Taco Al Pastor
Experience the vibrant flavors of Taco Al Pastor, a beloved Mexican street food classic that perfectly balances smoky, spicy, and sweet notes. This recipe features marinated boneless pork shoulder infused with the rich essence of guajillo and ancho chilies, citrus juices, and achiote paste, creating a deep and complex flavor profile. Grilled to perfection alongside caramelized fresh pineapple, the tender pork is layered onto warm corn tortillas and topped with crisp onion, fresh cilantro, and a squeeze of lime for a burst of brightness. Quick to cook and ideal for gatherings, these tacos combine authentic, mouthwatering ingredients with a vibrant presentation that’s sure to impress. Perfect for anyone craving an unforgettable taste of Mexico, Taco Al Pastor is a feast of bold flavors and irresistible textures.
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 4 pieces Dried guajillo chilies
- 2 pieces Dried ancho chilies
- 1 cup Pineapple juice
- 0.25 cup White vinegar
- 0.5 cup Orange juice
- 3 tablespoons Achiote paste
- 4 cloves Garlic cloves
- 2 teaspoons Oregano
- 1 teaspoon Cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 cup Fresh pineapple
- 12 pieces Corn tortillas
- 1 cup Finely chopped onion
- 0.5 cup Chopped fresh cilantro
- 4 pieces Lime wedges
Instructions
Soak the guajillo and ancho chilies in hot water for about 15 minutes until they are softened.
Drain the chilies and remove their seeds.
In a blender, combine the softened chilies, pineapple juice, white vinegar, orange juice, achiote paste, garlic, oregano, cumin, salt, and black pepper. Blend until smooth to create the marinade.
Slice the pork shoulder into thin slices, about 1/4-inch thick.
In a large bowl or resealable plastic bag, mix the pork slices with the marinade until thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight for best results.
Preheat a grill or stovetop grill pan over medium-high heat and lightly coat with vegetable oil.
Remove the pork from the marinade and grill the slices for about 3-4 minutes on each side until cooked through and slightly charred.
While grilling the pork, cut the fresh pineapple into small pieces and grill for 2 minutes until slightly caramelized.
Warm the corn tortillas on the grill or in a dry skillet until pliable.
To assemble tacos, place a few slices of grilled pork on a tortilla, top with grilled pineapple, chopped onion, and cilantro.
Serve with lime wedges for squeezing over the top before enjoying.
Nutrition Facts
Calories |
4437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.7 g | 298% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5566 mg | 242% | |
| Total Carbohydrate | 396.7 g | 144% | |
| Dietary Fiber | 65.8 g | 235% | |
| Total Sugars | 75.2 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 743 mg | 57% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 6329 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
