Tacos al Pastor
recipe

A delicious Mexican street food featuring marinated pork, pineapple, and fresh toppings in corn tortillas. This recipe is a perfect flavor experience that transports you to the streets of Mexico.
Preparation Time: 1 hour + marinating time (at least 4 hours)
Serving Size: 4

Ingredients:

- 700 g pork shoulder (or neck)

Marinade:
- 2 whole dried guajillo chiles
- 1-2 whole dried ancho chiles
- 2 chipotle chiles in adobo sauce
- 3 garlic cloves
- 1 onion
- 1 tomato
- ½ dl white or apple cider vinegar
- 1 dl orange juice
- 2 dl diced pineapple (fresh)
- 3 cloves
- 1 tsp cumin
- 1 tsp dried oregano
- Salt
- (Oil for frying)
To Serve:
- Corn tortillas
- Fresh pineapple
- Chopped onion
- Fresh cilantro
- Limes

Instructions:

1. Remove the stems and seeds from the dried chiles. Boil the chiles in water for about 5 minutes until softened.
2. Char the tomato on a hot grill or skillet until it develops color. Peel the tomato.
3. Peel the garlic cloves and chop the onion into small pieces.
4. Measure all marinade ingredients into a blender and blend until smooth.
5. Slice the pork shoulder into thin steaks and alternate layers of meat and marinade in a bowl. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours, preferably overnight.
6. Cook the marinated meat in a hot skillet or grill until cooked through and nicely browned. Chop the cooked meat into small pieces.
7. Slice the pineapple and grill or char it until it develops color. Chop into small pieces.
8. Chop the onion and cilantro. Warm the tortillas in the microwave, oven, or skillet.
9. Assemble by placing meat, pineapple, onion, and cilantro on a warm tortilla. Finish with a squeeze of lime juice.
Nutritional Information (per serving, estimated):
- Energy: 450 kcal
- Protein: 30 g
- Carbohydrates: 40 g
- Fat: 20 g
- Fiber: 3 g
- Salt: 1 g
Enjoy your tacos al pastor with a cold beer, like Lapin Kulta!

Reviews: 3.06 (4470 reviews) ★★★★★ share