Tacos Al Pastor are typically cooked on a spit, in this simplified version thin slices of pork shoulder are marinated and cooked until crisp then served in a tortilla with roasted pineapple.
Ingredients
- 4 pounds boneless pork shoulder, sliced thin
- 2 tablespoons achiote paste (or 1 tablespoon Spanish smoked paprika + 1 tablespoon turmeric)
- 1 tablespoon hot chili powder
- 2 dried guajillo chiles
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 4 cloves garlic, smashed
- 1/2 cup pineapple juice
- 1/4 cup apple cider vinegar
- 1 pineapple, cut into chunks
- 2 jalapenos, thinly sliced
- 1 onion, finely minced
- 1 lime, cut into wedges
- 1/2 cup cilantro
- corn tortillas
Instructions
- Steep the dried chilis in hot water for 10 minutes. Remove the stem and add to a food processor with the achiote paste, chili powder, cumin, salt, pepper, garlic, pineapple juice and vinegar. Blend until smooth. Place the pork in a large food storage bag and pour the marinade over the pork. Marinade for at least 2 hours or overnight.
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Heat the oven to 450 degrees.
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Take the pork out of the marinade and place on a sheet pan. Place the pineapple on a separate sheet pan. Roast the pork and pineapple for about 20 minutes until the pork is crisp.
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Cut the pork into small pieces.
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Heat the corn tortillas on the stove or in the oven.
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Serve pork in the corn tortilla, topped with pineapple, onion, jalapeno, cilantro and a squeeze of lime.
Takes 30 minutes (plus 2 hours marinade)
Serves 4-6
