Hola Hola Hola!
I have huge news to share with you today, my cookbook Chicano Eats: Recipes from My Mexican American Kitchen is officially out and is available for purchase! I can’t even begin to describe what I have been feeling all week. I started working on the book about 2 years ago, in August 2018, and to be able to physically hold this book that I have poured all of my heart and soul into, is indescribable. Everyone who pre-ordered a book has been sharing their excitement on Instagram all week as their copies have begun to arrive, and it’s made me so happy to see everyone enjoying the book so far.
Today, I’m sharing a recipe from the book for tacos al pastor!
Al pastor was brought to Mexico by Lebanese immigrants in the twentieth century, and similar to shawarma, this marinated protein is grilled on a rotating spit and pieces of meat are shaved off as needed . Al pastor has become one my favorite types of tacos to have whenever I’m visiting a new city in Mexico because everyone adds their own flair to the adobo; being able to take ideas or dishes and make them your own with what is accessible to you is one of my favorite things about food . My adobo has a mixture of guajillo, pineapple juice, fresh thyme, Mexican oregano, and plenty of achiote paste to give it a bright red hue.
I love that this recipe can work for so many people. If you don’t eat pork, you can easily use the adobo for any kind of protein! I’ve used the al pastor marinade for chicken, with oyster mushrooms, and soy curls, and it just works so well with just about anything, and is easy enough so you can make it with or without a grill.
If you’d like to purchase a copy of my book, Chicano Eats: Recipes from my Mexican American Kitchen, Click Here! I also have a few signed copies left here! The book is currently on sale over on Amazon! If you purchase a copy, please tag me in photos, I would love to see you cooking from the book!
Thanks again for all of your love and support, I wouldn’t be where I am today without it!
Nos Vemos Pronto!
Tacos Al Pastor
Ingredients
- 4 Large Guajillo Chiles ,stemmed and seeded
- 1 Cup Pineapple Juice
- 1 ½ Limes ,juiced
- 1 Tablespoon Vegetable Oil
- ½ Tablespoon Apple Cider Vinegar
- ¼ Small White Onion
- 5 Garlic Cloves ,peeled
- 1.75 ounces Achiote Pate
- 1 ¼ Teaspoon Fresh Thyme Leaves
- 1 Teaspoon Dried Mexican Oregano
- 2 ½ Teaspoons Kosher Salt ,plus more to taste
- 1 Teaspoon Light Brown Sugar
- 2 ½ Lbs Pork Shoulder
To Assemble:
- 1 ½ Tablespoons Vegetable Oil
- Corn Tortillas
- Diced Fresh Pineapple
- Diced White Onion
- Minced Fresh Cilantro
- Lime Wedges
Instructions
- Make the filling: In a medium saucepan, combine the guajillos, andenough water to completely submerge the chiles. Bring to a boil over high heat, then reduce the heat to low and simmer until the chileshave softened, about 15 minutes
- Use a slotted spoon to scoop out the chiles and transfer them to a blender. Add the pineapple juice, lime juice, vegetable oil, vinegar, onion, garlic, achiote paste, thyme, oregano, salt, and brown sugar. Blend the marinade until smooth, 20 to 30 seconds.
- Cut the pork shoulder into slices ½ inch (1.25 cm) thick, then use a mallet or the bottom of a heavy skillet to pound them into a ¼-inch (6 mm) thickness. Place the slices of pork in a 1-gallon (4.55 liter) freezer bag, then pour in the marinade and mix together to make sure all of the pork is evenly covered in the marinade. Place the bag in the fridge and let the pork marinate for at least 4 hours or up to 8 hours.
- To assemble: If you have a grill, preheat the grill to medium. Grill the pork until crispy and cooked through, 5 to 6 minutes per side. To cook on the stovetop, heat the oil in a large skillet over medium heat.Add the pork and cook until crispy and cooked through, about5 to 6 minutes per side. Remove from the heat and let the pork rest for about 3 minutes, then dice, or cut into strips 1⁄4 inch (6 mm) wide.Serve the pork on warm tortillas and garnish with pineapple, onion, and cilantro. Serve with lime wedges.
8 Comments
Meredith Dunham-Wilmot
July 3, 2020 at 9:40 amI just bought your cookbook! Thanks for letting us know.
Esteban
July 3, 2020 at 11:45 amThank you so much Meredith! I hope you enjoy the book! 🙂
Evan Schoninger
July 7, 2020 at 3:20 pmI made his with chicken breast and everyone loved it. And I live in Mexico, my Mexicans loved it.
Beth
July 20, 2020 at 9:55 amOk, that al pastor is insanely good. I mean “want to lick the juices off the plate” good. I grilled the pineapple, too, because why not? Definitely making this again.
Esteban
July 20, 2020 at 10:24 amHaha thanks Beth! If you enjoyed the al pastor from the book, you’ll probably enjoy the recipe for my Grandpas adobo tacos which can also be found in the book! The pork is so juicy and is served on a slightly crisped up tortilla, and are just delicious all around!
Cheryl Slover
July 20, 2020 at 11:55 amHi! I have a question. If you happened to marinate the pork longer, is that ok, or does it hurt the texture? Thanks for sharing the recipe. Now I will have to get the book!
Esteban
July 20, 2020 at 12:04 pmHi Cheryl, I would recommend marinating the pork between 4-12 hours! If anything, the acid from the lime juice and vinegar would just tenderize the pork a little further if it sat a little longer. Let me know how the tacos turn out, I hope you enjoy the book! 🙂
Nancy Cook
October 15, 2020 at 7:39 amHi Esteban! I usually make pulled pork in the slow cooker when pork shoulder is on sale, but I will try this recipe next, for sure! Congrats on your beautiful cookbook!