Huevos Al Pastor Recipe

Prepare and Remove Moisture

Place grated potatoes in a clean kitchen towel or several layers of cheesecloth. Gather and squeeze firmly over the sink to remove as much moisture as possible (about 2–3 minutes). Transfer dried grated potatoes to a mixing bowl and add the grated onion, flour, egg, salt, and pepper. Mix until combined.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the neutral oil and swirl to coat. For four servings, form the potato mixture into four patties (about 1/2 cup each) or spread into a single large disk to slice later. Carefully add patties to the hot skillet without overcrowding.

Cook until golden brown and crisp on the bottom, 4–6 minutes, then flip and cook the other side 3–5 minutes until cooked through. If using a single large cake, press gently to flatten and cook 6–8 minutes per side. Add the butter in the last minute and baste for flavor. Transfer to a tray lined with paper towels and keep warm.

Make the Marinade

In a bowl, whisk together achiote paste, minced chipotle, pineapple juice, white vinegar, minced garlic, oregano, cumin, salt, and pepper until smooth. Add thinly sliced pork and the pineapple pieces and toss to coat. Marinate at least 30 minutes at room temperature, or ideally 2–4 hours in the refrigerator (up to overnight).

When ready to cook, remove pork from the fridge 15 minutes before cooking. Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. Add marinated pork in an even layer, including pineapple pieces. Cook without moving for 2–3 minutes to develop a crust, then stir or flip pieces and continue cooking 4–6 more minutes until edges are caramelized and pork is cooked through (internal temperature ~145°F / 63°C). If pieces are thick, reduce heat to medium and finish cooking. Taste and adjust seasoning if needed.

If you want extra char, finish under a broiler for 1–2 minutes, watching closely. Chop or roughly shred cooked pork into bite-sized pieces and keep warm.

Place the habanero (use half or remove seeds if you want less heat), tomatillos, onion quarter, cilantro, lime juice, salt, and 1–2 tablespoons water into a blender or food processor. Pulse until smooth but still a little textured. Taste and adjust salt or lime. If too spicy, add extra tomatillo or a small piece of avocado to mellow. Chill until ready to serve.

Combine diced roma tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice, and salt in a bowl. Stir to combine and let rest 10–15 minutes at room temperature to allow flavors to meld. Adjust seasoning.

Poach Eggs

Bring a wide saucepan of water (about 3–4 inches deep) to a gentle simmer. Add the tablespoon of white vinegar. Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip an egg into the center (work in batches if needed). Poach 3–4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and transfer to a warm plate lined with a paper towel. Season lightly with salt and pepper.

Assemble Plates

Divide hash browns among four plates (one patty each). Top each with a generous portion of warm pork al pastor. Spoon a tablespoon or two of pico de gallo alongside and a drizzle or spoonful of habanero salsa over the pork (or serve salsa on the side). Place one poached egg on top of each stack. Garnish with the reserved cilantro and serve with lime wedges on the side. Break the yolk to combine flavors at the table.

Serve immediately while hot. Leftover pork can be refrigerated for up to 3 days; reheat gently before assembling.