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Pastor Recipe

Name: Boda | Authentic Mexican Restaurants Pastor Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lb pork shoulder (boneless), cut into 1/2-inch slices; 2 tbs achiote paste; 4 whole guajillo chiles, stemmed and seeded; 1 whole ancho chile, stemmed and seeded; 1 tsp chipotle in adobo; 1 cup fresh orange juice; 2 tbs fresh lime juice; 1 tbs white vinegar; 3 whole garlic cloves; 1 tsp dried oregano (Mexican if available); 1 tsp ground cumin; 1.5 tsp salt; 0.5 tsp black pepper; 2 tbs vegetable oil; 1 whole pineapple, peeled, cored and cut into 1/2-inch slices; 1 whole yellow onion, cut into 1/4-inch rings or half-rings; 1 tbs vegetable oil (for roasting/grilling); 0.5 tsp salt; 12 whole small corn tortillas; 0.75 cup queso fresco, crumbled; 0.5 cup fresh cilantro, roughly chopped; 4 whole lime wedges; 0 to taste salt (to taste); 6 whole sliced radishes (optional)

Inspired by Boda | Authentic Mexican Restaurant

Time3h

Serves4

Pastor Marinated Pork, Onion, Roasted Pineapple, Queso Fresco and Cilantro

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Ingredients

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Marinated Pork (Al Pastor)

1 1/2 lb pork shoulder (boneless), cut into 1/2-inch slices

2 tbs achiote paste

4 whole guajillo chiles, stemmed and seeded

1 whole ancho chile, stemmed and seeded

1 tsp chipotle in adobo

1 cup fresh orange juice

2 tbs Fresh lime juice

1 tbs white vinegar

3 whole Garlic cloves

1 tsp dried oregano (Mexican if available)

1 tsp Ground cumin

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs Tuscany sunflower oil

Pineapple & Onions

1 whole pineapple, peeled, cored and cut into 1/2-inch slices

1 whole yellow onion, cut into 1/4-inch rings or half-rings

1 tbs vegetable oil (for roasting/grilling)

1/2 tsp Celtic sea salt

To Assemble

12 whole small corn tortillas

3/4 cup queso fresco, crumbled

1/2 cup fresh cilantro, roughly chopped

4 whole Lime wedges

0 to taste salt (to taste)

6 whole sliced radishes (optional)

Method

Marinated Pork (Al Pastor)

Prepare chiles

Remove stems and seeds from guajillo and ancho chiles. Toast chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant (do not burn). Transfer to a bowl and cover with 1 cup boiling water. Let soak 15 minutes until softened, then drain, reserving a little soaking liquid.

Make marinade

In a blender add soaked chiles, achiote paste, chipotle in adobo, orange juice, lime juice, white vinegar, garlic, oregano, cumin, salt, pepper and 2 tablespoons vegetable oil. Blend until smooth, adding a tablespoon or two of the reserved chile soaking liquid if necessary to reach a pourable, thick sauce consistency (about 30–45 seconds). Taste and adjust salt or acidity.

Marinate pork

Place the sliced pork in a large bowl or zip-top bag. Pour the marinade over the pork, massaging so every piece is coated. Cover and refrigerate at least 4 hours, preferably overnight for best flavor.

Cook pork

When ready to cook, remove pork from fridge 30 minutes before cooking to come toward room temperature. Heat a large heavy skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. Working in batches, add pork slices in a single layer and cook 3–5 minutes per side until deeply browned and caramelized with some crisp edges. Alternatively, thread pieces onto skewers and roast/grill. Transfer cooked pork to a plate and chop or slice thinly into bite-sized pieces.

Pineapple & Onions

Roast or grill pineapple and onion

Preheat a grill or broiler or use the same hot skillet. Brush pineapple slices and onion rings lightly with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt. Grill or broil pineapple 3–4 minutes per side until nicely charred and caramelized. Cook onion rings about 2–3 minutes per side until soft and slightly charred. If broiling, keep close watch to avoid burning.

Chop pineapple

Allow pineapple to cool slightly, then chop into small dice (about 1/4-inch). Chop the cooked onion into bite-size pieces or thin strips.

Finish with pork

Toss the chopped pineapple and onion with the cooked chopped pork so the juices and char add flavor. Taste and adjust salt if needed. If you like extra char, return the mixture to the hot skillet for 1–2 minutes to meld flavors.

To Assemble

Warm the corn tortillas: heat a dry skillet or comal over medium-high heat and warm tortillas 20–30 seconds per side until pliable and slightly browned. Keep wrapped in a clean towel to stay warm.

Build tacos: place about 2–3 tablespoons of the chopped pastor mixture on each tortilla. Top with a sprinkle of crumbled queso fresco (about 1–2 teaspoons per taco), a pinch of chopped cilantro, and an optional slice or two of radish.

Serve: serve immediately with lime wedges for squeezing over tacos. Adjust with extra salt or hot sauce to taste.