I can’t stop making the VIRAL Döner Kebab

Ingredients

• 2 whole Dried Ancho Chili (stem removed, seeds discarded; steep in hot water to soften)
• 1 lb Ground Pork (lean (80/20) for juicy texture)
• 1 tbsp Chipotle Peppers in Adobo Sauce (finely minced; includes a bit of the adobo sauce)
• 1 cup Fresh Pineapple (diced; adds sweetness and caramelization)
• 3 cloves Garlic (peeled and roughly chopped)
• 1 tsp Dried Oregano
• 1/2 tsp Ground Cinnamon
• 1 tsp Ground Cumin
• a pinch Ground Nutmeg
• 1 tsp Salt (to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tbsp Olive Oil (for lining the parchment)
• 8 small Corn Tortillas (preferably 6‑inch, warmed before serving)
• 1/4 cup White Onion (finely diced)
• 2 tbsp Fresh Cilantro (chopped)
• 1/4 cup Shredded Cheese (optional; queso fresco or mozzarella)

Instructions

1. Rehydrate Ancho Chilies

   Place the dried ancho chilies in a heat‑proof bowl, cover with boiling water, and let steep until softened (about 10 minutes).

   Time: PT10M

2. Blend the Marinade

   Drain the chilies, then add them to the food processor together with garlic, chipotle‑adobo, oregano, cinnamon, cumin, nutmeg, salt, pepper, pineapple, and the ground pork. Process until a very smooth, thin paste forms.

   Time: PT5M

3. Shape the Paste

   Line a baking sheet with parchment paper, lightly brush the paper with olive oil, and spread the pork paste as thinly as possible (about 1/8‑inch thick). Roll the parchment tightly around the paste to form a log.

   Time: PT5M

4. Bake the Pork Roll

   Place the parchment‑wrapped roll on the baking sheet and bake in a pre‑heated oven at 180°C for 20 minutes, or until the edges are lightly browned.

   Time: PT20M

   Temperature: 180°C

5. Cool and Tear

   Remove the roll from the oven, let it rest for 5 minutes, then unwrap and tear or cut the meat into bite‑size strips.

   Time: PT5M

6. Optional Char with Torch

   Using a kitchen torch, quickly char the edges of the meat strips for extra smokiness. (A broiler can be used as an alternative.)

   Time: PT2M

7. Warm the Tortillas

   Heat a skillet over medium‑high heat and warm each corn tortilla for about 30 seconds per side until pliable.

   Time: PT4M

8. Assemble the Tacos

   Place a handful of meat strips on each tortilla, add charred pineapple pieces, diced white onion, chopped cilantro, and optional shredded cheese or salsa.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g