Tacos al pastor are one of our favorite things to order at restaurants. They are typically made with marinated pork that is slow roasted on a spit. Well, we don’t exactly have that kind of time in the kitchen, so we adjusted our recipe to be easy-to-make at home.
This recipe calls for two specialty ingredients: dried guajillo chiles and achiote paste. If you can’t find dried guajillo chiles, you can substitute dried ancho chiles which are available in most grocery stores. We also recommend using pork shoulder; you can use pork loin if that’s all you can find.
1. Place the garlic, oregano leaves, cumin, salt, pepper, guajillo chiles, agave, pineapple juice, white vinegar, achiote paste and 1/2 cup water in a small pot. Bring to a simmer.
2. Cook for 3 minutes, then cool for 10 minutes.
3. Pour the marinade ingredients into a blender; blend until smooth.
4. Place the pork in a large bowl and add the marinade. Toss to coat completely. Chill, then refrigerate for at least one hour, or up to 24 hours.
5. Preheat a grill or indoor grill pan to medium high heat.
6. Place the pork and pineapple slices on the grill. Cook for 3-4 minutes per side, or until pork is just cooked through.
7. Coarsely chop the pork and pineapple.
8. Divide the pork between the tortillas. Top with the chopped pineapple, red onion and cilantro, then serve immediately.
For the marinade:
• 2 pounds pork shoulder cut into 1/4 inch thick slices
• 2 teaspoons garlic chopped
• 1 teaspoon dried oregano leaves
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 dried guajillo chiles seeds and stems removed, then softened in very hot water for 5 minutes
• 1 tablespoon liquid agave or honey
• 1/4 cup pineapple juice
• 1/4 cup white vinegar
• 2 tablespoons achiote paste
For the tacos:
• 12 corn tortillas warmed
• 1 pineapple peeled and cut into 1/2 inch thick slices
• 1/4 cup red onion diced
• 1/4 cup cilantro leaves minced
A “bayou” take on a classic Moscow mule, this simple drink pairs perfectly with the marinated pork.
Mix your ingredients and serve on ice in a copper mug. Garnish with a lime wedge and mint leaf. POV