Tacos Al Pastor
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
40 mins
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Servings
6
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Calories
338 kcal
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Course
Main Course
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Cuisine
Mexican
Tacos Al Pastor
Description
This recipe marinates pork shoulder slices in a blend of chilies, garlic, cumin, oregano, agave syrup or honey, pineapple juice, vinegar, and achiote paste, cooked briefly and blended into a smooth sauce. The marinade imparts deep red color, vibrant spice, and subtle sweetness that tenderizes the pork. The pork slices soak in this flavorful mixture for at least one hour, up to 24 hours, allowing the meat to absorb the complex flavors thoroughly.
Grilling the pork and pineapple slices on medium-high heat creates a caramelized exterior with grilled edges, while maintaining juicy interior meat. The pineapple slices offer sweet acidity that complements the spiced pork. After grilling, the meat and pineapple are chopped roughly and served on warm corn tortillas with diced red onion and minced cilantro for freshness and crunch.
This dish embodies a classic Mexican taco variety, balancing savory, sweet, and smoky notes in each bite. The recipe advises partially freezing the pork shoulder to slice it thinly and suggests alternatives for guajillo chilies and achiote paste if unavailable. These ingredients contribute essential flavor and appearance to the tacos.
Ingredients
For the marinade
- 2 pounds pork shoulder cut into 1/4 inch thick slices
- 2 teaspoons garlic chopped
- 1 teaspoon dried oregano leaves
- 1 teaspoon cumin ground
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 dried guajillo chili seeds and stems removed, then softened in very hot water for 5 minutes
- 1 tablespoon agave syrup liquid, or honey
- 1/4 cup pineapple juice
- 1/4 cup white vinegar
- 2 tablespoons achiote paste
For the tacos
- 12 corn tortillas warmed
- 1 pineapple peeled and cut into 1/2 inch thick slices
- 1/4 cup red onion diced
- 1/4 cup cilantro minced, leaves
Instructions
- Place the garlic, oregano leaves, cumin, salt, pepper, guajillo chilies, agave, pineapple juice, white vinegar, achiote paste and 1/2 cup water in a small pot. Bring to a simmer.
- Cook for 3 minutes, then cool for 10 minutes.
- Pour the marinade ingredients into a blender; blend until smooth.
- Place the pork in a large bowl and add the marinade. Toss to coat completely. Chill, then refrigerate for at least one hour, or up to 24 hours.
- Preheat a grill or indoor grill pan to medium high heat.
- Place the pork and pineapple slices on the grill. Cook for 3-4 minutes per side, or until pork is just cooked through.
- Coarsely chop the pork and pineapple.
- Divide the pork between the tortillas. Top with the chopped pineapple, red onion and cilantro, then serve immediately.
Notes
- Partially freeze the pork shoulder for about 30 minutes to achieve thin, even slices.
- If dried guajillo chilies are unavailable, dried ancho chilies can be used as a substitute.
- Achiote paste, made from annatto seeds and spices, provides the characteristic red color and fragrance and is found in the ethnic foods aisle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 678mg | 28% |
| Potassium | 604mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 74.8mg | 83% |
| Calcium | 80mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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