Tacos al Pastor

Name: Tacos al Pastor
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 kg pork shoulder, cut into 1-inch slices; 30 g achiote paste; 3 each guajillo chiles, stemmed and seeded; 30 g chipotle in adobo, 1-2 chiles with sauce; 4 each garlic, peeled; 60 ml white vinegar; 15 g kosher salt; 5 g dried oregano; 5 g cumin; 2 g black pepper, freshly ground; 1 each pineapple, peeled, cored, cut into 1/2-inch rings; 18 each corn tortillas, warmed; 1 each white onion, finely chopped; 30 g cilantro, chopped; 2 each lime, cut into wedges

Marinated pork shoulder roasted on a vertical spit-style setup at home, then piled into warm corn tortillas with pineapple, onion, and cilantro. A classic Mexican street food that's juicy, smoky, and tangy.

⏱ 30 min prep · 60 min cook · medium

Servings

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Ingredients

1.5 kg pork shoulder cut into 1-inch slices
30 g achiote paste
3 guajillo chiles stemmed and seeded
30 g chipotle in adobo 1-2 chiles with sauce
4 garlic peeled
60 ml white vinegar
15 g kosher salt
5 g dried oregano
5 g cumin
2 g black pepper freshly ground
1 pineapple peeled, cored, cut into 1/2-inch rings
18 corn tortillas warmed
1 white onion finely chopped
30 g cilantro chopped
2 lime cut into wedges

Nutritionper serving (6 total: 3750 kcal)

Calories	620
Protein	47g
Fat	31g
Carbs	40g
Fiber	7g
Sugar	2g
Sodium	1220mg

Excludes 5 ingredients without data.

Gear for this recipe

Method

1
In a blender, combine the achiote paste, guajillo chiles, chipotle in adobo, garlic, vinegar, salt, oregano, cumin, and black pepper with 60 ml water. Blend until completely smooth, scraping down the sides as needed. The marinade should be a deep red, thick paste.
2
Place the pork slices in a large bowl or resealable bag. Pour the marinade over the pork and massage it thoroughly into every piece. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
3
Preheat the oven to 180°C (350°F). While the oven heats, thread the marinated pork slices onto a vertical rotisserie skewer or a tall baking rack placed on a baking sheet, pressing them together tightly to form a compact loaf. If using a skewer, place it in the oven vertically with a drip pan underneath.
4
Roasting
Roast the pork in the oven until the internal temperature reaches 63°C (145°F) and the exterior is deeply browned and slightly charred in spots, about 45 to 60 minutes. If you have a broiler, you can finish under the broiler for 2-3 minutes to get more char, but be careful not to burn.
⏲ 55 min
5
Searing
Meanwhile, heat a large skillet over medium-high heat. Add the pineapple rings and cook until they are caramelized on both sides, about 2 minutes per side, with golden-brown grill marks. Remove from the skillet and let cool slightly, then chop into small pieces.
⏲ 4 min
6
Remove the pork from the oven and let it rest for 10 minutes. Carefully slice the pork thinly, cutting against the grain. You should see a juicy, reddish interior with a crisp exterior.
⏲ 10 min
7
Toasting
Warm the corn tortillas on a dry skillet or directly over a flame until soft and pliable, about 30 seconds per side. Keep them covered with a clean kitchen towel to stay warm.
⏲ 1 min
8
Assemble the tacos: place a few slices of pork on each tortilla, top with chopped pineapple, diced onion, and cilantro. Serve with lime wedges on the side for squeezing over.

Perfect pairings

To sip

WineCrisp Albariño
BeerMexican Lager
Zero-proofHorchata