Tacos al Pastor
Bring the vibrant flavors of Mexico to your table with this irresistible Tacos al Pastor recipe! Featuring succulent pork shoulder marinated in a rich, smoky blend of guajillo and ancho chiles, achiote paste, and zesty pineapple, these tacos burst with sweet, tangy, and savory goodness. Charred to perfection for a mouthwatering caramelized finish, the pork is layered onto warm corn tortillas and topped with fresh cilantro, diced onion, and a squeeze of lime for a deliciously authentic touch. Crafted in just under two hours, this crowd-pleasing dish is perfect for a casual dinner or party. Whether you’re craving bold Mexican street food or planning a taco night, Tacos al Pastor is a culinary adventure you won’t want to miss!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 4 Dried guajillo chiles
- 2 Dried ancho chiles
- 1 cup Pineapple
- 0.25 cup White vinegar
- 0.5 cup Orange juice
- 3 tablespoons Achiote paste
- 4 Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 12 Corn tortillas
- 0.5 cup Fresh cilantro
- 1 large White onion
- 3 Lime wedges
Instructions
Start by preparing the marinade. Remove the stems and seeds from the dried guajillo and ancho chiles. Soak them in hot water for about 15 minutes until softened.
Drain the chiles and transfer them to a blender. Add pineapple, white vinegar, orange juice, achiote paste, garlic cloves, ground cumin, dried oregano, salt, and black pepper. Blend until smooth.
Slice the pork shoulder into thin slices, about 1/4 inch thick. Place them in a large bowl or baking dish.
Pour the marinade over the pork slices, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, but preferably overnight, to let the flavors develop.
Preheat a grill or large skillet over medium-high heat. Cook the marinated pork slices until fully cooked and slightly charred, about 8-10 minutes per side.
While cooking the pork, prepare the toppings by finely chopping the cilantro and dicing the onion.
Warm the corn tortillas on the grill or a skillet for about 30 seconds per side.
Once the pork is cooked, remove it from the heat. Allow it to rest for a few minutes before chopping it into small, bite-sized pieces.
Assemble the tacos by placing a generous amount of chopped pork onto each warm tortilla. Top with cilantro, onion, and a squeeze of fresh lime juice.
Serve immediately and enjoy your homemade Tacos al Pastor!
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 8.5 g | 31% | |
| Total Sugars | 7.1 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 900 mg | 19% | |
*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.
