Carne Al Pastor Recipe

Prepare chiles

Toast guajillo and ancho chiles briefly in a dry skillet over medium heat until fragrant, about 20–30 seconds per side. Remove from heat and place in a bowl. Cover with hot water and soak 10–15 minutes until softened. Drain, reserving a couple tablespoons of soaking liquid.

Make marinade: In a blender combine soaked chiles, achiote paste, pineapple juice, white vinegar, garlic, 1/2 cup chopped onion, fresh pineapple pieces, oregano, cumin, kosher salt and black pepper. Add 2 tablespoons of the chile soaking liquid if needed to blend into a smooth sauce.

Marinate pork: Place thinly sliced pork shoulder in a large bowl or zip-top bag. Pour marinade over pork, rub to coat thoroughly, press out excess air and refrigerate at least 4 hours, preferably overnight, to develop flavor.

Cook pork: Heat 2 tablespoons vegetable oil in a large heavy skillet or griddle over medium-high heat. Remove pork from marinade, letting excess drip off (reserve marinade). Sear pork in batches without crowding until edges are caramelized and pork is cooked through, about 3–4 minutes per side for thin slices. Transfer cooked pork to a plate and keep warm. If desired, add small pineapple slices to the pan and sear until charred, 1–2 minutes per side.

Optional finishing: If you like more glaze, bring reserved marinade to a simmer in a small saucepan and cook 5–7 minutes until slightly thickened and safe (boiled) — spoon a little over cooked pork before serving.

Chop pork: Coarsely chop seared pork into bite-sized pieces. Keep warm for service.

Scoop the avocado flesh into a bowl and mash lightly with a fork, leaving some texture. Stir in lime juice and kosher salt.

Fold in finely chopped jalapeño, chopped cilantro, diced red onion and optional diced tomato. Taste and adjust salt and lime. Cover with plastic wrap pressed to the surface and refrigerate until serving.

Combine diced roma tomatoes, finely diced onion, minced jalapeño and chopped cilantro in a bowl. Add lime juice and kosher salt, toss gently. Let sit 10–15 minutes at room temperature to meld flavors before serving.

Rinse rice under cold water until water runs clear. Heat 1 tablespoon oil in a small saucepan over medium heat. Add minced garlic and rice; sauté 1–2 minutes until rice is lightly toasted.

Add chicken broth and tomato sauce (if using) plus 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover and simmer undisturbed 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.

If using dried soaked beans: in a large pot, cover soaked beans with fresh water, bring to a boil and simmer 45–60 minutes until tender, then drain. If using canned or pre-cooked beans skip to next step.

In a heavy skillet or pot, cook diced bacon over medium heat until fat renders and bacon is crisp. Add chopped onion, cook until softened, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add diced tomato, chopped jalapeño and cooked or canned beans plus 2 cups chicken broth. Stir in 1 teaspoon kosher salt and 1/2 teaspoon ground cumin. Simmer gently 10–15 minutes to let flavors combine. Stir in chopped cilantro just before serving.

Warm corn tortillas in a dry skillet or wrapped in foil in a warm oven. Place a generous spoonful of chopped carne al pastor onto each tortilla.

Top with a small scoop of guacamole, a spoonful of pico de gallo, a sprinkle of chopped onion and cilantro, and a piece of grilled pineapple if desired. Serve with a side of rice and charro beans and lime wedges.

Portioning: this recipe yields approximately 12 tacos (2 per person for 6 servings).