Tacos al Pastor

July 23, 2024
12:03 pm

Tacos al Pastor are a popular and iconic street food in Mexico, known for their savory and slightly sweet flavor. This dish features thin slices of marinated pork that are traditionally cooked on a vertical spit, similar to shawarma, and then served on small corn tortillas. The pork is marinated in a mixture of dried chilies, spices, and pineapple, giving it a distinctive and delicious taste. Tacos al Pastor are typically garnished with fresh pineapple, onions, cilantro, and a squeeze of lime, creating a perfect balance of flavors.

The origins of Tacos al Pastor can be traced back to Lebanese immigrants who brought the technique of roasting meat on a vertical spit to Mexico. Over time, the recipe evolved to incorporate local ingredients and flavors, resulting in the beloved Tacos al Pastor. These tacos are a must-try for anyone looking to experience the vibrant and diverse flavors of Mexican cuisine.

Recipe:

Ingredients:

1 pound pork shoulder, thinly sliced
3 dried guajillo chilies, seeds removed
2 dried ancho chilies, seeds removed
1/2 cup pineapple juice
1/4 cup orange juice
1/4 cup white vinegar
3 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 tablespoon achiote paste (optional)
Salt and pepper to taste
Corn tortillas
Fresh pineapple, diced
Finely chopped onion
Chopped cilantro
Lime wedges

Instructions:

Prepare the Marinade: In a small pot, combine the dried guajillo and ancho chilies with enough water to cover. Bring to a boil, then remove from heat and let soak for 15 minutes until softened. In a blender, combine the softened chilies, pineapple juice, orange juice, vinegar, garlic, ground cumin, dried oregano, ground cloves, ground cinnamon, and achiote paste (if using). Blend until smooth. Season with salt and pepper to taste.
Marinate the Pork: Place the thinly sliced pork in a large bowl and pour the marinade over the top. Mix well to ensure all the pork is coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Cook the Pork: Preheat a grill or grill pan over medium-high heat. Cook the marinated pork slices until browned and cooked through, about 3-4 minutes per side. Remove from heat and let rest for a few minutes before slicing into thin strips.
Assemble the Tacos: Warm the corn tortillas on the grill or in a dry skillet. Fill each tortilla with a generous amount of the cooked pork. Top with diced fresh pineapple, finely chopped onion, and chopped cilantro. Serve with lime wedges on the side.