Tacos al Pastor with Rice and Beans

Ingredients

Quantities are for one portion.

• 50 gcanned black beans, rinsed
• 70 gdry white rice
• 10 gfresh cilantro (coriander), chopped
• 2 tbsponion, finely chopped
• salt to taste
• 3corn tortillas
• 20 gfresh pineapple, diced
• 150 gthinly sliced pork shoulder
• 1 tbspachiote paste

Method

1. In a bowl, dissolve the thick achiote paste in a splash of warm water and a pinch of salt to create a bright red marinade. Toss the sliced pork until coated.
2. Rinse the white rice and steam it until fluffy.
3. Warm the black beans in a small pot with a splash of water.
4. Heat a wide pan over high heat. Fry the red marinated pork strips very quickly until charred and fully cooked.
5. Warm the corn tortillas under a broiler or in a dry pan until soft and pliable.
6. Fill each soft tortilla with the hot charred pork.
7. Top the tacos with the diced fresh pineapple, chopped onion, and cilantro. Serve alongside the rice and beans.