Tacos al Pastor
Ingredients
- • 500 g pork shoulder
- • 120 ml pineapple juice
- • 60 ml white vinegar
- • 3 item guajillo chiles, dried
- • 4 cloves garlic
- • 5 ml ground cumin
- • 5 ml dried oregano
- • 15 g achiote paste
- • 5 ml salt
- • 200 g fresh pineapple, diced
- • 8 item corn tortillas
- • 100 g white onion, diced
- • 30 g fresh cilantro, chopped
- • 4 item lime wedges
Instructions
- 1
Remove stems and seeds from guajillo chiles. Toast in a dry pan for 30 seconds, then soak in hot water for 15 minutes until softened.
- 2
In a blender, combine drained chiles, pineapple juice, vinegar, garlic, cumin, oregano, achiote paste, and salt. Blend until smooth to create the marinade.
- 3
Slice pork shoulder into thin strips, about 1/4 inch thick. Place in a bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 3 hours, preferably overnight.
- 4
Heat a large skillet or griddle over medium-high heat. Cook marinated pork in batches, turning frequently, until edges are crispy and charred, about 4-5 minutes per batch.
- 5
In the same pan, quickly char the pineapple pieces until caramelized on the edges, about 2 minutes.
- 6
Warm corn tortillas on a griddle or directly over a gas flame until pliable and lightly charred.
- 7
Chop the cooked pork into smaller bite-sized pieces. Fill each tortilla with pork, top with charred pineapple, diced onion, and cilantro.
- 8
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to authentic al pastor flavor is the marinade time - don't rush it! For an even more authentic touch, stack the marinated pork on skewers and cook it vertically near high heat, rotating to get those crispy edges."
