India x Mexico
Tandoori paneer al pastor tacos
Paneer finally gets its own spit roast fantasy, pineapple and all.
50 minTime
27 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original631kcalsame
27 gproteinsame
8 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Whisk the achiote paste with orange juice, vinegar, Kashmiri chilli, ginger garlic paste, garam masala and 1 tsp salt. Fold in the hung curd and 1 tbsp mustard oil.
- 2Coat the paneer slabs and rest 20 minutes.
- 3Grill the pineapple rings in a dry grill pan on high heat, 3 minutes a side. Chop small.
- 4Heat the rest of the oil in the same pan on high heat. Cook the paneer 2 minutes a side.
- 5Blend the sour cream with mint, half the coriander, the green chilli and a pinch of salt.
- 6Warm the tortillas on a dry tawa on medium heat, 30 seconds a side. Slice the paneer into strips and toss with half the pineapple.
- 7Fill each tortilla with paneer, more pineapple, onion and coriander. Finish with crema and a squeeze of lime.
Serve it like this
Line three tacos on a slate, paneer strips leaning up. Dot mint crema along each, top with pineapple cubes and onion, and add lime on the side.
