Free recipe
Al Pastor Tacos
Built around thin pork shoulder slices or strips and corn tortillas -- the method starts by if using dried chilies.
This Mexican al pastor tacos builds its flavor from thin pork shoulder slices or strips, corn tortillas and dried guajillo chilies, and comes together in about 45 minutes with medium-level technique. The method starts by if using dried chilies.
A 45-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around thin pork shoulder slices or strips, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 lb (450 g) thin pork shoulder slices or strips
- 8 small corn tortillas
- 2 dried guajillo chilies (or 2 tbsp chili paste)
- 1/3 cup pineapple juice
- 2 tbsp white vinegar
- 3 cloves garlic
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 2 tbsp oil
- 1 cup diced fresh pineapple
- Salt, diced onion, cilantro, lime
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
If using dried chilies, soak them in hot water 15 minutes until soft.
Blend the soaked chilies (or chili paste) with the pineapple juice, vinegar, garlic, cumin, cinnamon, 1 teaspoon salt, and 1 tablespoon oil into a smooth marinade.
Toss the pork in the marinade and leave at least 30 minutes (overnight is best).
Heat the remaining oil in a large pan over high heat. Cook the pork in a single layer 3-4 minutes without moving so it chars, then stir and cook until done and caramelized, about 8 minutes total.
In the same pan, quickly char the diced pineapple 2-3 minutes until golden.
Warm the tortillas until soft.
Fill with pork and charred pineapple and top with onion, cilantro, and a squeeze of lime.
The step worth not rushing: Heat the remaining oil in a large pan over high heat. Cook the pork in a single layer 3-4 minutes without moving so it chars, then stir and cook until done and caramelized, about 8 minutes total.
