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Al Pastor Tacos Recipe

Name: Xolos Tacos Y Tlayudas Al Pastor Tacos Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder, trimmed and sliced thin; 3 tbs achiote paste; 4 pieces dried guajillo chiles, stemmed and seeded; 2 pieces dried ancho or pasilla chiles, stemmed and seeded; 1 cups pineapple juice; 0.5 cups orange juice; 2 tbs white vinegar; 4 pieces garlic cloves; 1 tsp dried oregano; 1 tsp ground cumin; 0.25 tsp ground cloves; 2 tsp salt; 1 tsp black pepper; 2 tbs vegetable oil (for cooking); 1 cups fresh pineapple, sliced; 4 pieces tomatillos, husked and rinsed; 0.5 pieces white onion, quartered; 1 pieces garlic clove; 0.25 cups fresh cilantro; 0.5 tsp salt; 1 tbs lime juice; 0.5 cups pineapple, finely diced; 0.25 cups white onion, finely diced; 2 tbs fresh cilantro, chopped; 0.5 pieces habanero pepper, finely minced (remove seeds for less heat); 1.5 tbs lime juice; 1 tsp orange juice; 0.25 tsp salt; 2 pieces ripe avocados; 0.25 cups Greek yogurt or Mexican crema

Inspired by Xolos Tacos Y Tlayudas

Time3h 30m

Serves4

Pork with pastor salsa, Xnipec salsita with pineapple, onions, habanero pepper, lime, orange, cilantro, and avocado mousse

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Ingredients

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Marinated Pork (Al Pastor)

2 lbs pork shoulder, trimmed and sliced thin

3 tbs achiote paste

4 pieces dried guajillo chiles, stemmed and seeded

2 pieces dried ancho or pasilla chiles, stemmed and seeded

1 cups Pineapple juice

1/2 cups Orange juice

2 tbs white vinegar

4 pieces Garlic cloves

1 tsp Dried oregano

1 tsp Ground cumin

1/4 tsp ground cloves

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs vegetable oil (for cooking)

1 cups fresh pineapple, sliced

Pastor Salsa

4 pieces tomatillos, husked and rinsed

1/2 pieces white onion, quartered

1 pieces Garlic clove

1/4 cups fresh cilantro

1/2 tsp Celtic sea salt

1 tbs ReaLime juice

Xnipec Salsita (pineapple-habanero)

1/2 cups pineapple, finely diced

1/4 cups white onion, finely diced

2 tbs Fresh cilantro, chopped

1/2 pieces habanero pepper, finely minced (remove seeds for less heat)

1 1/2 tbs ReaLime juice

1 tsp Orange juice

1/4 tsp Celtic sea salt

Avocado Mousse

2 pieces ripe avocados

1/4 cups Greek yogurt or Mexican crema

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

2 tsp water (to thin as needed)

To Assemble

12 pieces small corn tortillas

1/4 cups white onion, minced

1/4 cups Fresh cilantro, chopped

4 pieces Lime wedges

0 to taste salt (for finishing)

Method

Marinated Pork (Al Pastor)

Prepare chilies

Remove stems and seeds from guajillo and ancho chiles. Toast gently in a dry skillet 20–30 seconds per side until fragrant (do not burn). Place in a bowl and cover with hot water; soak 15 minutes until softened, then drain.

Make marinade

In a blender, combine soaked chiles, achiote paste, pineapple juice, orange juice, white vinegar, garlic cloves, dried oregano, ground cumin, ground cloves, salt, and black pepper. Blend until very smooth, adding a tablespoon of water if needed to achieve a pourable paste.

Marinate pork

Place thinly sliced pork in a nonreactive bowl or zip-top bag. Pour marinade over pork, ensuring all pieces are coated. Cover and refrigerate at least 4 hours, preferably overnight for best flavor.

Cook pork

When ready to cook, heat a large skillet or cast-iron pan over medium-high heat with 1–2 tablespoons vegetable oil. Remove pork from marinade (reserve marinade) and cook in batches so pieces sear and caramelize, about 3–5 minutes per side until browned and cooked through. Add sliced fresh pineapple during the last 2 minutes to warm and caramelize slightly. If you prefer, after browning you can add 1/4 cup reserved marinade to the pan and simmer 2–3 minutes to glaze the meat (ensure marinade reaches a boil to cook through). Transfer cooked pork and pineapple to a plate and chop coarsely with a knife or pulse once in a food processor for a more traditional shredded texture.

Pastor Salsa

Roast tomatillos and onion: place tomatillos and the quartered half onion on a hot cast-iron skillet or comal and roast, turning occasionally, until charred and softened, about 6–8 minutes. Roast the single garlic clove wrapped in foil or on the hot surface until softened, about 4 minutes.

Blend salsa: Transfer roasted tomatillos, onion, garlic, cilantro, lime juice, and 1/2 tsp salt to a blender. Pulse to a slightly chunky but saucy consistency. Taste and adjust salt or lime. Chill briefly if preparing ahead.

Xnipec Salsita (pineapple-habanero)

Combine ingredients: In a small bowl, mix the diced pineapple, finely diced white onion, chopped cilantro, minced habanero (start with half and add more to taste), lime juice, orange juice, and 1/4 tsp salt. Stir and let sit 10–15 minutes so flavors meld. Taste and adjust heat and acidity as desired.

Avocado Mousse

Make mousse: Halve and pit avocados and scoop flesh into a blender or food processor. Add Greek yogurt or crema, lime juice, 1/2 tsp salt, and 1–2 teaspoons water. Blend until smooth and airy. Adjust seasoning and thin with additional water 1 tsp at a time to reach a spreadable mousse consistency. Transfer to serving bowl and chill briefly if desired.

To Assemble

Warm tortillas: Heat a dry skillet over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and slightly toasted. Keep warm wrapped in a clean towel.

Build tacos: Spread about 1 tablespoon of avocado mousse onto each warm tortilla. Top with 2–3 tablespoons of chopped al pastor pork and a piece of the caramelized pineapple. Spoon a small amount of pastor salsa on top (about 1 teaspoon) and add 1–2 teaspoons of xnipec salsita for brightness and heat. Finish with a sprinkle of minced white onion and chopped cilantro. Add a pinch of finishing salt and a squeeze of lime to taste.

Serve: Arrange tacos on a platter and serve immediately with extra xnipec, pastor salsa, and lime wedges on the side.