Achiote Meat with Pineapple

Yamilette González
Yamilette González
Prepare this homemade version of tacos al pastor; it's never been easier to have an urban-flavored meal at home.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 Tía Rosa® Tortillinas® precooked floured tortillas
  • 500 grams skirt steak
  • 3 tablespoons achiote paste
  • 1 teaspoon black peppercorn
  • 1 pinch cumin 1 pinch cumin
  • 1 clove
  • 1 pinch cinnamon powder 1 pinch cinnamon powder
  • 1 1/2 cups orange juice 1 1/2 cups orange juice
  • 1/4 onions 1/4 onions
  • 1 clove garlic 1 clove garlic
  • 1 cup pineapple, in cubes 1 cup pineapple, in cubes
  • 1/2 red onions, sliced 1/2 red onions, sliced
  • 2 tablespoons vegetable oil 2 tablespoons vegetable oil
  • salt, to taste salt, to taste
Preparation
30 mins
0 mins
Low
  • Grind the achiote paste with the spices, orange juice, onion, and garlic. Marinate the meat in the mixture.
  • Heat a little vegetable oil and sauté the sliced red onion, then add the marinated pork.
  • Add the pineapple cubes and cook until the pork is done.
  • Serve on banana leaves and accompany with Tía Rosa® Precooked Tortillinas®.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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