Salsiccia Al Pastor Tacos

These are not your average Tuesday night tacos. The good old traditional al pastor taco with a little twist. This fun Mexican fiesta-style dinner comes together easily and is so very delicious.

Ingredients

Ingredients
Servings:
tbsp
Olive Oil
g
Salsiccia
Garlic Clove
tsp
Chili Powder
tsp
Sweet Smoked Paprika Powder
ml
Apple Cider Vinegar
g
Pineapple
Purple Onion
tbsp
Sugar
tsp
Kosher Salt
tbsp
Rice Vinegar
tsp
Sesame Oil
Corn Tortillas
Lime
for serving
Coriander, Lime & Jalapeño Salsa
Garlic Clove
Jalapeño
tbsp
Lime Juice
tbsp
Rice Vinegar
tsp
Sugar
g
Coriander
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. First prepare the pickled onions. Peel and slice them up to your preference and place it in a bowl, add sugar, salt, vinegar and sesame oil. Mix everything until evenly coated. Set aside and let it rest while preparing everything else. Stir occasionally.
  2. For the pineapple sauce, peel the garlic cloves and cut the pineapple into small cubes. Combine the garlic, chili powder, paprika, apple cider vinegar, half of the pineapple chucks and 100 ml of water in a food processor. Blend until completely smooth and season with salt and pepper.
  3. Slice the salsiccia along the length and remove the casing. Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, crumble the salsiccia into the pan and sauté, stirring occasionally, for 5 minutes, until the pieces begin crisping on the edges.
  4. Reduce the heat to low, stir in about ½ of the pineapple sauce and the remaining pineapple chunks. Simmer for 5-8 minutes or until the sauce has reduced and coats the salsiccia, there will still be sauce left in the pan.
  5. For the salsa, wash the coriander and jalapeños and pat dry. Peel and press the garlic. Core and finely chop the jalapeños.
  6. Finely chop the coriander leaves and mix all ingredients together in a small bowl. Season with salt and pepper
  7. Stuff the salsiccia and pineapple into the warmed tortillas and top with additional pineapple sauce and the fruity spicy salsa. Serve with lime wedges.

Preparing In The Kitchen
  1. First prepare the pickled onions. Peel and slice them up to your preference and place it in a bowl, add sugar, salt, vinegar and sesame oil. Mix everything until evenly coated. Set aside and let it rest while preparing everything else. Stir occasionally.
  2. For the pineapple sauce, peel the garlic cloves and cut the pineapple into small cubes. Combine the garlic, chili powder, paprika, apple cider vinegar, half of the pineapple chucks and 100 ml of water in a food processor. Blend until completely smooth and season with salt and pepper.
  3. Slice the salsiccia along the length and remove the casing. Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, crumble the salsiccia into the pan and sauté, stirring occasionally, for 5 minutes, until the pieces begin crisping on the edges.
  4. Reduce the heat to low, stir in about ½ of the pineapple sauce and the remaining pineapple chunks. Simmer for 5-8 minutes or until the sauce has reduced and coats the salsiccia, there will still be sauce left in the pan.
  5. For the salsa, wash the coriander and jalapeños and pat dry. Peel and press the garlic. Core and finely chop the jalapeños.
  6. Finely chop the coriander leaves and mix all ingredients together in a small bowl. Season with salt and pepper
  7. Stuff the salsiccia and pineapple into the warmed tortillas and top with additional pineapple sauce and the fruity spicy salsa. Serve with lime wedges.

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