Al Pastor Tacos Recipe
Thinly sliced and seasoned pork shoulder with grilled pineapple, fresh onions and cilantro on soft corn tortillas. Served with house-made arbol chile sauce, guacamole and lime.
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Ingredients
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Taco Filling
Taco Assembly
Arbol Chile Sauce
Guacamole
Method
Preparing the Taco Filling
- 1
Marinate the Pork
In a large bowl, combine the pork shoulder, ancho chile powder, cumin, oregano, minced garlic, salt, and black pepper. Mix until the pork is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Cook the Pork
In a large skillet over medium-high heat, heat the vegetable oil. Add the marinated pork shoulder and cook until browned on all sides, about 8-10 minutes. Lower the heat, cover, and cook for an additional 30-40 minutes until the pork is tender. Remove from heat and let it rest before slicing thinly.
- 3
Grill the Pineapple
While the pork is resting, grill the pineapple slices on a hot grill or grill pan for about 2-3 minutes on each side until caramelized. Remove from heat and chop into small pieces.
Making the Arbol Chile Sauce
- 4
Prepare the Sauce
In a small saucepan, heat the vegetable oil over medium heat. Add the whole garlic cloves and the dried arbol chiles. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- 5
Blend the Sauce
Add the water and salt to the saucepan. Bring to a simmer, then remove from heat and let cool slightly. Transfer the mixture to a blender and blend until smooth. Adjust seasoning if necessary.
Making the Guacamole
- 6
Assembling the Tacos
- 7
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 8
Assemble the Tacos
Layer the sliced pork, grilled pineapple, diced onion, and cilantro onto each tortilla. Serve with lime wedges, arbol chile sauce, and guacamole on the side.