June Taco Of The Month: Al Pastor Recipe

Prepare chiles and marinade

Place dried guajillo chiles in a heatproof bowl and cover with boiling water. Let soak 15 minutes until softened. Drain, reserving about 1/4 cup soaking liquid. Transfer chiles to a blender along with achiote paste, white vinegar, orange juice, garlic cloves, dried oregano, ground cumin, ground black pepper and 1 teaspoon of the salt. Blend until very smooth, adding up to the reserved soaking liquid 1 tablespoon at a time if needed to reach a thick but pourable consistency (about 1/4–1/3 cup).

Marinate pork

Place cubed pork shoulder in a large bowl or zip-top bag. Pour the guajillo-achiote marinade over the pork, add the remaining 1/2 teaspoon salt and 2 tablespoons vegetable oil, and massage so all pieces are well coated. Refrigerate at least 4 hours, preferably overnight, to develop flavor.

Cook pork

Preheat oven to 375°F (190°C) if roasting, or preheat a grill to medium-high if grilling. For oven method: spread marinated pork in a single layer on a rimmed baking sheet lined with foil and a wire rack if available. Roast 25–35 minutes, turning once, until edges are caramelized and internal temperature reaches 145–160°F and pork is tender (cubes may crisp slightly). For grill/skillet method: thread onto skewers or cook directly on a hot grill grates or in a cast-iron skillet with a thin film of oil, turning frequently until nicely charred and cooked through, about 10–15 minutes. Remove from heat and let rest 5 minutes, then chop any larger pieces into bite-sized shreds or slices.

Grill pineapple

Heat a grill pan or outdoor grill to medium-high. Brush pineapple rings lightly with a little oil or spray and sprinkle with 1/2 tsp kosher salt. Grill pineapple 2–3 minutes per side until caramelized and grill marks appear. Remove and dice into small pieces that will fit on tacos.

Prep toppings

While pork rests, combine finely diced yellow onion and chopped cilantro in a small bowl. Crumble cotija into another bowl. Cut limes into wedges. If using jalapeño, finely chop and set aside.

Warm tortillas

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

Assemble tacos

Place about 2–3 tablespoons of the cooked al pastor pork on each warmed tortilla. Top each taco with a teaspoon or so of diced grilled pineapple, a sprinkle of diced onion and chopped cilantro, and 1–2 tablespoons crumbled cotija. Add jalapeño if desired and finish with a squeeze of fresh lime.

Optional finishing

Serve immediately with extra lime wedges on the side and hot sauce if desired. Leftover pork keeps 3–4 days refrigerated and can be reheated in a skillet until warmed through and slightly crisped.