Name: Tacos al Pastor
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs Pork shoulder, thinly sliced; 3.5 oz Achiote paste; 3 pieces Guajillo chilies, deseeded; 0.5 cup Pineapple juice; 0.25 cup White vinegar; 4 pieces Garlic cloves; 1 tsp Dried Mexican oregano; 0.5 tsp Ground cumin; 1 cup Fresh pineapple slices; 18 pieces Corn tortillas; 1 small Finely chopped white onion; 0.5 cup Fresh cilantro, chopped

"Bring the vibrant flavors of a Mexican taquería into your home with this meticulously crafted Tacos al Pastor recipe. Thinly sliced pork is bathed in a smoky guajillo and achiote marinade, then seared to perfection and served with sweet, caramelized pineapple."

Ingredients

Qty	Item
2 lbs 900 g	Pork shoulder, thinly sliced
3.5 oz 100 g	Achiote paste
3 pieces 3 pieces	Guajillo chilies, deseeded
0.5 cup 120 ml	Pineapple juice
0.25 cup 60 ml	White vinegar
4 pieces 4 pieces	Garlic cloves
1 tsp 2 g	Dried Mexican oregano
0.5 tsp 1 g	Ground cumin
1 cup 165 g	Fresh pineapple slices
18 pieces 18 pieces	Corn tortillas
1 small 100 g	Finely chopped white onion
0.5 cup 20 g	Fresh cilantro, chopped

How to Make Tacos al Pastor

Prepare the marinade by rehydrating guajillo chilies in hot water for 10 minutes. Blend the chilies with achiote paste, pineapple juice, vinegar, garlic, oregano, and cumin until smooth.

Thinly slice the pork shoulder against the grain and place in a large bowl. Pour the marinade over the pork, ensuring every slice is coated. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.

Heat a large cast-iron skillet or heavy pan over medium-high heat with a tablespoon of oil. Working in batches, sear the pork slices until charred on the edges and cooked through, about 3-4 minutes per side.

While the pork is cooking, grill the fresh pineapple slices in a separate pan or on the grill until caramelized and slightly charred. Chop into small bite-sized pieces.

Warm the corn tortillas on a griddle until pliable. To assemble, place a generous portion of pork on each tortilla, top with chopped pineapple, onions, and cilantro. Serve immediately with lime wedges and your favorite salsa.

·
Freezing the pork for 30 minutes before slicing makes it much easier to achieve paper-thin pieces.
·
If you don't have a vertical rotisserie, a cast-iron skillet is the best way to get that authentic 'trompo' char.
·
Always warm your corn tortillas properly to prevent them from breaking.

Frequently Asked Questions

What is Achiote?

Achiote is a spice paste made from annatto seeds, which gives the pork its signature bright red color and earthy flavor.

Can I use pork tenderloin instead of shoulder?

Pork shoulder is preferred because the fat content keeps the meat juicy during high-heat cooking, whereas tenderloin may dry out.

How long should I marinate the meat?

At least 4 hours is necessary, but 12-24 hours will yield the most tender and flavorful results.

What kind of pineapple is best?

Fresh pineapple is highly recommended over canned, as the enzymes help tenderize the meat and it caramelizes much better.

Video Tutorials

Grill TACOS AL PASTOR Perfectly with a Mini Trompo (Mexican Street Taco & Full Adobo Recipe)

How Tacos Al Pastor Is Made • Tasty

Tacos al Pastor

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