Al Pastor Recipe

Prepare chiles

Remove stems and seeds from guajillo and ancho chiles. Toast lightly in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water for 15 minutes to rehydrate; drain.

Make marinade

In a blender add rehydrated chiles, achiote paste, white vinegar, orange juice, pineapple juice, garlic cloves, half of the chopped white onion, cumin, oregano, black pepper and 1 tsp sea salt. Blend until very smooth, adding up to 2 tablespoons water if necessary to help blend into a thick pourable paste.

Marinate pork

Place the sliced pork shoulder in a large bowl or zip-top bag. Pour marinade over pork, massage to coat thoroughly, and refrigerate at least 4 hours or preferably overnight for best flavor (up to 24 hours).

Cook pork

Remove pork from fridge 30 minutes before cooking. Preheat a heavy skillet or grill to medium-high and add vegetable oil. Working in batches, sear pork slices 3–4 minutes per side until well-browned and edges are slightly crisp. Transfer to a tray and keep warm. Alternatively, stack slices and gently char on a rotisserie or grill for authentic texture.

Caramelize pineapple

In the same skillet, add the sliced pineapple rings and cook 1–2 minutes per side until caramelized and softened. Chop caramelized pineapple and add to cooked pork; toss to combine so pork picks up sweet pineapple flavor.

Finish seasoning

Taste pork and adjust seasoning with remaining 1/2 tsp sea salt or more black pepper as needed. Keep warm until assembly.

Combine diced pineapple, diced jicama, finely diced red onion, chopped cilantro and minced jalapeño in a bowl. Add lime juice and 1 tsp sea salt, toss gently. Taste and adjust lime and salt. Refrigerate until ready to serve (can make 1–2 hours ahead).

Roast or boil tomatillos: place tomatillos on a baking sheet under a broiler for 6–8 minutes, turning until blistered and softened (or boil in water 5–7 minutes). Let cool slightly. In a blender combine roasted tomatillos, avocado, garlic clove, cilantro, lime juice, water, and 3/4 tsp sea salt. Blend until smooth and creamy. Adjust thickness with additional water and seasoning to taste. Chill briefly if you prefer a cold sauce.

Warm tortillas on a dry skillet or directly over a low gas flame until pliable and slightly charred. Keep wrapped in a towel to stay warm.

Assemble tacos: place 2–3 tablespoons of sliced al pastor on each tortilla, top with a spoonful of pineapple-jicama salsa, drizzle 1–2 teaspoons of avocado tomatillo sauce, sprinkle with crumbled cotija and garnish with cilantro leaves. Serve with lime wedges on the side.

Leftovers: store marinated cooked pork and sauces separately in airtight containers in the refrigerator for up to 3 days. Reheat pork gently in a skillet with a splash of pineapple juice to keep moist.