DinnerMain Course

Tacos al Pastor

Name: Tacos al Pastor
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 racions
Cuisine: mexican
Ingredients: 900 g pork shoulder thinly sliced; 3 u dried guajillo chili stemmed and deseeded; 2 u dried ancho chili stemmed and deseeded; 4 gra garlic peeled; 2 cs achiote paste; 0,25 tassa white vinegar; 0,25 tassa orange juice; 0,5 ct cumin ground; 0,5 ct oregano dried; 1 ct salt; 0,5 u pineapple peeled and cored, cut into 1/2-inch thick slices; 12 u corn tortilla; 0,5 u white onion finely diced; 0,25 tassa cilantro chopped; 2 u lime cut into wedges

These Tacos al Pastor feature marinated pork cooked until tender and flavorful, then thinly sliced and served in warm tortillas. Pineapple and onion add a touch of sweetness and freshness, balancing the rich pork.

Una recepta original de Forkin

Temps total: 1 h 15 min
Racions: 4
Dificultat: Mitjana
Per ració: 873 kcal

Preparació prèvia

Llista d’ingredients

pork

900 gpork shoulder, thinly sliced

marinade

3 udried guajillo chili, stemmed and deseeded
2 udried ancho chili, stemmed and deseeded
4 gragarlic, peeled
2 csachiote paste
0,25 tassawhite vinegar
0,25 tassaorange juice
0,5 ctcumin, ground
0,5 ctoregano, dried
1 ctsalt

filling

0,5 upineapple, peeled and cored, cut into 1/2-inch thick slices

serving

12 ucorn tortilla

garnish

0,5 uwhite onion, finely diced
0,25 tassacilantro, chopped
2 ulime, cut into wedges

Estris

grill or large cast-iron skillet · resealable bag · blender · large bowl · cutting board · small bowl

Elaboració

Pas a pas

1
Place the guajillo and ancho chilies in a small bowl, cover with hot water, and let them rehydrate for 15-20 minutes until softened.
Uns 20 min
Nota de cuina: Ensure the chilies are fully submerged for even rehydration.
2
Drain the rehydrated chilies and transfer them to a blender along with the garlic, achiote paste, white vinegar, orange juice, cumin, oregano, and salt.
Uns 2 min
3
Blend the marinade ingredients until completely smooth, adding a tablespoon of water if needed to achieve a pourable consistency.
Uns 3 min
Nota de cuina: A smooth marinade ensures even flavor distribution.
4
Place the thinly sliced pork shoulder in a large bowl or a resealable bag.
Uns 1 min
5
Pour the prepared marinade over the pork, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Uns 30 min
Nota de cuina: Marinating longer will result in more tender and flavorful pork.
6
Preheat your grill or a large cast-iron skillet over medium-high heat.
Uns 5 min
Nota de cuina: A well-heated surface helps achieve a good sear on the pork.
7
Grill or pan-fry the marinated pork slices in batches, along with the pineapple slices, until the pork is cooked through and slightly charred, about 3-4 minutes per side.
Uns 20 min
Nota de cuina: Do not overcrowd the pan or grill to ensure even cooking and browning.
8
Remove the cooked pork and pineapple to a cutting board. Finely chop the pork into small pieces and dice the pineapple.
Uns 5 min
Nota de cuina: Small, uniform pieces of pork are ideal for tacos.
9
Warm the corn tortillas on a dry skillet or griddle until pliable and slightly toasted, about 30 seconds per side.
Uns 5 min
Nota de cuina: Stacking warm tortillas helps keep them soft.
10
Assemble the tacos by filling each warm tortilla with the chopped al pastor pork and diced pineapple.
Uns 5 min
11
Garnish with finely diced white onion, chopped cilantro, and a squeeze of fresh lime juice.
Uns 1 min

Per ració

Nutrició

55%Puntuació

Calories: 873,3kcal
Proteïnes: 47,2g
Hidrats de carboni: 72g
Greixos: 46,1g
Fibra: 12,7g
Sucre: 16,9g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover al pastor pork and pineapple in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat the pork in a skillet over medium heat until warmed through, then warm tortillas separately.