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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 15 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 873 kcal
Przygotowanie stanowiska
Składniki
pork
- 900 gpork shoulder, thinly sliced
marinade
- 3 szt.dried guajillo chili, stemmed and deseeded
- 2 szt.dried ancho chili, stemmed and deseeded
- 4 ząbekgarlic, peeled
- 2 łyżkaachiote paste
- 0,25 szklankawhite vinegar
- 0,25 szklankaorange juice
- 0,5 łyżeczkacumin, ground
- 0,5 łyżeczkaoregano, dried
- 1 łyżeczkasalt
filling
- 0,5 szt.pineapple, peeled and cored, cut into 1/2-inch thick slices
serving
- 12 szt.corn tortilla
garnish
- 0,5 szt.white onion, finely diced
- 0,25 szklankacilantro, chopped
- 2 szt.lime, cut into wedges
Sprzęt
grill or large cast-iron skillet · resealable bag · blender · large bowl · cutting board · small bowl
Sposób przygotowania
Krok po kroku
- 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.
Około 20 min
Wskazówka kucharza: 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.
Około 2 min
- 3
Blend the marinade ingredients until completely smooth, adding a tablespoon of water if needed to achieve a pourable consistency.
Około 3 min
Wskazówka kucharza: A smooth marinade ensures even flavor distribution.
- 4
Place the thinly sliced pork shoulder in a large bowl or a resealable bag.
Około 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.
Około 30 min
Wskazówka kucharza: Marinating longer will result in more tender and flavorful pork.
- 6
Preheat your grill or a large cast-iron skillet over medium-high heat.
Około 5 min
Wskazówka kucharza: 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.
Około 20 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 5 min
- 11
Garnish with finely diced white onion, chopped cilantro, and a squeeze of fresh lime juice.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 873,3kcal
- Białko
- 47,2g
- Węglowodany
- 72g
- Tłuszcz
- 46,1g
- Błonnik
- 12,7g
- Cukry
- 16,9g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.