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Restaurants›Taco Libre North St. Augustine›Pastor Burrito Recipe

Pastor Burrito Recipe

Name: Taco Libre North St. Augustines Pastor Burrito Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs pork shoulder, boneless, trimmed and cut into 1/2-inch slices; 4 pcs dried guajillo chiles, stems and seeds removed; 1 pc dried ancho chile, stem and seeds removed; 2 tbs achiote (annatto) paste; 1 cup pineapple juice; 2 tbs white vinegar; 1 cup fresh pineapple, cut into chunks (reserve 2–3 slices for finishing); 4 pcs garlic cloves; 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican oregano); 0.25 tsp ground cloves; 1.5 tsp salt; 0.5 tsp black pepper; 2 tbs vegetable oil; 4 pcs large flour tortillas (10–12 inch); 2 cups cooked long-grain rice (optional); 1 cup black beans or refried beans (warm); 0.5 cup onion, finely chopped; 0.5 cup fresh cilantro, chopped; 4 pcs lime wedges; 1 cup salsa roja or rojo salsa; 1 cup crumbled queso fresco or shredded Monterey Jack; 0.5 cup sour cream or Mexican crema; 2 tbs pickled jalapeños (optional); 1 tbs olive oil or butter for toasting tortillas

Inspired by Taco Libre North St. Augustine

Time3h

Serves4

Make Pastor Burrito Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Al Pastor Pork

1 1/2 lbs pork shoulder, boneless, trimmed and cut into 1/2-inch slices

4 pcs dried guajillo chiles, stems and seeds removed

1 pc dried ancho chile, stem and seeds removed

2 tbs achiote (annatto) paste

1 cup Pineapple juice

2 tbs white vinegar

1 cup fresh pineapple, cut into chunks (reserve 2–3 slices for finishing)

4 pcs Garlic cloves

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican oregano)

1/4 tsp ground cloves

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs Tuscany sunflower oil

Burrito Components

4 pcs large flour tortillas (10–12 inch)

2 cups cooked long-grain rice (optional)

1 cup black beans or refried beans (warm)

1/2 cup Onion, finely chopped

1/2 cup Fresh cilantro, chopped

4 pcs Lime wedges

1 cup salsa roja or rojo salsa

1 cup crumbled queso fresco or shredded Monterey Jack

1/2 cup sour cream or Mexican crema

2 tbs pickled jalapeños (optional)

1 tbs olive oil or butter for toasting tortillas

Method

Al Pastor Pork

Prepare chiles

Remove stems and seeds from the guajillo and ancho chiles. Heat a dry skillet over medium heat and toast the chiles for 20–30 seconds per side until fragrant but not burned. Transfer chiles to a bowl and cover with hot water. Let soak 15 minutes until softened, then drain and reserve 1/4 cup soaking liquid.

Make marinade

In a blender, combine toasted softened chiles, achiote paste, pineapple juice, reserved chile soaking liquid (about 1/4 cup), white vinegar, fresh pineapple chunks, garlic, ground cumin, oregano, ground cloves, 1 tsp salt, and 1/4 tsp black pepper. Blend until very smooth, adding up to 2 tbs water if needed to reach a pourable marinade.

Marinate pork

Place the sliced pork shoulder in a nonreactive container or zip-top bag. Pour the marinade over the pork, massage to coat thoroughly, then refrigerate for at least 4 hours and preferably overnight (up to 24 hours) for best flavor.

Cook pork

When ready to cook, remove pork from fridge 20 minutes ahead to come closer to room temperature. Heat 2 tbs vegetable oil in a large skillet or cast-iron pan over medium-high heat. Remove pork from marinade, letting excess drip off (reserve marinade). Sear the pork in batches, 3–5 minutes per side, until browned and cooked through (internal temperature ~145–160°F / 63–71°C). Transfer cooked pork to a plate and keep warm. If using a grill, thread onto skewers or a spit and grill, basting occasionally with reserved marinade and pineapple juice for char and caramelization.

Caramelize pineapple slices (optional)

In the same skillet, add the reserved fresh pineapple slices and 1 tbs of the reserved marinade or a little oil. Cook 1–2 minutes per side until caramelized and browned. Chop caramelized pineapple into small pieces and toss with the cooked pork.

Finish

Taste the pork and adjust seasoning with remaining 1/2 tsp salt and remaining black pepper if needed. Keep warm while assembling burritos.

Burrito Assembly

Warm tortillas

Warm tortillas on a dry skillet or comal for 10–20 seconds per side until pliable, or wrap in a damp towel and microwave 30–45 seconds. Lightly brush each warmed tortilla with a little olive oil or butter if you prefer a crisp exterior when toasting.

Layer beans and rice

On each warmed tortilla, spread about 1/4 cup warm beans in a thin layer in the center. Top with 1/2 cup cooked rice (if using) to make about 3/4 cup combined base per burrito.

Add pork and toppings

Divide the al pastor pork evenly among tortillas (about 6 oz or 170 g cooked pork per burrito). Top each with chopped caramelized pineapple pieces, about 2 tbs chopped onion, 2 tbs chopped cilantro, 2–3 tbs salsa roja, 2 tbs crumbled queso fresco or shredded cheese, a drizzle of sour cream or crema, and pickled jalapeños if using. Squeeze a lime wedge over the filling.

Fold burrito

Fold the bottom edge of the tortilla up over the filling, tuck in the sides, and roll tightly to form a burrito. Ensure seam side is down to help keep it closed.

Toast (optional)

Heat a clean skillet over medium heat with 1 tbs oil or butter. Place seam-side down and cook 1–2 minutes per side until golden and crisp, pressing gently with a spatula to seal. Flip and toast the other side. Remove and let rest 1 minute.

Serve

Slice burritos in half if desired and serve immediately with extra salsa roja, lime wedges, chopped cilantro, and extra crema or cheese on the side.