Other than steak tacos, Tacos al Pastor may be my favorite Mexican taco. They are spicy and so flavorful. The pineapple adds sweetness and acidity to the delicious meat. This recipe is adapted from Tasty but I decided to fry the meat instead of roast it which makes the recipe a LOT easier and faster!
The recipe is here, and pictures of the process are below.
Ingredients:
Taco meat:
3-5 pounds boneless pork shoulder (I used 3 pounds)
3 Tbsp. achiote paste
2 Tbsp. guajillo chili powder
2 Tbsp. minced garlic
1 Tbsp. Mexican oregano
1 Tbsp. ground cumin
1 Tbsp. salt
1 Tbsp. black pepper
¾ cup white vinegar
1 cup pineapple juice
1 fresh pineapple, skinned and sliced into 1-inch rounds
Oil for frying
Topping:
Corn tortillas, toasted
1 white onion, chopped finely
1 cup cilantro, chopped finely
Lime juice
Salt (optional)
1 cup salsa of your choice (optional)
Directions:
Dice the pork into bite size pieces or strips.
In a large bowl, combine the achiote paste, guajillo chili powder, garlic, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
Add the pork to the marinade and mix well. Wrap the dish/bowl in cling film, then marinate the pork for at least 2 hours or overnight.
In a pan fry the meat in batches, until your desired level of crispiness and doneness.
After frying the meat you can dice the pineapple and lightly fry it in the same pan until it's browned to your liking.
To assemble and serve, place some pork on toasted corn tortillas, followed by a few pieces of the fried pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa or added salt if desired.
Makes 20-30 tacos.
The marinade with the pork mixed in.
Tacos before adding toppings.
Kommentarer