Experience the vibrant and tantalizing flavors of Mexico with this authentic Tacos al Pastor recipe. Steeped in tradition, Tacos al Pastor is a Mexican street food staple, known for its unique blend of spices, chilies, and succulently marinated pork, all served on warm corn tortillas. If you’re ready to embark on a culinary adventure, let’s dive into how to bring this dish into your kitchen.
Ingredients:
- 1 kg boneless pork shoulder, sliced into thin steaks
- 3 guajillo chiles, deseeded and stemmed
- 3 ancho chiles, deseeded and stemmed
- 1 chipotle pepper in adobo sauce
- 1/4 cup white vinegar
- 3 cloves garlic
- 1 tsp ground cumin
- 1 tsp oregano (preferably Mexican)
- 1 tsp paprika
- 1/2 tsp cloves
- 1/4 tsp cinnamon
- 1/4 cup pineapple juice
- Salt to taste
- 1/2 a pineapple, sliced into 1/2 inch thick rounds
- Small corn tortillas
- Finely chopped onion
- Chopped fresh cilantro
- Lime wedges for garnish
Instructions:
- Start by preparing the adobo sauce: Remove the seeds from the guajillo and ancho chiles. Boil them in water for about 10-15 minutes until soft. Drain and set aside.
- Blend the softened guajillo and ancho chiles, chipotle pepper, vinegar, garlic, cumin, oregano, paprika, cloves, cinnamon, pineapple juice, and salt together until smooth. This will create a vibrant red adobo sauce.
- In a large dish, coat the thinly sliced pork steaks evenly with the adobo sauce, and let it marinate for a minimum of one hour, ideally overnight in the fridge for enhanced flavor.
- When ready to cook, preheat your grill or pan to a medium-high heat. Cut the pineapple into rounds and grill until caramelized, set them aside and then chop into small pieces.
- Cook the marinated pork steaks on the grill or in the pan, making sure each side is nicely charred and the pork is cooked through. Once done, chop the steaks into small, bite-sized pieces.
- Warm the corn tortillas on the grill or pan for about 30 seconds on each side. Keep them warm by wrapping them in a cloth.
- To assemble the tacos, place a spoonful of the chopped pork onto each warm tortilla, followed by some grilled pineapple, diced onion, and fresh cilantro. Serve immediately with a wedge of lime to squeeze over the top.
Pro-Tips:
– To achieve an extra authentic touch, stack the marinated meat with layers of pineapple and slow-cook them on a vertical spit, shaving off the outer layer as it caramelizes.
– For those without a grill, broiling the pork in the oven can also provide a nice char.
– Serve with a spicy salsa verde or roja on the side for those who enjoy an extra kick.
Packaged with love and bold flavors, these Tacos al Pastor will transport you to the heart of Mexico with each bite. Buen provecho!