Tacos Al Pastor
Al pastor is a traditional Mexican dish that is typically made by marinating pork in a blend of chilies, spices, and pineapple. The marinated meat is then cooked on a vertical spit, similar to a shawarma, and sliced thinly for serving.
Equipment
- 1 Grill
- 1 Blender / Food Processor
- 1 Tongs (Make sure to click 3 time before grilling)
Ingredients
- 2 Lbs Pork Shoulder, thinly sliced (Pork loin works in a pinch)
- 3 Each Guajillo Chiles (Use 2 for Medium & 1 for Mild Spicy Heat)
- 3 Each Ancho Chiles
- 1 Each Chipotle Chile in Adobo Sauce (Remove Seeds & Veins for Medium heat & Omit completely for mild)
- 1/2 Cup Pineapple Juice
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup Achiote Paste
- 4 Cloves Garlic
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 Each Fresh Pineapple Sliced & Cored
- Corn Tortillas for serving
- 1 Tbsp Honey (Optional to reduce heat)
Instructions
- Begin by soaking the dried guajillo and ancho chilies in hot water for about 20 minutes, or until they are soft.
- Once the chilies are soft, remove the stems and seeds and place them in a blender along with the chipotle chili, pineapple juice, apple cider vinegar, achiote paste, garlic, cumin, oregano, salt, and black pepper. Blend until smooth.
- Place the thinly sliced pork shoulder in a large bowl and pour the marinade over the meat, making sure it is well coated. Cover the bowl and refrigerate for at least 4 hours, or overnight.
- Preheat your grill or oven to 400 °F
- Place the sliced pineapple on the grill or in the oven and cook until lightly charred, about 2-3 minutes per side. Remove the pineapple from the grill or oven and set it aside.
- Place the marinated pork on the grill cooking 3-4 or longer depending on thickness of cuts. Use a quick read thermometer to ensure internal temperature is 145°F before removing from grill.
- To serve, thinly slice the al pastor meat into strips and serve with warm corn tortillas and the charred pineapple slices. Enjoy!
Notes
We understand that spicy doesn't necessarily agree with all kids, while others can tolerate different levels.
Medium Spicy Heat Adjustments
- Use 2 instead of 3 guajillo peppers
- Deseed and devein the Chipotle chili (The white veins inside the chili & the seeds are where the capsaicin oil and the heat live)
- Add 1 Tbsp of Honey to balance the heat
- Serve with Avocado or Sour Cream to cook down the spice
- Use 1 instead of 3 guajillo peppers
- Omit the Chipotle Chile
- Add 1 Tbsp of Honey to balance the heat
- Serve with Avocado or Sour Cream to cook down the spice