Tacos al Pastor Recipe

Summary:

 

Unlock the authentic taste of Mexican street fare with this tacos al pastor recipe. Delicious pork slices bathed in a tangy, achiote-infused marinade are cooked until the edges caramelise, then piled onto warm tortillas. A bright crunch of pineapple and herbaceous cilantro finishes each taco, delivering a perfect balance of sweet, savoury, and zesty flavours.

 

Equipment:

 

1. Blender or food processor
2. Large mixing bowl or resealable bag
3. Sharp chef’s knife and cutting board
4. Grill pan or cast-iron skillet
5. Tongs and spatula
6. Oven or stovetop tortilla warmer
7. Small bowls for toppings

 

Ingredients:

 

• 2 lbs pork shoulder, thinly sliced (¼” to ½” thick)
• 3 tbsp achiote paste
• 1 cup fresh pineapple juice
• 2 tbsp white vinegar
• 3 dried guajillo chillies (seeded and rehydrated)
• 2 garlic cloves
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp kosher salt (adjust to taste)
• ¼ tsp freshly cracked black pepper
• 12 small corn tortillas
• 1 cup ripe pineapple, finely diced
• ½ cup white onion, finely chopped
• ¼ cup fresh cilantro leaves, chopped
• 2 limes, cut into wedges

 

Instructions:

 

Part 1: Craft the Marinade

1. Prepare chillies: soak guajillo chillies in hot water for 15 minutes until soft, then drain.
2. Blend components: in a blender, combine achiote paste, pineapple juice, vinegar, chillies, garlic, oregano, cumin, salt, and pepper. Process until smooth.
3. Taste test: Sample the sauce and tweak seasoning. Add a pinch of sugar for sweetness or a dash of salt for depth.

Part 2: Infuse the Pork

1. Trim and slice: remove excess fat and slice pork shoulder against the grain into even strips.
2. Coat thoroughly: place meat in a bowl or bag, pour in marinade, and massage until every piece is coated.
3. Chill time: Seal and refrigerate for 4–12 hours; longer gives a richer taste. Turn once halfway through for even coverage.

Part 3: Cook to Perfection

1. Warm-up: remove pork from fridge 20 minutes before cooking so it reaches room temperature.
2. Pan heat: preheat grill pan or cast iron skillet over medium-high heat until hot but not smoking.
3. Sear pork: work in batches—lay slices flat and don’t move for 3–4 minutes to develop char.
4. Flip and finish: Turn pork strips, cooking for 2–3 minutes until edges crisp and meat is cooked.
5. Rest: transfer pork to a plate, tent with foil for 5 minutes to let juices redistribute.

Part 4: Prepare Tortillas & Toppings

1. Heat tortillas: wrap stacks in foil and heat in a 300°F oven for 5 minutes, or char individually on the hot skillet for about 20 seconds per side.
2. Chop pineapple: dice into small, uniform pieces for sweet bursts in each taco.
3. Prep onions and cilantro: finely chop and set in bowls for custom topping stations.

Part 5: Assemble Tacos al Pastor Recipe

1. Layer pork: place 2–3 strips of warm pork onto each tortilla using tongs.
2. Add crunch: spoon diced pineapple and sprinkle onion and cilantro on top.
3. Finish with lime: squeeze fresh juice over each taco for a bright, citrusy lift.
4. Serve immediately: the tacos al pastor recipe at its best is enjoyed hot with optional salsas on the side.

Tacos al Pastor Recipe

Notes:

• Glaze option: Reduce the reserved marinade in a small saucepan until thick, then brush over the pork at the last minute of cooking.
• Storage tip: Keep pork and toppings separately in airtight containers for up to three days.
• Reheat method: warm pork gently in a skillet with a splash of pineapple juice to restore moisture.
• Spice swap: try ancho or pasilla chillies for a milder heat, or a pinch of chipotle powder for smoky warmth.