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Xolos Al Pastor Tacos (2) Recipe

Name: Xolos Tacos Y Tlayudas Xolos Al Pastor Tacos (2) Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 10 oz pork shoulder, thinly sliced; 1 tbs achiote paste; 2 pcs guajillo chile pods, stemmed & seeded; 1 pc dried ancho chile, stemmed & seeded; 2 pcs garlic cloves; 3 tbs fresh orange juice; 1 tbs fresh lime juice; 1 tsp white vinegar; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; 1 tbs vegetable oil; 2 oz fresh pineapple, small dice; 2 pcs fresh corn tortillas (store or homemade); 1 tsp beet powder (optional, for color) or thinly sliced cooked beet; 1 tsp butter or oil for warming; 2 tbsp white or red onion, very finely minced; 0.25 pc fresh habanero, seeded & very finely minced; 1 tbs fresh orange juice; 1 tbs fresh lime juice; 0.5 tsp kosher salt; 1 tbs fresh cilantro, finely chopped; 2 oz pineapple, small dice; 2 tbsp red onion, thinly sliced; 1 tbs white vinegar; 0.5 tsp sugar; 0.125 tsp salt; 0.5 pc ripe avocado; 1 tsp Mexican crema or sour cream; 0.5 tsp fresh lime juice

Inspired by Xolos Tacos Y Tlayudas

Time1h 15m

Serves2

Two al pastor tacos, xnipec salsita, with pinapple, onions, habanero pepper, lime, orange, cilantro, and avocado mousse,on corn beet tortilla, with side of your choice

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Ingredients

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Marinated Pork (Al Pastor)

10 oz pork shoulder, thinly sliced

1 tbs achiote paste

2 pcs guajillo chile pods, stemmed & seeded

1 pc dried ancho chile, stemmed & seeded

2 pcs Garlic cloves

3 tbs fresh orange juice

1 tbs Fresh lime juice

1 tsp white vinegar

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tbs Tuscany sunflower oil

2 oz fresh pineapple, small dice

Corn-Beet Tortillas

2 pcs fresh corn tortillas (store or homemade)

1 tsp beet powder (optional, for color) or thinly sliced cooked beet

1 tsp butter or oil for warming

Xnipec Salsa (Habanero-Onion)

2 tbsp white or red onion, very finely minced

1/4 pc fresh habanero, seeded & very finely minced

1 tbs fresh orange juice

1 tbs Fresh lime juice

1/2 tsp kosher salt

1 tbs fresh cilantro, finely chopped

Pickled Pineapple & Onions

2 oz pineapple, small dice

2 tbsp Red onion, thinly sliced

1 tbs white vinegar

1/2 tsp sugar

1/8 tsp Celtic sea salt

Avocado Mousse

1/2 pc ripe avocado

1 tsp Mexican crema or sour cream

1/2 tsp Fresh lime juice

1/8 tsp Celtic sea salt

1 tsp water (to thin, if needed)

Garnishes & Finishing

1 tsp fresh cilantro leaves, chopped

1 pc Lime wedges

1 tsp crumbled queso fresco (optional)

1 tsp cooking oil (for pan sear)

Side (choose one)

1/2 cups black beans, warmed

1/2 cups or Mexican rice

Method

Marinated Pork (Al Pastor)

Prepare chiles and marinade

Toast guajillo and ancho chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned. Remove stems/seeds if not already done. Place toasted chiles, achiote paste, garlic, orange juice (3 tbs), lime juice (1 tbs), white vinegar, cumin, oregano, salt and 1 tablespoon vegetable oil into a blender. Add 2–3 tablespoons warm water if needed and puree until smooth.

Place the thinly sliced pork in a bowl or zipper bag. Pour the marinade over the pork and massage to coat thoroughly. Add the small-dice pineapple and mix. Marinate at least 1 hour in the refrigerator, preferably 3–6 hours or overnight for best flavor.

When ready to cook, remove pork from fridge 20 minutes before cooking. Heat a skillet over medium-high heat with 1 teaspoon cooking oil. Drain excess marinade (reserve a little). Sear the pork in batches, pressing slices down, about 2–3 minutes per side until edges caramelize and pork is cooked through. Chop or slice into bite-sized pieces after cooking.

Corn-Beet Tortillas

If using beet powder or thin cooked beet slices to tint tortillas, mix a pinch into a light brush of water and brush onto warm tortillas or warm tortillas with beet slices pressed onto the surface. Warm tortillas in a dry skillet over medium heat 20–30 seconds per side with 1 teaspoon butter or oil until pliable and slightly charred. Keep wrapped in a towel to stay warm.

Xnipec Salsa (Habanero-Onion)

Combine the minced onion, minced (and seeded, if desired) habanero, orange juice (1 tbs), lime juice (1 tbs), 1/2 tsp salt and chopped cilantro in a small bowl. Mix and let sit 10–15 minutes so flavors meld. Taste and adjust salt or lime as desired. Handle habanero with care; wash hands after handling.

Pickled Pineapple & Onions

In a small bowl, stir together 1 tablespoon white vinegar, 1/2 tsp sugar and a pinch (1/8 tsp) salt until dissolved. Add diced pineapple (2 oz) and thinly sliced red onion. Let sit at room temperature at least 10 minutes (longer for a brighter pickle, up to 1 hour). Drain slightly before assembling if very liquidy.

Avocado Mousse

Scoop the flesh from 1/2 ripe avocado into a small bowl. Add 1 tsp crema (or sour cream), 1/2 tsp lime juice and 1/8 tsp salt. Mash vigorously with a fork or blend briefly with an immersion blender, adding up to 1 tsp water to reach a smooth, pipeable consistency. Taste and adjust salt/lime.

Garnishes & Assembly

Assemble tacos: place a warm beet-tinted corn tortilla on a plate. Spread a thin layer (about 1 tbsp) of avocado mousse down the center. Top with a generous portion of chopped al pastor pork (about 5 oz total divided between the two tacos). Spoon some pickled pineapple and onions over the pork (about 1 tbsp per taco). Add a small spoonful of xnipec salsa to each taco (about 1 tsp each) for heat and brightness.

Finish with chopped cilantro, a squeeze of lime, and optional crumbled queso fresco. Serve immediately with your chosen side (black beans or Mexican rice warmed) and extra lime wedges.