Tacos al Pastor

Name: Tacos al Pastor
Cook time: 200 min
Total time: 200 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 kg Pork Shoulder, boneless, very thinly sliced; 8 Guajillo Chile, drieds, stemmed and seeded; 2 tbsp Achiote Paste; 120ml Pineapple Juice; 2 tbsp White Vinegar; 4 Garlic Cloves; 1/4 White Onion; 1 tsp Mexican Oregano; 1 tsp Ground Cumin; 1/2 tsp Ground Black Pepper; 1/8 tsp Ground Cloves; 1/8 tsp Ground Cinnamon; 2 tsp Kosher Salt; 2 tbsp Lard, or neutral oil (for cooking); 16 small Corn Tortillas, taqueras; 1/2 Pineapple, fresh; 4 rings for grilling + about 1 cup diced for topping; 1 small White Onion, finely chopped; 1/2 bunch of Cilantro, finely chopped; 3 Limes, cut into wedges; Some Salsa Roja, to serve (optional but traditional)

Tacos al Pastor are vibrant, tangy, and slightly sweet tacos featuring tender, achiote‑and‑chile marinated pork finished with caramelized pineapple and bright garnishes. This version steeps the meat in a fragrant chile‑achiote marinade, then roasts or sears it until edges are crisp and caramelized, producing juicy slices perfect for warm corn tortillas. Serve with diced onion, cilantro, lime and a spoonful of salsa roja for an authentic street‑style bite.

Tacos al Pastor are vibrant, tangy, and slightly sweet tacos featuring tender, achiote‑and‑chile marinated pork finished with cara... Show more

Traditional Mexican Recipe

Health Grade

A- · Excellent

Rating

4.6

Time

3 hrs

Price

1,95 €

Calories

871 kcal

meal prep

gluten free

high protein

low sugar

Method

Soak the chiles

If needed, stem and seed the Guajillo chiles, then put them in a bowl and cover with very hot water. Let them soak until soft and pliable, about 15 minutes.

Blend the adobo

Drain the chiles well and add them to a blender with the Achiote Paste, Pineapple Juice, White Vinegar, peeled Garlic Cloves, about 2 tablespoons of chopped White Onion, Mexican Oregano, Ground Cumin, Ground Black Pepper, Ground Cloves, Ground Cinnamon, and Kosher Salt. Blend until the adobo is completely smooth and brick-red, scraping the sides once or twice if needed.

Marinate the pork

If your Pork Shoulder is not already very thinly sliced, cut it across the grain into thin slices. Put it in a bowl or dish, pour the adobo over top, and toss until every piece is coated; cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

Prep the toppings

While the pork marinates, cut the Pineapple into 4 thick rings for grilling and dice about 1 cup from the remaining fruit for topping. Finely chop the remaining white onion, chop the Cilantro, and cut the Lime into wedges; keep everything in separate bowls so assembly is easy.

Heat the skillet

Set a large skillet over medium-high heat and add the Lard or a neutral oil if that is what you are using. Let it get hot and shimmering before the pork goes in.

Sear the pork

Working in batches, let the excess adobo drip off, then lay the pork in a single layer and sear until browned and cooked through with lightly charred spots, about 2 to 3 minutes per side. Flip each batch once, then move it to a cutting board and chop the meat into bite-size pieces while it is still hot.

Grill the pineapple

Lay the pineapple rings on the hot skillet or grill and cook until they pick up dark char marks and soften, about 2 to 3 minutes per side.

Assemble the tacos

Warm the Corn Tortillas briefly on the dry skillet or grill until soft and flexible. Fill each one with pork, grilled pineapple, some of the diced pineapple, chopped onion, Cilantro, and a squeeze of Lime, then finish with Salsa Roja if you want the traditional touch. Serve immediately while everything is hot.