Al Pastor Recipe

Prepare chiles

Remove stems and seeds from guajillo and arbol chiles. Toast chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 15 minutes until softened. Reserve 1/4 cup soaking liquid.

Make adobo marinade

In a blender combine soaked chiles (drained), reserved soaking liquid (about 1/4 cup), achiote paste, chipotle in adobo, pineapple juice, orange juice, white vinegar, garlic cloves, ground cumin, dried oregano, smoked paprika, black pepper and 1 teaspoon kosher salt. Blend to a smooth, slightly thick sauce, adding up to 2 tablespoons extra water if needed to blend.

Marinate pork

Place thinly sliced pork shoulder in a large bowl or zip-top bag. Pour marinade over pork and toss to coat thoroughly. Cover and refrigerate at least 4 hours, preferably overnight (8–12 hours) for best flavor.

Cook pork

When ready to cook, remove pork from fridge 20 minutes before cooking. Heat a large cast-iron skillet or heavy sauté pan over medium-high heat and add 1 tablespoon vegetable oil. Add marinated pork in an even layer (work in batches if necessary). Cook, stirring and pressing pieces down occasionally, until edges are well caramelized and pork is cooked through, about 6–10 minutes per batch depending on thickness. Add remaining 1 tablespoon oil as needed between batches. As the pork cooks, add the thinly sliced pineapple for the last 2–3 minutes of cooking so it softens and caramelizes and the juices mingle with the pork.

Shred or chop

Remove cooked pork and pineapple to a cutting board. Chop coarsely or shred with two forks into bite-sized pieces. Return to skillet briefly to reheat and let flavors meld, 1–2 minutes. Taste and adjust seasoning with additional kosher salt if needed.

Warm tortillas over an open flame, hot skillet, or wrapped in foil in a low oven until pliable and lightly charred in spots, about 30–60 seconds per side on a hot griddle.

Build tacos: place about 2–3 tablespoons of cooked al pastor meat on each tortilla (adjust to preference). Top with a pinch of finely chopped white onion and chopped cilantro, and a small piece of the caramelized pineapple if desired. Add salsa roja and a squeeze of lime. Season with extra salt if needed.

Serve immediately while hot, with remaining lime wedges and salsa on the side.