Description
Al pastor tacos are a beloved street food in Mexico and are enjoyed for their bold and savory flavors. The combination of the tender, marinated meat and the sweetness from the pineapple creates a harmonious balance of flavors, making this al pastor recipe a favorite among taco enthusiasts around the world.
Ingredients
Scale
- 2-3 pounds of pork shoulder or pork butt, thinly sliced (about 1/4 inch thick)
- 3-4 dried guajillo chilies, stemmed and seeded
- 2-3 dried ancho chilies, stemmed and seeded
- 1 small onion, roughly chopped
- 4 cloves of garlic
- 1 cup pineapple chunks
- Juice of 2 limes
- 2 tablespoons achiote paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 ripe pineapple
- Wooden skewers, soaked in water for 30 minutes
- Small corn tortillas
- Chopped fresh cilantro
- Chopped onion
- Lime wedges
- Salsa (salsa verde or your favorite hot sauce)
Instructions
- Bring water to a boil and boil the dried chilies until fragrant, about 7 minutes.
- Place the boiled chilies, onion, garlic, pineapple chunks, lime juice, achiote paste, cumin, oregano, paprika, salt, and pepper in a blender or food processor. Blend until you have a smooth paste. Add a bit of the water from the boiled chilies to smooth out.
- Place the thinly sliced pork in a large bowl or a resealable plastic bag.
- Pour the marinade over the pork and make sure all pieces are well coated.
- Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight, to let the flavors develop.
- Take the pork out and bring to room temperature.
- Cut the pineapple about 2-3 inches from the bottom. Using the bottom half, stab four skewers into the core of that pineapple (cutside up). Make sure they are very intact.
- Take a smaller piece of pork and thread the pork into the skewers. Continue with smaller pieces and work your way in with bigger pieces. You will be creating a trompo with the pork. At the top of the skewer, add a slice or two of pineapple.
- Preheat your oven to 350°F.
- Place the trompo on a roasting rack in a baking sheet.
- Add the trompo into the oven and bake for 1.5 hours. Turn every 30 minutes, carefully. Feel free to broil for 2 minutes at the end for extra crispiness. Remove and let rest for 10 minutes.
- Warm the corn tortillas on the grill or in a skillet.
- Slice the cooked al pastor pork vertically.
- Assemble your tacos with a few slices of al pastor, pineapple, fresh cilantro, chopped onion, a squeeze of lime juice, and salsa.
Notes
- Choose Quality Meat: Start with high-quality pork shoulder or pork butt. Look for well-marbled meat, as it will be more tender and flavorful.
- Thin Slices: Slice the meat thinly (about 1/4 inch thick) to ensure it cooks evenly and quickly.
- Marinate Adequately: Allow the meat to marinate for at least 2 hours, preferably overnight. The longer the marination, the more flavorful your Al Pastor will be.
- Blend Marinade Thoroughly: Ensure your marinade is well-blended and smooth by using a powerful blender or food processor. This helps distribute the flavors evenly.
- Cooking Method: While a vertical rotisserie is traditional, you can achieve great results using a grill, oven, or stovetop grill pan. Just make sure the meat is cooked through and has a slight char.
- Baste with Marinade: During cooking, baste the meat with the marinade or pineapple juice occasionally to keep it moist and infuse more flavor.
- Rest Before Slicing: Allow the cooked Al Pastor to rest for a few minutes before slicing. This helps retain its juices and keeps it tender.
- Warm Tortillas: Warm your corn tortillas before serving. You can do this on the grill, in a dry skillet, or wrapped in foil in a low oven.
- Customize Your Toppings: Don't be afraid to get creative with your toppings. Salsas, pickled onions, and cotija cheese are excellent additions.
- Prep Time: 2 Hours
- Cook Time: 1.5 Hours
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican