Recipe

Tacos Al Pastor Recipe

Add Step-by-Step Photos	Unclefedor / All my dishes 1 year, 5 months ago See more recipes and news on COOKK.COM Prep:30m Cook:180m Servings:4	Unclefedor
	tacos pork mexican

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Ingredients

FOR AL PASTOR

1 4 lbs pork “butt” roast

1/4 pineapple sliced into long 1/4″ thick strips

2 ancho chiles

1 guajillo chile

1 bay leaf

3/4 C fresh pineapple

1/2 onion

1 Chipotle chile (in adobo sauce)

1 Tbs adobo sauce

1 Tbs vinegar

5 cloves of garlic

1 Tbs + 1 tsp kosher salt

1 1/2 tsp cinnamon

1/2 tsp oregano

1/4 tsp achiote paste (or 1/2 tsp paprika)

FOR SERVING

small white corn tortillas

minced vidalia onion

minced cilantro

lime wedges

salsa verde

FOR SALSA VERDE

4 large tomatillo’s or 6 smaller ones husked and washed well with warm water

1/2 an onion sliced into wedges

4 jalepeno peppers sliced in half lengthwise

3 cloves of garlic

1/4 cup cilantro leaves (about 4 sprigs)

juice of half a lime

salt and pepper to taste

Directions

Put the pork in the freezer until its firm enough to cut (about 30 minutes).

Put the the ancho and guajillo chiles along with the bay leaf in a put of water and bring to a boil. Turn off the heat and allow the chiles to steep until they are rehydrated. Discard the seeds and stems and toss the chiles in a food processor along with all the other ingredients.

Take the roast out of the freezer and orient the roast how you’d have it sitting in the roasting pan (fat side up). The idea here is that you want to slice the meat into 3/4″ thick slices that will stack on top of each other in the roasting pan. I don’t slice all the way through which helps when you’re trying to put the roast back together.

Slather the marinade between each layer until every nook and cranny is covered. Tie the roastback together. Cover it and allow it to marinade for no more than an hour. Fresh pineapple has a powerful enzyme that breaks down proteins and if you let it sit too long you’ll end up with mush. If you’re using canned pineapple let it marinate overnight as most of the enzyme is destroyed in the canning process.

When the roast is ready to go in the oven, set the oven to 450 degrees F. Put the roast on a rack in a roasting pan and add water to the bottom of the pan (this is to keep the drippings from smoking). Roast for 30 minutes at this temperature then place the pineapple slices on top of the roast and turn down the heat to 300 degrees F. Roast until the meat is tender (about 3 hours).

After removing the meat from the oven, cover it with foil and let it rest for about 20 minutes. When you’re ready to serve, just cut the meat up into small cubes. I like to pan fry it at this point to give the pieces a bit more caramelization but it’s up to you.

To assemble the tacos just heat up a pile of tortilla’s in the microwave covered with a damp paper towel for about 30 seconds. Using 2 tortilla’s per taco, fill with meat, then top with minced onions, cilantro and salsa verde. Serve with a wedge of lime for squeezing.

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Comments

turlak 1 year, 5 months ago said:
Sounds great!

bakermel 1 year, 5 months ago said:
Sounds really good! :)
~Melinda

jenniferbyrdez 1 year, 5 months ago said:
Awesome.

legoflamb 1 year, 5 months ago said:
Wow these look really authentic, Like what I'd get in the Mission. I lived in California for many years so I know my taquerias. Thanks for the very detailed recipe too.
Keep Cookin'
--Lambo

unclefedor 1 year, 5 months ago said:
Like it? Thanks for comments :)

minitindel 1 year, 5 months ago said:
Oooooooooooooooo yummmmmmmmm looks good thank you

robyns 1 year, 4 months ago said:
Tacos al pastor were my favorite when I lived in Mexico. They were most often made with goat there. YUM!

mamat 1 year, 2 months ago said:
Yeah these look great can't wait to try i love mexican food

juels 11 months, 1 week ago said:
Wow, this is great! Love the pineapple and adobo in the taco, although adobo is really spicy, so I might go easy on that. Great salsa, too!

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