Al Pastor Recipe
24-hour marinated guajillo adobo roasted pork with cilantro, pineapple, red onions and roasted molcajete salsa. Served in corn tortillas.
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Ingredients
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Marinated Pork
Toppings
Salsa
For Serving
Method
Marinating Pork
- 1
Prepare the Marinade
In a medium saucepan, combine the guajillo and ancho chiles with water and bring to a simmer. Cook for about 15 minutes until soft. Drain and transfer to a blender.
- 2
Blend the Marinade
Add garlic, cumin, oregano, white vinegar, orange juice, salt, and black pepper to the blender with the chiles. Blend until smooth.
- 3
Marinate the Pork
Place the pork shoulder in a large resealable bag or bowl. Pour the marinade over the pork, ensuring it is well coated. Seal or cover and refrigerate for 24 hours.
Roasting the Pork
- 4
Preheat the Oven
Preheat your oven to 300°F (150°C).
- 5
- 6
Rest and Shred
Once cooked, remove the pork from the oven and let it rest for 15 minutes. Shred the pork using two forks.
Making the Salsa
- 7
Cook the Tomatillos
In a saucepan, add husked tomatillos and enough water to cover them. Bring to a boil and cook for 10 minutes until soft.
- 8
Assembling the Tacos
- 9
Warm the Tortillas
Heat corn tortillas in a skillet over medium heat for about 30 seconds on each side until warm.
- 10
- 11
Serve with Salsa
Serve the assembled tacos with the roasted molcajete salsa on the side.
