adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tacos al Pastor
Tacos al Pastor
0 Likes
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Make delicious tacos al pastor using Mexican dried chiles, achiote paste, and this simple recipe.
Ingredients:
  • For the marinade
  • 3 cups water
  • 4 dried cascabel or guajillo chiles, stemmed and deseeded
  • 2 dried ancho chiles, stemmed and deseeded
  • 1 dried pasilla chile, stemmed and deseeded
  • 1 large ripe pineapple
  • 3 cloves garlic
  • 1 tablespoon achiote paste
  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon black peppercorns
  • 1/3 cup apple cider vinegar
  • 3 tablespoons olive oil, divided
  • 3 tablespoons orange juice
  • 1 teaspoon kosher salt, plus more for cooking the pork
  • For the tacos
  • 3 pounds (1.4 kilograms) pork shoulder steaks
  • 4 tablespoons olive oil
  • 1 tablespoon ground ancho or guajillo chiles
  • 1 teaspoon kosher salt
  • 1 white onion, finely diced
  • 1 small bunch cilantro, finely chopped
  • 3 limes, cut into wedges
  • 20 (4- to 5-inch) corn tortillas
Instructions:
  • To rehydrate the chiles, start by boiling 3 cups of water in a kettle or small saucepan. While the water heats up, toast cascabel, ancho, and pasilla chiles in a large non-stick pan over medium heat for 2 minutes on each side until fragrant and slightly softened. Once toasted, pour the boiled water over the chiles in the pan and cover with a large plate to fully submerge them. Allow the chiles to soak for 20 minutes until they become soft.
  • Prepare the pineapple: Wash and peel the pineapple, then cut off both ends. Stand it upright and slice off the skin. Remove the core and cut one third into large chunks for the marinade. Dice the rest for later use, refrigerating until ready to roast for the tacos.
  • Prepare the adobada marinade by blending the rehydrated chiles (without the soaking water) with pineapple chunks, garlic, achiote paste, oregano, cumin, black peppercorns, vinegar, olive oil, orange juice, and salt in a blender until smooth.
  • Coat the pork shoulder steaks with the flavorful adobada marinade in a large bowl, ensuring every inch is covered. Cover the bowl with plastic wrap and refrigerate for a minimum of 3 hours or overnight for maximum flavor infusion.
  • Preheat the oven to 400°F for the perfect temperature.
  • Sear the pork in batches: Heat 1 tablespoon of olive oil in a large pan over high heat. Add 3 steaks, ensuring they do not overlap. Sprinkle a pinch of salt on each steak. Sear for 2 minutes on each side until golden brown and lightly charred. Transfer the meat to a large baking dish. Repeat with the remaining pork.
  • After searing the pork, generously coat it with the flavorful adobada marinade. Cover the baking dish with foil and bake for 20 minutes until perfectly cooked. Let it rest as you roast the pineapple to enhance the flavors.
  • Transform the reserved pineapple onto a baking sheet into a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with ground ancho chiles and salt. Roast for 15 minutes until lightly charred around the edges.
  • Warm the corn tortillas on a hot comal or in a pan in batches, then keep them warm in a tortillero or by wrapping them in a clean tea towel.
  • Thinly slice the pork with a razor-sharp knife and arrange on a serving platter. Drizzle the marinade over the sliced pork.
  • Prepare a taco bar: Place the sliced pork, roasted pineapples, warm tortillas, chopped onions, cilantro, and lime wedges on the table for DIY tacos. Create the perfect al pastor taco by spooning pork into a tortilla, adding pineapple slices, topping with onions and cilantro, and finishing with a generous squeeze of lime. Enjoy! Refrigerate any leftover pork tightly covered for up to 3 days. To reheat, transfer to a baking dish, cover with foil, and bake in a 400°F oven for 15-20 minutes. Share your feedback below!

Similar Recipes