Tacos al Pastor

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Ingredients

Adjust Servings:
1/2 Tbsp Orange juice
1/2 Tbsp Guajillo chile powder
1 chopped Onion
1 lb Pork loin sliced into ½" rounds
1 Avocado peeled and pitted
1 cup Tomatillo Salsa or store-bought salsa verde
1 handful Cilantro chopped
2 Garlic cloves chopped
2 Tbsp Chipotle pepper in adobo sauce
2 Tbsp White vinegar
2 thick slices Pineapple
8 Corn tortillas
Pinch Cinnamon
Salt
Black pepper
wedges of Lime

Tacos al Pastor

Cuisine:

    The al pastor taco in Mexico reigns supreme. Throughout the country, you’ll encounter late-night taquerias filled to the brim with giant spits of chile-rubbed pork turning over an open flame. With many crowned with pineapple crowns, their warm flavoury juices are dripping down to commingle with the grilling pork fat. It’s that satisfying unison of spices and sweets that we’re going to recreate in here.

    • 55 minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Tacos al pastor is a consistent and delicious Mexican recipe that uses the juicy pineapples blooming throughout the rich lands of Mexico. While the traditional preparation method calls for cooking on a spit, the following recipe has been adapted for home cooking to be made on a stove. If you can do it on an outdoor grill, it would also be a solid option.

     

    Very thin slices of pork are dipped in a sweet pineapple sauce and paired with chipotle chile peppers. Chipotles are smoked jalapenos that guarantee a certain amount of spice in there. This recipe is done at a medium heat level, leaning towards high.

     

    Al pastor emerged with Lebanese immigrants in central Mexico who would start cooking shawarma by grilling meat on a spit. Local Mexicans liked and adapted this cooking method with the touch of their traditional flavors. When roasting on a spit, it is best to use a pork shoulder, although you can use other pork roast cuts. For leaner options, you can also use pork loin.

    Featured image:
    Tacos al Pastor
    by Brenda Benoît Dudley @ flickr

    Steps

    1
    Done

    Start by Combining the vinegar, onion, garlic, orange juice, chipotle pepper, cinnamon, and guajillo pepper in a blender and pulse until the mix is smooth.

    2
    Done

    Flavor the pork slices all over with a mix of salt and pepper, then place them in a sealable plastic bag with the sauce.

    3
    Done

    Refrigerate for one hour after sealing (you may refrigerate for up to 4 hours).

    4
    Done

    In a mixing bowl, mash the avocado into a soft puree, then stir in the salsa until you get a thick sauce. Reserve the result.

    5
    Done

    Preheat the grill pan at a high temperature. Get the pork pieces out of the marinade and grill for around 2 to 3 minutes per side until the outside is browned and feels firm to the touch. While the pork is cooking, put the slices of pineapple on a grill for 2 to 3 minutes per side until apparent grill marks develop on the surface.

    6
    Done

    Warm the tortillas in your microwave wrapped around a wet towel. Fill each with pork and pineapple and top with the cilantro and avocado mixture. Serve with lime wedges in a pleasing presentation and enjoy!

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