Spanish Smoked Paprika Pastor Tacos
A fusion using Spanish pimentón de la Vera and citrus to mimic the traditional adobo.
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Ingredients
- 2 pounds Pork shoulder, thinly sliced
- 3 tablespoons Smoked Spanish Paprika (Pimentón de la Vera)
- 1/2 cup Orange juice
- 1/4 cup Apple cider vinegar
- 4 pieces Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 cup Pineapple rings, fresh or canned
- 12 pieces Corn tortillas
- 1/2 cup Red onion, finely diced
- 1/4 cup Fresh cilantro, chopped(optional)
- 2 tablespoons Olive oil
Instructions
- 1
In a large bowl, whisk together the smoked paprika, orange juice, vinegar, garlic, oregano, and cumin to create the marinade.
- 2
Add the sliced pork shoulder to the marinade, ensuring every piece is well coated, and let it rest for at least 30 minutes.
- 3
Heat olive oil in a large heavy skillet or cast-iron pan over medium-high heat.
- 4
Sear the pork in batches to avoid crowding, cooking until the edges are crispy and caramelized, about 4-5 minutes per batch.
- 5
While the meat cooks, grill or pan-sear the pineapple rings until they have charred marks, then chop them into small chunks.
- 6
Warm the corn tortillas in a dry pan or over an open flame until soft and slightly charred.
- 7
Assemble the tacos by placing a generous portion of the smoked pork onto each tortilla.
- 8
Top with the charred pineapple, diced red onion, and fresh cilantro before serving with a squeeze of lime.
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