Pastor Tacos Recipe

Name: Ariana's Tex Mex Bar and Grills Pastor Tacos Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder (trimmed, cut into 1/2–3/4" slices); 3 tbs achiote paste; 4 pcs dried guajillo chiles (stemmed, seeded); 1 pc dried ancho or pasilla chiles (optional, stemmed, seeded); 1 cup pineapple juice; 2 tbs white vinegar; 2 tbs orange juice; 4 pcs garlic cloves; 1 tsp dried oregano (Mexican if available); 1 tsp ground cumin; 0.25 tsp ground cloves; 0.5 tsp ground black pepper; 1.5 tsp kosher salt; 2 tbs vegetable oil; 1 cup fresh pineapple (sliced 1/4" thick); 12 pcs corn tortillas (small, 4–6" diameter); 1 pc onion (small, finely diced); 0.5 cup fresh cilantro (finely chopped); 4 pcs lime wedges; 0 to taste salt; 1 cup salsa verde or red salsa; 1 cup pickled red onions; 0.5 cup crema or sour cream

Inspired by Ariana's Tex Mex Bar and Grill

Time3h 30m

Serves6

Make Pastor Tacos Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Pork (Al Pastor)

2 lbs pork shoulder (trimmed, cut into 1/2–3/4" slices)

3 tbs achiote paste

4 pcs dried guajillo chiles (stemmed, seeded)

1 pc dried ancho or pasilla chiles (optional, stemmed, seeded)

1 cup Pineapple juice

2 tbs white vinegar

2 tbs Orange juice

4 pcs Garlic cloves

1 tsp dried oregano (Mexican if available)

1 tsp Ground cumin

1/4 tsp ground cloves

1/2 tsp ground black pepper

1 1/2 tsp kosher salt

2 tbs Tuscany sunflower oil

1 cup fresh pineapple (sliced 1/4" thick)

Tacos & Assembly

12 pcs corn tortillas (small, 4–6" diameter)

1 pc onion (small, finely diced)

1/2 cup fresh cilantro (finely chopped)

4 pcs Lime wedges

0 to taste Celtic sea salt

Optional Condiments

1 cup salsa verde or red salsa

1 cup pickled red onions

1/2 cup crema or sour cream

Method

Prepare the chiles and marinade

Toast and rehydrate chiles

Remove stems and seeds from guajillo (and ancho/pasilla if using). In a dry skillet over medium heat, toast the chiles for 20–30 seconds per side until fragrant but not burnt. Transfer to a bowl, cover with 1 cup of very hot (not boiling) water and let soak 15 minutes until softened. Reserve 1/4 cup of the soaking liquid.

Blend marinade

Drain most of the soaking water but keep about 1/4 cup. In a blender, combine softened chiles, achiote paste, pineapple juice, orange juice, white vinegar, garlic, oregano, cumin, cloves, black pepper, 1 teaspoon of the kosher salt, and the reserved chile soaking liquid. Blend until very smooth. With the blender running, drizzle in 2 tablespoons vegetable oil to emulsify. Taste and adjust salt (you can add up to the remaining 1/2 tsp). If the marinade is too thick, add 1–2 tablespoons water or pineapple juice to reach a pourable consistency.

Marinate and rest the pork

Place the sliced pork shoulder in a large zip-top bag or nonreactive bowl. Pour the marinade over the pork, making sure every slice is coated. Add the fresh pineapple slices to the bag or bowl (they will tenderize and add flavor). Seal or cover and refrigerate at least 4 hours, preferably overnight (8–12 hours) for best flavor. Turn the bag or stir the pork once or twice to redistribute the marinade.

Cook the meat

Preheat oven to 375°F (190°C) if finishing in the oven, or preheat a grill or heavy skillet (cast iron) to medium-high. Remove pork and pineapple from marinade, reserving the marinade. If using a skillet or grill, sear pork slices in batches in a little oil until well browned and edges are charred, about 3–4 minutes per side, then transfer to a rimmed baking sheet. If you prefer a layered trompo style, stack the marinated slices and roast until cooked through and edges are caramelized, about 25–30 minutes in the oven, flipping once. Add pineapple slices on top or alongside during the last 10 minutes to caramelize. Internal temperature of pork should reach 145°F (63°C).

Once cooked and caramelized, let the meat rest 5–10 minutes. Chop the pork finely or into small cubes and mix with chopped, caramelized pineapple. If you reserved marinade and want to make a sauce, bring the reserved marinade to a boil in a small saucepan for at least 3 minutes to kill bacteria, then reduce to a simmer until slightly thickened and use sparingly to baste or serve on the side.

Warm tortillas and assemble tacos

Warm corn tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable with light brown spots, or wrap stack in a damp towel and microwave 30–40 seconds. Keep tortillas wrapped to stay warm.

Assemble: Place 2–3 tablespoons of chopped pastor on each tortilla. Top with a little finely diced onion and chopped cilantro. Add a small spoonful of caramelized pineapple pieces. Season lightly with salt and squeeze lime over the top. Add salsa, pickled onions, or crema if desired.

Serve immediately while hot.