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4.34 from 3 votes

Tacos Al Pastor

Calories:

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, about
    5 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.