Recipe:Tacos Al Pastor

  • Prep Time: 15 minutes
  • Cook Time: 1 hour

Chillis and pineapple are the key ingredients of the "al pastor" style, and both shine in this exciting departure from your traditional tacos. Serves 6 - .

Ingredients

Serving Size
  • BONELESS PORK SHOULDER BUTT ROAST, thawed

    3.5 lbs
    Qty 3.0 Lbs
    $15.68
  • Fresh Pineapple Slices

    Qty 8 slices
  • Corn Tortillas for Tacos

    Qty 12-16 Tortillas
  • Pickled Onions:

    Qty
  • Red Onion, peeled and thinly sliced

    Qty ½ piece
  • White Vinegar Garnishes:

    Qty ½ Cup
  • Fresh Cilantro, leaves

    Qty ½ Cup
  • Fresh Limes, cut in quarters

    Qty
  • Salsa Verde

    Qty 12 fl. oz.
  • Pickled Jalapenos, optional

    Qty To taste
  • Adobo Marinade:

    Qty
  • Canola Oil

    Qty To taste
  • Guajillo Chiles, stemmed and seeded

    Qty 3 Chiles
  • Garlic Cloves

    Qty 3 Cloves
  • Oregano Leaves

    1 bottle
    Qty 1 tsp.
    $3.98
  • Ground Cumin

    Qty ½ tsp.
  • Fresh Black Peppercorns, cracked

    1 bottle
    Qty 1 ½ tsp.
    $5.38
  • Coarse Sea Salt

    1 bottle
    Qty 1 Tbsp.
    $5.78
  • Ground Cloves

    Qty ¼ tsp.
  • Achiote Paste or 1 Tbsp. Ground Annatto

    Qty 2 Tbsp.
  • Pineapple Juice

    Qty 1/3 Cup
  • Chipotle Pepper in Adobo Sauce

    Qty 1 Can
  • Canned Adobo Sauce

    Qty 1 Tbsp.
  • White Vinegar

    Qty ¼ Cup

Cooking
Instructions

  1. Prepare the marinade. In a large skillet over medium-high heat, roast the chiles for 2-3 minutes. Remove and place in a small bowl. Cover with ½ cup hot water and set aside.
  2. Add 1 Tbsp. of oil to skillet and add garlic, oregano, cumin. Cook for 30 seconds over medium heat then add the rest of the ingredients for the marinade. Cook for 1 minute, stirring often. Remove sauce from heat and place in the container of blender. Add soaked Guajillo Chiles and soaking water. Cover and blend until completely smooth, about 1 minute, scraping down sides if needed. Set aside to cool.
  3. Using a large sharp knife, thinly slice pork to ¼” thickness. Place pork in a bowl and toss with marinade. Cover and refrigerate overnight or for at least 6 hours.
  4. Remove the pork from the marinade and grill until lightly charred and cooked through, about 2-3 minutes.* Transfer meat to cutting board, cover with foil for 5 minutes.
  5. Meanwhile, grill pineapple slices until slightly charred. Coarsely chop the pork and the pineapple and mix together. Taste and season with salt.
  6. Prepare the pickled red onions. In a small bowl, combine the onions and vinegar and set aside.
  7. Heat tortillas on the grill, about 30 seconds on each side and wrap in a kitchen towel to keep warm. Fill tortillas with pork and pineapple, some pickled red onions and cilantro leaves. Serve salsa verde and limes on the side.
    *USDA recommends cooking pork to a minimum internal temperature of 145°F.

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