Al Pastor

Tacos al Pastor

Tacos Al Pastor

Ingredients

Makes 10 servings

• 5 lb boneless pork shoulder(2 kg)
• 3 tablespoons achiote paste
• 2 tablespoons guajillo chili powder
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon cumin
• 1 tablespoon salt
• 1 tablespoon pepper
• ¾ cup white vinegar(175 mL)
• 1 cup pineapple juice(240 mL)
• 1 small tin of pineapple rounds, optional
• 10 small corn tortillas
• 1 white onion, finely chopped
• 1 cup fresh cilantro(40 g), finely chopped
• 1 cup salsa(260 g)
• 1 avocado, diced
• 2 limes, cut into wedges

Method

1. Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl
2. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps
3. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides
4. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days
5. Preheat the oven to 350°F (180°C)
6. Line a baking sheet with parchment paper or aluminum foil
7. Spread the pineapple with the pork on the baking sheet
8. Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red
9. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple
10. To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado
11. Can be done on skewers
12. Serve with lime wedges

Full List of Mexican Recipes
Full List of Taco Recipes

Tostada:
Preheat the oven to 375 degrees F and place one rack in the upper third and the other rack in the lower third of the oven Line two large sheet pans with parchment paper Continue Reading →