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Tacos Al Pastor Recipe

Name: La Reina Margaritas Tacos Al Pastor Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 kg pork shoulder, boneless, trimmed and cut into 1/2-inch slices; 6 pieces dried guajillo chiles, stems and seeds removed; 2 pieces dried ancho or pasilla chiles, stems and seeds removed; 2 tbs achiote (annatto) paste; 120 ml white vinegar; 120 ml orange juice, preferably fresh; 60 ml pineapple juice (from canned or fresh); 4 pieces garlic cloves; 1 tbs chipotle in adobo (or 1 tsp smoked paprika if unavailable); 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican oregano); 1 tsp ground black pepper; 1.5 tsp kosher salt; 2 tbs olive oil (for finishing marinade and preventing sticking); 1 pieces fresh pineapple, peeled and cut into 1/2-inch rings or chunks; 1 pieces yellow onion, cut into 1/2-inch rings or slices; 12 pieces corn tortillas (preferably small 4-6 inch); 0.5 cups fresh cilantro, chopped; 0.5 cups white onion, finely diced (for topping); 4 pieces lime wedges; 1 tsp salt (for seasoning pineapple and onions); 1 tbs vegetable oil or neutral oil (for grill / pan); 1 cups salsa verde or roja; 0.25 cups crema or sour cream; 0.25 cups crumbled queso fresco

Inspired by La Reina Margaritas

Time2h 30m

Serves6

Marinated pork in red adobo sauce with grilled pineapple and onions

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Ingredients

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Marinade & Pork

3 1/3 lb (1.5 kg) pork shoulder, boneless, trimmed and cut into 1/2-inch slices

6 pieces dried guajillo chiles, stems and seeds removed

2 pieces dried ancho or pasilla chiles, stems and seeds removed

2 tbs achiote (annatto) paste

1/2 cup (120 ml) white vinegar

1/2 cup (120 ml) orange juice, preferably fresh

1/4 cup (60 ml) pineapple juice (from canned or fresh)

4 pieces Garlic cloves

1 tbs chipotle in adobo (or 1 tsp smoked paprika if unavailable)

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican oregano)

1 tsp ground black pepper

1 1/2 tsp kosher salt

2 tbs olive oil (for finishing marinade and preventing sticking)

Grill & Assemble

1 pieces fresh pineapple, peeled and cut into 1/2-inch rings or chunks

1 pieces yellow onion, cut into 1/2-inch rings or slices

12 pieces corn tortillas (preferably small 4-6 inch)

1/2 cups Fresh cilantro, chopped

1/2 cups white onion, finely diced (for topping)

4 pieces Lime wedges

1 tsp salt (for seasoning pineapple and onions)

1 tbs vegetable oil or neutral oil (for grill / pan)

Optional Salsas & Extras

1 cups salsa verde or roja

1/4 cups crema or sour cream

1/4 cups crumbled queso fresco

Method

Marinade & Pork

Prepare chiles

Remove stems and seeds from guajillo and ancho/pasilla chiles. Tear into pieces and place in a bowl. Cover with hot water and soak 15–20 minutes until softened. Reserve about 60 ml of the soaking liquid.

Blend adobo

In a blender combine softened chiles (drained), reserved chile soaking liquid (60 ml), achiote paste, white vinegar, orange juice, pineapple juice, garlic, chipotle in adobo, ground cumin, dried oregano, black pepper and kosher salt. Blend until very smooth, adding 1–2 tbs water if needed to reach a pourable sauce consistency.

Marinate pork

Place the sliced pork in a large bowl or zip-top bag. Pour the adobo marinade over the pork and add 1–2 tbs olive oil; massage to coat evenly. Cover and refrigerate at least 4 hours, preferably overnight (up to 24 hours) to develop flavor.

Grill & Assemble

Preheat grill or skillet

About 30 minutes before cooking, remove pork from refrigerator to come closer to room temperature. Preheat a grill to medium-high (about 425°F / 220°C) or heat a heavy cast-iron skillet or griddle over medium-high heat. Lightly oil the grill grates or skillet with vegetable oil.

Cook pork

Shake off excess marinade (reserve marinade for basting if you like and boil it for 3–5 minutes to ensure safety). Grill or sear the pork slices in a single layer, working in batches if needed, until nicely charred and cooked through, about 3–4 minutes per side depending on thickness. Internal temperature should reach 70–72°C (158–162°F). Remove and let rest 5 minutes, then thinly chop or shred the pork into bite-sized pieces.

Grill pineapple & onions

While finishing pork, grill pineapple rings/chunks and yellow onion slices until caramelized and lightly charred, about 2–3 minutes per side. Season lightly with the 1 tsp salt. Chop grilled pineapple into small pieces if using rings.

Warm tortillas

Warm corn tortillas on the hot griddle or directly over a low flame for 20–30 seconds per side until pliable and slightly charred. Keep tortillas wrapped in a clean towel to stay warm and soft.

Assemble tacos

Place a small handful (about 2–3 tbs) of chopped pork on each warm tortilla. Top with a few pieces of grilled pineapple, a pinch of finely diced white onion, and chopped cilantro. Add salsa, crema and queso fresco as desired. Serve with lime wedges for squeezing over the tacos.

Optional Salsas & Extras

If using reserved marinade as a finishing sauce, bring it to a rolling boil in a small saucepan for at least 3–5 minutes to kill bacteria, then reduce heat and simmer briefly. Use sparingly as a drizzle. Serve salsas, crema and cheese on the side so diners can customize.