicely browned and cooked through.
4. 4.
   While the pork is cooking, warm the flour tortillas in a dry skillet or on the grill for a few seconds on each side.
5. 5.
   In a small bowl, mix the Russian sour cream and chopped dill to create the sauce.
6. 6.
   Assemble the tacos by placing a few slices of grilled pork on each warm tortilla. Top with grilled pineapple chunks, fresh cilantro, and a drizzle of the Russian sour cream sauce. Serve with lime wedges on the side.

Treat your ingredients with care...

• Pork shoulder — For best results, choose a well-marbled cut of pork shoulder as it will result in tender and juicy meat.
• Mexican chili powder — Adjust the amount of chili powder according to your spice preference. Add more for a spicier flavor or reduce for a milder taste.
• Pineapple chunks — Grilling the pineapple adds a smoky and caramelized flavor. If you don't have a grill, you can also use a grill pan or broil the pineapple in the oven.

Tips & Tricks

• To enhance the flavors, marinate the pork overnight for a more intense taste.
• If you prefer a smokier flavor, you can add a pinch of smoked paprika to the marinade.
• For a healthier alternative, you can use lettuce leaves instead of tortillas to make lettuce wraps.
• Customize your tacos by adding your favorite toppings such as diced tomatoes, sliced avocado, or pickled onions.
• If you don't have access to a grill, you can cook the marinated pork in a skillet over medium-high heat until cooked through.

Serving advice

Serve the Russian-inspired Tacos al Pastor hot, allowing everyone to assemble their own tacos according to their preferences. Accompany them with lime wedges for a tangy burst of flavor.

Presentation advice

Arrange the grilled pork slices, grilled pineapple chunks, and fresh cilantro on a platter. Place the warm tortillas in a basket or on a separate plate. Serve the Russian sour cream sauce in a small bowl on the side for dipping or drizzling over the tacos.