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Tacos Al Pastor
This recipe appeared in our Early Spring 2025 issue.
Tacos Al Pastor
Where to start in expanding your taste? Tacos. Put away the hard shells, sketchy seasoning packets, and processed cheese. Street tacos rule and some types like al pastor are a mixture of Mexican and middle eastern cuisines.
Gather these ingredients
- 8 dried guajillo peppers, soaked, seeded, and chopped
- 2 lb. pork shoulder or butt, boneless and cut into ¼ inch slices
- 8 cloves garlic, peeled
- 7 oz. 7 or 1 can chipotle peppers in adobo
- 1 Tbsp. brown sugar
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp cinnamon
- 1/2 cup each pineapple and orange juice
- 2 Tbsp. achiote paste
- Salt and pepper to taste
- 1 pineapple cored, sliced, and caramelized
- 1 onion minced
- Cilantro
- Lime wedges for garnish
- Shaved radish
- Corn or flour tortillas warmed, as needed
Instructions
- Slice pork thin and season with salt and pepper. In a blender combine garlic, peppers, spices, and citrus juices; process until smooth. Marinate the pork for 4 hours or overnight in the juice. Peel half the pineapple and insert 2 12-inch skewers. Layer the pork slice by slice on skewers. Place them on the grill and roast, covered, or in a 375° oven for 20 minutes; edges should be slightly charred. Slice meat and toss in a hot sauté pan with the onions and pineapple.
- In a dry pan or griddle warm 8 corn tortillas slightly. Build tacos, garnish with cilantro leaves, lime wedges and shaved radish. Serve with pico de gallo and queso fresco, optional.
