Tacos al Pastor with Mango Salsa Recipe

Description:

These Tacos al Pastor with Mango Salsa offer a vibrant and flavorful twist on a classic. The pork, marinated in a rich achiote paste and citrus blend, is tender and juicy, with a subtle smoky heat. The bright mango salsa provides a sweet and spicy counterpoint, with the sweetness of the mango balancing the spiciness of the jalapeño (optional) and the acidity of the lime juice. The vibrant colors of the orange-hued pork, the yellow-orange mango, and the deep green cilantro create a visually appealing dish, perfect for a fun and flavorful meal. The warm corn tortillas provide a soft and slightly sweet base, complementing the rich and savory filling and the fresh, zesty salsa.

Ingredients:

• - 1 lb boneless pork shoulder, cut into 1-inch cubes
• - 1 tbsp achiote paste
• - 2 tbsp orange juice
• - 1 tbsp apple cider vinegar
• - 1 tsp ground cumin
• - 1 tsp dried oregano
• - 1/2 tsp cayenne pepper (or more, to taste)
• - 1/2 tsp salt
• - 1/4 tsp black pepper
• - 1 large onion, thinly sliced
• - 2 cloves garlic, minced
• - 12 corn tortillas
• - 1 ripe mango, diced
• - 1/2 red onion, finely diced
• - 1/2 cup chopped cilantro
• - 1 jalapeño pepper, seeded and minced (optional)
• - 2 tbsp lime juice
• - 1/4 cup chopped red bell pepper

Instructions:

1. 1. In a large bowl, combine the pork, achiote paste, orange juice, apple cider vinegar, cumin, oregano, cayenne pepper, salt, and pepper. Mix well, cover, and marinate in the refrigerator for at least 4 hours, or preferably overnight.
2. 2. Preheat your oven to 375°F (190°C). In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of oil over medium-high heat.
3. 3. Add the marinated pork and cook, stirring occasionally, until browned on all sides, about 8-10 minutes.
4. 4. Add the sliced onion and minced garlic to the skillet. Cook for another 5 minutes, until the onions are softened.
5. 5. Transfer the skillet to the preheated oven and bake for 45-60 minutes, or until the pork is tender and easily shreds with a fork.
6. 6. While the pork is baking, prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, cilantro, jalapeño (if using), lime juice, and red bell pepper. Mix gently and set aside.
7. 7. Once the pork is cooked, shred it with two forks directly in the skillet. Stir in any accumulated juices.
8. 8. Warm the corn tortillas according to package instructions. Fill each tortilla with the shredded pork and top generously with the mango salsa.