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Tacos al Pastor

Course: Main Courses - Pork
Cuisine: Mexican

Ingredients

  • 3 Dried Guajillo Chilies Seeds & Stems Removed
  • 1 Dried Pasilla-Ancho Chili Seeds & Stems Removed
  • 1/4 Cup Pineapple Juice
  • 1/4 Cup White Vinegar
  • 1 Ounce Achiote Paste
  • 2 to 4 Cloves Garlic Roughly Chopped
  • 1 1/2 Teaspoon Salt
  • 1 Teaspoon Mexican Oregano
  • 1/2 Teaspoon Pepper
  • 1/4 to 1/2 Teaspoon Cumin To Taste
  • 1/4 Teaspoon Cinnamon
  • 2 Pounds Pork Shoulder or Butt Cut in Small, Bite-Sized Pieces
  • 1/2 White Onion Peeled & Diced
  • Vegetable Oil
  • 1/2 Small Pineapple Cut into Tidbits
  • Taco Fixings See Options Below

Instructions

Rehydrate the Chilies:

  • Add chilies to a small saucepan with water to cover.
  • Bring to a boil and then simmer for 15 to 20 minutes until the chilies are rehydrated.

Marinate the Pork:

  • In a blender, combine rehydrated chilies, pineapple juice, vinegar, achiote paste, garlic, salt, oregano, pepper, cumin and cinnamon. Blend on high until smooth.
  • In a large Ziploc bag, add pork, onion and marinade. Seal and mush the bag until the pork is evenly distributed in the marinade.
  • Place the bag in a pan (in case it leaks) and then refrigerate for at least 4 hours or up to 24 hours.

Cook the Al Pastor:

  • In a large skillet, add a thin layer of vegetable oil just to coat. Heat the oil over medium heat.
  • Cooking in 1 pound batches, add al pastor to the hot oil and cook for 5 minutes, stirring often to prevent the sauce from burning.
  • Add half the pineapple and continue to cook until the liquid evaporates and the al pastor crisps up. You will need to stir more often as the liquid evaporates to prevent burning.
  • If the sauce starts to burn before the al pastor crisps up, you can finish the process under the broiler. For easy clean up, line a large baking sheet with foil and spread the pork out in a single layer. Broil until crispy.
  • Repeat for the second batch of al pastor.
  • Al pastor can be used in whatever Mexican dish that you like including tacos, burritos, and quesadillas.

Taco Options:

  • Street Tacos: Corn Tortillas, Al Pastor, Chopped Onion, Cilantro, Sliced Avocado, and Roasted Tomatillo Chipotle Sauce (optional.)
  • Soft Tacos: Flour Tortillas, Lettuce, Al Pastor, Chopped Onion, and Avocado Crema.
  • A'la Taqueria Davis: Fill preformed hard taco shells with al pastor. Place filled shells on baking sheet in preheated 375 degree oven for 5 minutes. Add Lettuce, Avocado Crema, Sour Cream, Red Taco Sauce, and Cheese.