Al Pastor Burrito Recipe

Prepare chilies

Heat a dry skillet over medium heat. Toast guajillo and ancho/pasilla chilies for 20–30 seconds per side until fragrant but not burned. Remove from heat, place in a bowl, cover with hot water and soak 15 minutes until softened. Drain, reserving 1/4 cup of soaking liquid.

Make marinade

In a blender combine softened chilies, reserved soaking liquid (if needed), pineapple juice, white vinegar, orange juice, achiote paste, chipotle in adobo, garlic, cumin, oregano, ground cloves, 1.5 tsp salt and 1/2 tsp black pepper. Blend until very smooth, adding up to 2–3 tbs water if necessary to achieve a pourable sauce.

Marinate pork

Place the cubed pork shoulder in a large bowl or resealable bag. Pour the marinade over the pork, mix thoroughly so all pieces are coated. Refrigerate and marinate for at least 2 hours and up to 12 hours (overnight is best for depth of flavor).

Cook pork

Preheat oven to 325°F (160°C) or prepare a heavy skillet or grill for medium-high heat. If using oven: transfer marinated pork and marinade to an ovenproof dish, cover and braise 1.5–2 hours until very tender. If using skillet/grill: heat 1–2 tbs vegetable oil over medium-high. Sear pork in batches until nicely browned and cooked through, about 6–8 minutes per batch; reduce heat and add a few tablespoons of reserved marinade or pineapple juice to keep moist. For charred edges, finish briefly on a hot grill or under broiler.

Caramelize pineapple

While pork finishes, brush pineapple slices with a little oil and grill or sear in a hot skillet until char marks form and edges caramelize, about 2–3 minutes per side. Chop into small pieces and reserve.

Shred and finish

When pork is tender, shred or chop into bite-sized pieces. Return pork to the pan with chopped caramelized pineapple and cook 2–3 minutes to marry flavors and allow juices to reduce slightly. Taste and adjust salt.

Combine lime juice, white vinegar, sugar and 1/2 tsp salt in a bowl. Add thinly sliced red onion, toss to combine, and let sit at room temperature at least 20 minutes or refrigerate for up to 2 days. Stir occasionally. Drain before using if liquid is excessive.

Make cilantro-lime crema

Whisk together Mexican crema (or sour cream), 1 tbs lime juice and 2 tbs finely chopped cilantro until smooth. Taste and season with a pinch of salt. Refrigerate until assembly.

Make fresh tomato-jalapeño salsa

Combine chopped tomato, chopped jalapeño, 2 tbs cilantro and 1/2 tsp salt in a small bowl. Let sit 10 minutes for flavors to meld. Adjust salt if needed.

Warm tortillas in a dry skillet, in the oven wrapped in foil, or briefly over a flame until pliable (about 20–30 seconds per side). If using rice and beans, have them warm and ready.

Lay a warmed tortilla on a work surface. Spoon 1/2 cup cooked rice (if using) down the center, then 1/4 cup warmed beans (optional). Top with roughly 4–5 oz (about 1 cup) pork al pastor, distribute chopped caramelized pineapple over the pork, sprinkle 1/4 cup shredded cheese, a couple tablespoons of pickled red onions, a few cilantro leaves, 1–2 tbs fresh tomato-jalapeño salsa and a drizzle (about 1–2 tbs) of cilantro-lime crema.

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a burrito. If desired, toast the burrito in a dry skillet seam-side down for 1–2 minutes per side to seal and create a crisp exterior.

Cut in half, serve with lime wedges and extra crema and salsa on the side. Enjoy with cold drinks — two gets the deal, but you’ll want three!