Al Pastor Tacos Recipe

Prepare chiles

Remove stems and seeds from the guajillo chiles. Toast them lightly in a dry skillet over medium heat about 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 1 cup of hot water. Let soak 10–15 minutes until softened, then drain and reserve soaking liquid.

Make marinade

In a blender combine softened guajillos, achiote paste, chipotle in adobo, orange juice, pineapple juice, white vinegar, garlic, ground cumin, dried oregano, black pepper and 1/4 cup of the reserved chile soaking liquid. Blend to a smooth, slightly thick sauce. If too thick, add up to 2 tbs water to reach a pourable consistency.

Marinate pork

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

Cook pork

When ready to cook, remove pork from refrigerator 30 minutes before cooking to come toward room temperature. Heat 1 tablespoon vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat. Add marinated pork in an even layer (work in batches to avoid overcrowding). Cook, stirring occasionally, until edges are caramelized and pork is cooked through, about 6–10 minutes per batch depending on thickness. If marinade remains, spoon it into the pan while cooking and allow it to reduce and coat the meat. Transfer cooked pork to a plate and keep warm. Optional: for a slightly charred finish, place cooked pork under a broiler for 2–3 minutes, watching closely.

While pork cooks, prepare toppings. Dice fresh pineapple into small 1/4-inch pieces. Finely dice white onion and chop cilantro. Combine pineapple, onion and cilantro in a small bowl and toss gently. Warm lime wedges. Place salsa in a serving bowl.

Warm tortillas: heat a cast-iron skillet or comal over medium-high heat. Lightly brush each tortilla with a little vegetable oil and warm 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place 2–3 tablespoons of cooked al pastor onto each warmed tortilla. Top with a spoonful of the pineapple-onion-cilantro mix, a drizzle or spoonful of salsa, and a squeeze of lime. Serve immediately with extra cilantro, onion, pineapple and lime on the side.