Tacos al Pastor Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Marinating Time
2 hrs
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Total Time
40 mins
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Servings
12 tacos
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Calories
221 kcal
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Course
Main Course
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Cuisine
Mexican
Tacos al Pastor Recipe
Description
The recipe calls for rehydrating dried ancho, guajillo, and chile de arbol peppers, which are blended with aromatics like onion and garlic, pineapple, chipotle sauce, achiote paste, orange juice, vinegar, brown sugar, and spices to create a smooth, complex marinade. Pork shoulder is sliced into thick strips and coated thoroughly before marinating for two hours to absorb the flavors.
The pork is then grilled over medium-high heat, allowing for searing that caramelizes the marinade while keeping the meat juicy and tender. The thin slices cook quickly, so the recommended internal temperature is 145°F rather than the usual 165°F for thicker cuts. This method produces pork with a balanced, mildly spicy flavor profile accented by the sweetness of pineapple. Served on corn tortillas with accompaniments like cilantro, fresh pineapple, lime wedges, chili flakes, and hot sauce, the tacos provide layered tastes and textures typical of al pastor.
Additional heat can be adjusted with hot sauces and diced chilies to suit taste preferences, allowing the dish to be mild or more robustly spicy depending on the diner.
Ingredients
FOR THE MARINADE
- 2 ancho peppers
- 2 guajillo pepper
- 2 dried chiles de arbol or more as desired
- 1 yellow onion roughly chopped, small
- 4 cloves garlic chopped
- 1/3 cup pineapple or use pineapple juice, crushed
- 2 tablespoons chipotle sauce
- 2 tablespoons achiote paste
- orange juice about 1/3 cup, juice from 1 large orange
- ¼ cup apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- 1 teaspoon salt or more to taste
FOR THE TACOS AL PASTOR
- 3 pounds pork shoulder boneless
- olive oil as needed
- 12 corn tortillas warmed
- jalapeño for serving; diced, chopped, wedges, spicy
- pineapple
- tomato
- cilantro
- lime
- chili flakes
- hot sauce
Instructions
FOR THE MARINADE
- Dry toast the dried anchos, guajillos and chiles de arbol a couple minutes per side in a hot pan to release their oils. Cool, then remove stems and seeds. Set into a bowl and cover with hot water to soften for 20 minutes.
- Drain the water and add the rehydrated peppers to a large food processor.
- Add in the onion, garlic, pineapple, chipotle sauce, achiote paste, orange juice, vinegar, brown sugar, oregano, cumin, and salt to taste. Process until smooth.
- Next, slice the pork shoulder into long strips, about ½ inch thick. Make them large enough so they won’t fall through your grill grates. (If using the vertical skewer method, slice the pork into 1/4 inch or thinner slices, not strips.)
- Add the pork to a large bowl and cover with the marinade. Make sure to get all of the pork evenly coated.
- Cover and refrigerate for 2 hours.
FOR THE TACOS AL PASTOR (EASY GRILLING METHOD)
- Heat your grill to medium-high heat and lightly oil the grates. Alternatively, you can make this indoors in a grill pan on the stove top.
- Shake off excess marinade and grill the pork for 6-7 minutes, or until cooked through. You want to get a nice crusty char.
- Slice into bite-sized pieces and serve over warmed tortillas. Top with diced jalapeno, diced pineapple, diced tomato, chopped cilantro, lime wedges, spicy chili flakes, hot sauce.
FOR TACOS AL PASTOR ON A VERTICAL SKEWER
- Shake off excess marinade and thread the marinated sliced pork shoulder onto a vertical skewer.
- Heat your grill (or smoker) to 250 degrees F and set the skewer inside over indirect heat.
- Grill over indirect heat for 3 to 3.5 hours, or until the pork reaches an internal temperature of 145 degrees F.
- Slice into bite-sized pieces and serve over warmed tortillas. Top with diced jalapeno, diced pineapple, diced tomato, chopped cilantro, lime wedges, spicy chili flakes, hot sauce.
Notes
- This recipe has a mild to medium heat level; add hot sauce or diced peppers for more spice as desired.
- Because the pork is sliced thin, cook to an internal temperature of 145°F for safety and juiciness, rather than 165°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12tacos
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 68mg | 23% |
| Sodium | 297mg | 12% |
| Potassium | 542mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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