Name: Tico's of Lincolns Al Pastor Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 cup Pineapple; 4 pieces Dried Guajillo Chiles; 2 pieces Dried Ancho Chiles; 4 cloves Garlic; 1 tsp Cumin; 1 tsp Oregano; 1 cup Apple Cider Vinegar; 1 tsp Salt; 1 tsp Black Pepper; 2 lbs Pork Shoulder; 1 cup Pineapple (fresh, diced); 1 medium Onion (diced); 1 cup Cilantro (chopped); 2 pieces Lime (cut into wedges); 12 pieces Corn Tortillas

818 Reposado Tequila, Mezcal, Lime, Tandoori Pineapple Tikka

Tandoori Margarita

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Remove the stems and seeds from the guajillo and ancho chiles. Soak them in hot water for about 15 minutes until softened.

Prepare the Chiles

In a blender, combine the softened chiles, pineapple, garlic, cumin, oregano, apple cider vinegar, salt, and black pepper. Blend until smooth.

Blend the Marinade

Place the pork shoulder in a large bowl and pour the marinade over it. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Pork

Preheat your grill or a skillet over medium-high heat. Remove the pork from the marinade and sear each side for about 5 minutes until browned.

Cook the Pork

Lower the heat and continue cooking the pork for about 1.5 to 2 hours, turning occasionally, until the pork is tender and fully cooked.

Finish Cooking

Once cooked, remove the pork from the heat and let it rest for 10 minutes. Shred the meat using two forks.

Shred the Pork

Warm the corn tortillas on the grill or skillet. Fill each tortilla with shredded pork and top with diced fresh pineapple, onion, and cilantro.

Prepare the Tacos

Serve the tacos with lime wedges on the side for squeezing on top.

Garnish and Serve

Pineapple

Dried Guajillo Chiles

Dried Ancho Chiles

Garlic

Cumin

Oregano

Apple Cider Vinegar

Salt

Black Pepper

Pork Shoulder

Pineapple (fresh, diced)

Onion (diced)

Cilantro (chopped)

Lime (cut into wedges)

Corn Tortillas

Al Pastor

Soft corn tortillas layered with ground beef, cheddar cheese and lettuce. Topped with red chile, melted cheddar cheese and green onions.

Enchilada Torte

Broccoli, celery, green peppers, mushrooms, black olives, onions and tomatoes combined with vegetarian green chile. Served with rice.

Fresh Steamed Vegetables with Rice

(Requires 4 hour notice) Pasta in a rich, spicy cheese sauce with tomatoes, green peppers, black olives, green chiles and onions.

Baked Mexican Pasta Casserole

Flour tortillas layered with a mild blend of ground beef, corn, black olives, tomatoes, onions, green chiles, cheese and spices. Topped with melted jack and cheddar cheese. Served with garlic toast.

Mexican Lasagna

Flour tortillas layered with rice, refried beans, sour cream, onions and choice of grilled chicken or ground beef. Topped with melted cheddar cheese, lettuce and choice of red chile, green chile with pork or vegetarian green chile.

Ticoritto Supreme

Flour shell burrito filled with ground beef, rice, refried beans, sour cream and onion. Topped with choice of red chile or green chile with pork, melted cheese and shredded lettuce. Comes with chips and 4 oz salsa.

Al Pastor Recipe

Ingredients

Marinade

Toppings

Method

Marinade Preparation