Tacos al Pastor
Marinated pork shoulder grilled with pineapple and served on warm corn tortillas with cilantro and onion. A street-food classic inspired by Lebanese-Mexican fusion.
Ingredients
(12 items)Pork
- 1½ lb pork shoulder, sliced into thin strips
- 3 tbsp achiote paste
- 2 tbsp white vinegar
- 3 cloves garlic, minced
- ½ tsp ground cumin
- ½ tsp dried oregano
- 4 tbsp pineapple juice
Toppings
- 4 rings fresh pineapple, about 0.5 inch thick
- 12 small corn tortillas
- ½ cup white onion, finely diced
- ½ cup fresh cilantro, chopped
- 2 limes, cut into wedges
Details
Mexican
Preparation Steps
- 01
Combine 3 tbspachiote paste, 2 tbspwhite vinegar, minced 3 clovesgarlic, ½ tspcumin, ½ tsporegano, and 4 tbsppineapple juice in a bowl. Whisk until smooth to form the marinade.
- 02
Add the sliced 1½ lbpork shoulder to the marinade, tossing to coat every piece thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight for best results.
⏱ 60 min - 03
Heat a cast-iron skillet or grill pan over medium-high heat. Remove the pork from the marinade and shake off excess. Cook in batches for about 3-4 minutes per side until the edges are lightly charred and the pork is cooked through.
⏱ 8 min - 04
In the same hot pan, grill the 4 ringspineapple rings for about 2 minutes per side until caramelized grill marks appear. Remove and dice into small pieces.
⏱ 4 min - 05
Chop the cooked pork into small bite-sized pieces and toss with the diced grilled 4 ringspineapple.
- 06
Warm the 12corn tortillas on a dry skillet for about 30 seconds per side or wrap in a damp towel and microwave for 45 seconds.
⏱ 1 min - 07
Assemble the tacos by placing a generous portion of the pork and 4 ringspineapple mixture onto each 12tortilla. Top with diced ½ cuponion, chopped ½ cupcilantro, and a squeeze of fresh 2lime 4 tbspjuice. Serve immediately.
Ratings
Source: Braisery