Grilled Tacos al Pastor
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Grilled Tacos al Pastor
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Grilled Tacos al Pastor is a true flavor explosion. Allow the pork to sit in the marinade for at least 12 hours for maximum flavor. If you don't have a skewer plate, you can simply grill the meat on your gas or charcoal grill. You can also roast the meat in the oven. The homemade chili paste can be made up to 2 weeks in advance.
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Ingredients
For the Chili Paste
- 1 cup vegetable oil
- 20 guajillo chiles dried, stems and seeds removed
- 35 chiles de árbol dried, stems and seeds removed
- 4 cloves garlic
- 2 teaspoon kosher salt
- 1 chicken bouillon cube
For the Tacos al Pastor
- 1 lb pork shoulder boneless
- ½ cup pineapple juice
- ½ cup distilled white vinegar
- ¼ cup chili paste
- ¼ cup achiote paste
- 6 tablespoon light brown sugar
- 4 cloves garlic
- 1½ teaspoon oregano dried, preferably Mexican
- 1½ teaspoon cumin ground
- 1½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 tablespoon kosher salt
- 1 whole pineapple
- 12 corn tortillas
- 1 cup red onion finely chopped, for garnish
- cilantro fresh, chopped, for garnish
- Lime wedges for serving
Instructions
Make the Chili Paste
- Heat the oil in a large, sturdy skillet over medium heat until shimmering. Add the chiles and garlic and stir to coat with the oil. Simmer in the oil for about 2 minutes. Use a slotted spoon or tongs to carefully remove the chiles and garlic and place them on a platter lined with paper towels.
- Pat the chiles and garlic dry and place them in a large pot. Add just enough water to cover the chiles. Bring to a simmer and cover. Simmer for 7 minutes, or until the chiles are very tender.
- Drain the chiles and garlic through a colander into a heatproof bowl, reserving the liquid.
- Transfer the chiles and garlic to a blender. Add the salt, bouillon cube, and 1 cup of the chile water. Purée for 1 minute, until very smooth. Allow the paste to cool down and then transfer to a jar with a tight-fitting lid. Refrigerate for up to 2 weeks.
Make the Tacos al Pastor
- Place the pork shoulder in the freezer for 30 minutes (this makes slicing it easier).
- In a blender, add the pineapple juice, vinegar, oil, chile paste, achiote paste, brown sugar, garlic, oregano, cumin, pepper, cinnamon, cloves, and salt. Purée until smooth. Set aside.
- Remove the pork shoulder from the freezer and use a sharp knife to cut it into ¼-inch slices.
- Place the pork in a large dish and pour about three-quarters of the marinade over it. Turn the meat over and press the marinade into the pork. Cover and chill for up to 24 hours, preferably overnight. Add the remaining marinade/sauce to a container with a lid and refrigerate.
- Prepare your charcoal (or gas) grill to medium-high heat, creating a 2-zone (heat and no-heat) set-up.
- Cut the top and base off the pineapple. Cut two ½-inch slices. Cut the remaining pineapple into slices or chunks, cutting around the core.
- Press one pineapple slice down the skewer and then layer the marinated pork on the skewer. Top with the other pineapple slice.
- Place the skewer plate over the indirect heat and cover for 1 hour.
- After 1 hour, use kitchen shears (or a sharp knife) to cut away dark spots on the edges of the meat. Cover and cook for another 45 minutes.
- Add the pineapple slices and cook for another 15 minutes (the meat should cook for 2 hours). Add the extra sauce to a saucepan and gently warm it.
- Carefully remove the skewer plate and pineapple from the grill. Cut the pineapple into chunks and use a large, sharp knife to slice pieces of meat from the skewer.
- Serve at once with warmed corn tortillas, garnished with the grilled chopped pineapple, cilantro, onion, warmed sauce, and lime wedges.
Notes
- NOTE: Watch the video near the top of the recipe for visual guidance.
- NOTE:
- You can create a makeshift skewer plate by placing a slice of pineapple on a heatproof skillet (or pan) and inserting wooden or metal rod or rods into it. Add the meat to the rod or rods and top with the pineapple.
- Be sure to make sure you will be able to close the lid with the tower of meat on the grill. This is important to test before you get started.
- You can also roast the pork in your oven set at 400°F for approximately the same amount of time. Keep an eye on the meat and trim any edges that are starting to burn.
- You can also simply grill the slices until the edges are crispy and the meat is cooked. This will only take about 15 to 25 minutes, depending on how thick your slices are.
Nutrition Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
54g
(18%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
0.2mg
(0%)
Sodium
678mg
(28%)
Potassium
481mg
(14%)
Fiber
8g
(32%)
Sugar
21g
(42%)
Vitamin A
3134IU
(63%)
Vitamin C
11mg
(12%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 678mg | 28% |
| Potassium | 481mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 21g | 42% |
| Vitamin A | 3134IU | 63% |
| Vitamin C | 11mg | 12% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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