Cannabis Tacos al Pastor

Ingredients

• 600 g 600 g Pork belly or pork shoulder
• 150 g 150 g Fresh pineapple chunks
• 2 EL 2 EL Chipotle in Adobo (canned)
• 1 EL 1 EL Annatto paste (achiote)
• 4 4 Garlic cloves
• 80 ml 80 ml Fresh orange juice
• 2 EL 2 EL Lime juice
• 1 TL 1 TL Cumin ground
• 1 TL 1 TL Oregano dried
• 12 12 Corn tortillas (small, 6 inch)
• 1 1 White onion
• 1 Bund 1 Bund Fresh cilantro leaves
• 2 2 Limes for serving
• nach Geschmack nach Geschmack Salt
• 1 TL je Portion 1 TL je Portion Cannabis Coconut Oil (cold)

Instructions

1. 1
   Blend chipotle, annatto paste, garlic, orange juice, lime juice, cumin, and oregano into a smooth marinade.
2. 2
   Slice pork belly into ½-inch (1 cm) thick slices. Marinate for at least 30 minutes (better: 2 hours).
3. 3
   Caramelize pineapple chunks in a pan without fat over high heat — about 3 minutes per side until lightly browned. Set aside.
4. 4
   Sear marinated pork in a hot grill pan or skillet in batches over high heat, 3–4 minutes per side until browned and slightly crispy.
5. 5
   Let cooked meat rest briefly, then finely chop or slice thin with a sharp knife.
6. 6
   Finely dice onion, roughly chop cilantro.
7. 7
   Warm corn tortillas directly over a gas flame or in a dry skillet briefly until soft and lightly toasted.
8. 8
   Build tacos: meat, caramelized pineapple, onion, cilantro. Squeeze lime juice over.
9. 9
   Drizzle Cannabis Coconut Oil cold over finished tacos — a light touch gives desired effect.

Pro Tips

• Annatto paste (achiote) gives the characteristic red color and earthy tone — available online or Asian markets.
• Al Pastor lives by the Maillard reaction: meat must be seared hot and dry, not braised.
• Add Cannabis Coconut Oil cold — its tropical flavor pairs beautifully with Mexican spices.
• For more heat: add more chipotle or a fresh serrano chili.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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