Tacos al Pastor
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.
Een origineel recept van Forkin
- Totale tijd
- 1 uur 15 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 873 kcal
Mise-en-place
Ingrediënten
pork
- 900 gpork shoulder, thinly sliced
marinade
- 3 stdried guajillo chili, stemmed and deseeded
- 2 stdried ancho chili, stemmed and deseeded
- 4 teentjegarlic, peeled
- 2 elachiote paste
- 0,25 kopjewhite vinegar
- 0,25 kopjeorange juice
- 0,5 tlcumin, ground
- 0,5 tloregano, dried
- 1 tlsalt
filling
- 0,5 stpineapple, peeled and cored, cut into 1/2-inch thick slices
serving
- 12 stcorn tortilla
garnish
- 0,5 stwhite onion, finely diced
- 0,25 kopjecilantro, chopped
- 2 stlime, cut into wedges
Keukengerei
grill or large cast-iron skillet · resealable bag · blender · large bowl · cutting board · small bowl
De bereidingswijze
Stap voor stap
- 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.
Ongeveer 20 min
Tip van de kok: 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.
Ongeveer 2 min
- 3
Blend the marinade ingredients until completely smooth, adding a tablespoon of water if needed to achieve a pourable consistency.
Ongeveer 3 min
Tip van de kok: A smooth marinade ensures even flavor distribution.
- 4
Place the thinly sliced pork shoulder in a large bowl or a resealable bag.
Ongeveer 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.
Ongeveer 30 min
Tip van de kok: Marinating longer will result in more tender and flavorful pork.
- 6
Preheat your grill or a large cast-iron skillet over medium-high heat.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 20 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 5 min
- 11
Garnish with finely diced white onion, chopped cilantro, and a squeeze of fresh lime juice.
Ongeveer 1 min
Per portie
Voedingswaarden
- Calorieën
- 873,3kcal
- Eiwit
- 47,2g
- Koolhydraten
- 72g
- Vet
- 46,1g
- Vezels
- 12,7g
- Suiker
- 16,9g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Store leftover al pastor pork and pineapple in an airtight container in the refrigerator.
Reheat the pork in a skillet over medium heat until warmed through, then warm tortillas separately.