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Tacos al pastor recipe

Tacos al pastor recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork

Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savoury and aromatic chilli sauce.

53 people made this

IngredientsServes: 10

  • 1 pineapple
  • 1 tomato
  • 3 dried guajillo chillies, seeded
  • 2 dried ancho chillies, seeded
  • 2 chipotle chillies in adobo sauce
  • 1 onion, quartered
  • 2 cloves garlic, crushed
  • 125ml orange juice
  • 4 tablespoons vinegar
  • 3 whole cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • 1 tablespoon salt, or to taste
  • 1kg pork loin, cut into thin fillets
  • To serve
  • corn tortillas
  • 4 slices pineapple
  • 8 tablespoons chopped fresh coriander
  • 8 tablespoons chopped onion
  • tomatillo salsa
  • lemon or lime wedges

MethodPrep:25min ›Cook:20min ›Extra time:4hr marinating › Ready in:4hr45min

  1. Peel the pineapple and cut into 2cm slices. Take two slices and chop. Set aside.
  2. Grill or roast the tomato on a ridged griddle pan or under the grill till slightly charred. Remove from heat. Once cool enough to handle, peel and remove the seeds.
  3. Combine the dried chillies in a small pan of boiling water. Boil for 5 minutes, till softened, then drain.
  4. In a blender or food processor, combine the reserved chopped pineapple, tomato, softened chillies, chillies in adobo sauce, onion, garlic, orange juice, vinegar, cloves, cumin, oregano and salt. Blend till smooth.
  5. Place the pork in a glass or ceramic dish. Pour the marinade over the pork, ensuring that all sides of the pork are covered in the marinade. Cover with cling film and place in the fridge to marinate for at least 4 hours, or overnight.
  6. Preheat a ridged griddle pan to medium-high heat. Cook the pineapple slices for 10 minutes, turning once, till slightly blackened and soft.
  7. Preheat another ridged griddle pan to medium-high heat. Place the marinated pork on the hot pan, and cook 4 to 5 minutes, turning once halfway through.
  8. Remove the pork from the pan. Roughly chop the pork into small pieces against the grain of the meat. Chop the pineapple into small pieces, discarding the core.
  9. Serve the pork and pineapple with warm corn tortillas and a variety of accompaniments, including coriander, onion, tomatillo salsa and lemon or lime wedges.

Ingredients

The chillies called for in this recipe are mild in heat. Try looking at speciality shops or online, such as Mexgrocer.co.uk. In a pinch, use a mix of dried red chillies and mild dried red Spanish peppers.

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Tacos al pastor

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Reviews & ratingsAverage global rating:(50)


Nutritional

  • Serving Size: 1 (346.1 g)
  • Calories 438.5
  • Total Fat - 16.7 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 129.5 mg
  • Sodium - 867.1 mg
  • Total Carbohydrate - 26.6 g
  • Dietary Fiber - 3 g
  • Sugars - 15.8 g
  • Protein - 44.5 g
  • Calcium - 46.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 13.2 mg
  • Thiamin - 1 mg

Step 1

Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.

Step 2

Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter toss to combine.

Step 3

Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.

Step 4

Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa (separate recipe posted on this site), and lime wedges.


Tacos al Pastor

According to Alex Stupak and Jordana Rothman, short of investing in a vertical broiler, this hack is the closest you&rsquoll get to al pastor tacos at home. We tend to think of pork shoulder as something that needs to be braised, but a well-butchered shoulder steak given a swift ride on a ripping hot grill can be a thing of beauty&mdashthe wide surface area means more of that good Maillard char you want from al pastor. Take your time when slicing the finished meat: thin, bias-cut slivers are the ideal texture here.

Ingredients

  • Vegetable oil for the grill
  • 1 cup adobo
  • Four 1&frasl2-inch-thick boneless pork shoulder steaks (2 pounds total)
  • Kosher salt as needed
  • 12 corn or flour tortillas
  • 1&frasl4 ripe pineapple, peeled, cored, and cut into 24 even slices
  • 1&frasl2 medium white onion, minced
  • 60 cilantro leaves (from about 15 sprigs), roughly chopped
  • 2 limes, each cut into 6 wedges for serving for serving

Method

Make the filling: preheat a grill to the hottest possible setting and brush it with vegetable oil. Slather about 1 cup of the adobo all over the pork steaks and season liberally with salt. Place the pork steaks on the hot grill and cook for 3 minutes. Rotate the steaks 45 degrees and cook them for another 3 minutes. Flip and continue to cook the steaks for 3 minutes. The finished steaks should have visible charred grill marks. Remove the steaks from the grill, transfer them to a plate, and set aside to rest in a warm place.

While the pork is resting, make one batch of tortillas and hold them warm.

Cut the pork steaks against the grain and on the bias&mdashyou want the slices to be as thin as possible, almost shaved, to achieve the right tenderness and texture for al pastor.

Assemble the tacos: lay out the warm tortillas on serving plates. Evenly distribute the grilled pork and the pineapple slices among the tortillas. Top with some of the salsa roja and raw salsa verde, along with the minced onion and chopped cilantro. Squeeze a couple of the lime wedges over the tacos and serve the rest on the side.

Recipe reprinted from Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman. Copyright ©2015 by Empellon Holdings LLC. Photos by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.


It’s time to get cooking!

To get started, you will bring the guajillo chiles, chiles de árbol, and two cups of water to a boil in a medium saucepan over medium-high heat. Cover, remove from heat and let it sit for 30 minutes to let the chiles soften.

While this is happening, you’ll have plenty else to do! Place the pork in a large bowl. Purée chiles and soaking liquid, garlic, vinegar, sugar, achiote paste, 3 oz. salt, half of the pineapple, and half of the onion in a blender until smooth, which will probably take about two minutes. Pour this delicious mixture over the pork, stirring to coat thoroughly. Cover and chill for anywhere from three to a full twelve hours.

If using a gas grill, prepare for medium-high heat. If you are using a charcoal grill, prepare for two zones of heat, medium-high and low. Grill the remaining pineapple over medium-high heat, turning once, until charred, which should take about six or eight minutes. Finely chop the pineapple and combine with habanero chiles, mint, lime juice, and remaining onion in a small bowl. Season with salt, cover it and put it in the refrigerator until you are ready to use it.

Now, reduce the grill heat to low. If you are using a charcoal grill, use the low-zone heat. Remove the pork from its marinade and grill until marinade on pork has dried and begins to caramelize and char. This will take about 12 minutes per side. Transfer it to a cutting board and let it rest for 10 minutes.

While the pork is resting, grill the tortillas until soft and beginning to char, which will only take about 30 seconds per side. Slice the pork against the grain into ¼” strips. Top each tortilla with a few pieces of pork and some pineapple salsa. You’re all done! The first bite will tell you it has all been worth it!


Preparation

Step 1

Bring guajillo chiles, chiles de árbol, and 2 cups water to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.

Step 2

Place pork in a large bowl. Purée chiles and soaking liquid, garlic, vinegar, sugar, achiote paste, 3 oz. salt, half of the pineapple, and half of the onion in a blender until smooth, about 2 minutes. Pour over pork, stirring to coat thoroughly. Cover and chill 3–12 hours.

Step 3

If using a gas grill or grill pan, prepare for medium-high heat if using a charcoal grill, prepare for two zones of heat, medium-high and low. Grill remaining pineapple over medium-high heat, turning once, until charred, 6–8 minutes. Finely chop pineapple and combine with habanero chiles, mint, lime juice, and remaining onion in a small bowl. Season with salt, cover, and chill until ready to use.

Step 4

If using gas grill or grill pan, reduce heat to low if using charcoal grill, use low-zone heat. Remove pork from marinade and grill until marinade on pork has dried and begins to caramelize and char, about 12 minutes per side. Transfer to a cutting board and let pork rest 10 minutes.

Step 5

Grill tortillas until soft and beginning to char, about 30 seconds per side. Slice pork against the grain into ¼" strips. Top each tortilla with a few pieces of pork and some pineapple salsa. Serve with lime wedges for squeezing over.

Step 6

Do Ahead: Pineapple salsa can be made 4 hours ahead keep chilled.


Slow Cooker Tacos al Pastor

  • Quick Glance
  • Quick Glance
  • 1 H
  • 9 H
  • Makes 15 tacos

Ingredients US Metric

  • For the tacos
  • Cooking spray, for the baking sheet
  • 3 1/2 lb pork shoulder roast, bone-in or boneless, trimmed of excess fat
  • 3 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 small (5 oz) onion, coarsely chopped
  • 2 cups coarsely chopped fresh pineapple
  • 2 tablespoons avocado oil or extra virgin olive oil
  • 2 1/2 tablespoons brown sugar or coconut sugar
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 tablespoon lime zest (from 1 lime)
  • 3 tablespoons fresh orange juice (from 1 orange)
  • 1 tablespoon orange zest (from 1 orange)
  • 1/4 cup canned chicken broth or homemade chicken stock
  • 2 tablespoons apple cider vinegar
  • 4 to 5 cloves garlic, peeled and roughly chopped
  • 2 to 3 chipotle peppers in adobo sauce
  • 1 teaspoon store-bought or homemade adobo sauce
  • 2 tablespoons store-bought or homemade chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground allspice
  • 12 to 15 (6 inch) corn tortillas
  • For the pineapple-avocado salsa
  • 1/2 small (5 oz) red onion, diced
  • 1 1/2 cups diced fresh pineapple
  • 1 large avocado, diced
  • 1 tablespoon avocado oil
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon agave
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • For the chipotle mayo
  • 1/3 cup store-bought or homemade mayonnaise
  • 1/3 cup store-bought or homemade plain Greek yogurt
  • 2 teaspoons store-bought or homemade adobo sauce
  • 1 tablespoon fresh lime juice (from 1 lime)

Directions

Preheat the oven to 400°F (204°C). Slick a rimmed baking sheet with cooking spray.

Season the pork with 3 teaspoons of the salt and the black pepper, making sure to cover the whole pork shoulder.

Place the onion and pineapple on the prepared baking sheet. Drizzle the onion and pineapple with 1 tablespoon of the oil and sprinkle them with 1/4 teaspoon of the salt.

Roast the onion and pineapple until tender, flipping them halfway through the cooking time, 15 to 16 minutes. Add the brown sugar and toss the roasted onion and pineapple to coat them. Roast the onion and pineapple until they start to caramelize, 3 to 4 minutes.

Drop the onion and pineapple into a blender or large food processor. Add the lime juice, lime zest, orange juice, orange zest, remaining 1 tablespoon of oil, broth, vinegar, garlic, chipotle peppers, adobo sauce, chili powder, cumin, coriander, oregano, onion powder, allspice, and remaining 1/4 teaspoon of salt. Blitz the ingredients until a smooth, thick sauce forms.

Place the pork in the slow cooker and cover with the pineapple sauce. Cook on low heat until the pork is fork tender, 7 to 8 hours.

Move the pork to a large bowl, and remove the bone if you are cooking a bone-in pork shoulder. Remove any fatty pieces, then use forks or tongs to shred the pork.

Stir in 1/2 cup or more of the leftover sauce from the slow cooker, if desired.

In a medium bowl, combine the onion, pineapple and avocado. Stir in the oil, lime juice, agave, cilantro, and salt, and mix until all of the ingredients are well combined.

In a small bowl, combine the mayo, yogurt, adobo sauce, and lime juice and stir well.

Over a gas burner or in a medium skillet over medium-high heat, slightly char the corn tortillas. Top each tortilla with the pork, pineapple-avocado salsa, and chipotle mayo.

Recipe Testers' Reviews

This recipe for slow cooker tacos al pastor requires some patience and planning but the rewards are great and therefore worth it. The marinade is the most time-consuming part to make and then it's smooth sailing. The slow cooker was a clever way to achieve the spit grilled effect and your house will smell pretty amazing even a day later! You get the scents of everything from the adobo and the pineapple and all the rich flavors of the marinade come through in the shredded pork.

The pineapple and avocado salsa is also amazing and I would eat this alone or with fish or shrimp. I also liked the idea of doing half yogurt half mayo for the sauce (I used Duke's mayonnaise.) I had a fair amount of fat on my pork shoulder, so I only got enough for about 10 tacos.

These slow cooker tacos al pastor were amazingly delicious! There was lots of prep involved but well worth it in the end. I'm not a big fan of pork tacos, they always seem to be heavy and rich so I eat two tacos and then I'm done. Not tonight! The pineapple and the orange really came through in the pork itself so it wasn't heavy and rich, it was fresh and delicious. The chipotle mayo and the salsa were the perfect companions (nice change from slaw). This dish would be a perfect summer dish to take to a pot-luck or when you have friends over sitting in the backyard having a cold beer.

The slightly sweet, tender pork shoulder had a wonderful depth of flavor, thanks to the roasted and caramelized onions and pineapple. Paired with the smoky spices it gave just a perfect flavor combination for these popular tacos. The two toppings finished the slow cooker tacos al pastor to perfection.

At the end of winter it's nice to use the slow cooker for something that has a bright taste and this paid off. This recipe for slow cooker tacos al pastor had a few more layers of flavor than my local Mexican spot it requires several steps (e.g. roasting the pineapple with onion, then adding brown sugar and roasting longer) that I am not sure paid off in spades but it was nevertheless quite tasty and bright.

It's really critical to have a good pineapple and for this test I was fortunate. I do think the salsa could have benefited from some heat (maybe some cayenne? a chopped jalapeño or red chile?). The chipotle mayo was good and am looking forward to using leftovers on a turkey sandwich!

I really enjoyed this easy, flavourful recipe. It was a family pleaser that was hands-off but created a rich and unctuous meat that paired well with the bright and fresh salsa.

Makes at least 15 tacos (we froze some of the meat after making 12 tacos and there is enough for another 4 to 6).

The onion/pineapple hadn’t caramelized at the 3-minute mark. I turned the broiler on to get a quicker caramelization without drying out the vegetable/fruit. They were nicely brown after another 3 minutes.

The pork that was under the sauce was very easily shreddable at this point. I turned the pieces over and cooked for another 1/2 hour and they were shreddable then. I added 1 1/2 cups of the sauce. There were at least 3 cups leftover.

HUNGRY FOR MORE?

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Al pastor originated with Lebanese immigrants in central Mexico who would cook schwarma style by grilling meat on a spit. Local Mexicans adapted this cooking method with their own traditional flavors. If roasting on a spit, you might use a pork shoulder, though other pork roast cuts can easily be used. For a leaner option, use pork loin.

Carnitas and al pastor both use pork, but the cooking preparations and flavors are quite different. Carnitas are usually braised in liquid or fat. Al pastor is marinated, then grilled and utilizes pineapple to provide a tangy flavor.


Gallery

  • FOR THE PORK
  • 5 GOYA® Guajillo Chilles
  • 5 GOYA Pasilla Chiles or GOYA Ancho Chiles
  • 1 chipotle chile from 1 can (7 oz.) GOYA Chipotle Chile in Adobo Sauce
  • 1 medium white onion, halved
  • 1 GOYA Pineapple Chunks
  • ¼ cup GOYA White Vinegar
  • 2 tablespoons GOYA Minced Garlic
  • 1 teaspoon GOYA Cumin
  • GOYA Adobo with Pepper, to taste
  • 2 ½ pounds boneless, skinless pork butt, cut into ½&rdquo cubes
  • 2 tablespoons GOYA® Vegetable Oil
  • FOR THE GARNISH
  • 1 GOYA Corn Tortillas, warmed
  • 2 tablespoons finely chopped fresh cilantro
  • 1 lime, cut into wedges

Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium low and simmer until chiles soften, about 10 minutes transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half reserve remaining half. Strain pineapples reserve juice and fruit separately.

Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil cook until paste looses raw onion taste, about 2 minutes. season with adobo cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.

Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes transfer to large serving plate.

Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro.

Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.


Recipe Summary

  • 4 dried guajillo chiles (about 1 ounce)
  • 1 dried ancho chile
  • 2 dried chipotle chiles
  • 2 tablespoons fresh orange juice
  • 1/2 tablespoon fresh lime juice
  • 1/4 cup Coca-Cola
  • 3 tablespoons cider vinegar
  • 1 teaspoon annatto seeds
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cumin seeds
  • 1 whole clove
  • 1/2 tablespoon brown sugar
  • 1/4 teaspoon garlic powder
  • 2 tablespoons vegetable oil, plus more for grilling
  • 2 1/2 pounds boneless pork shoulder, cut into 1/2-inch-thick slices
  • 1 large Spanish onion, cut into 1/2-inch-thick slices
  • Salt and freshly ground pepper
  • 12 corn tortillas, warmed
  • Grilled pineapple, chopped red onion and cilantro, for serving

Stem and seed all of the dried chiles and place them in a microwave-safe bowl. Cover with water and microwave at high power until softened, about 3 minutes. Let cool slightly, then drain and transfer to a blender. Add the orange juice, lime juice, soda and vinegar. In a spice grinder, grind the annatto with the oregano, cumin, clove, sugar and garlic powder until fine. Add the spice mixture to the blender and blend until smooth.

Transfer the marinade to a saucepan. Add the 2 tablespoons of oil and cook over moderate heat, stirring constantly, until very thick, about 5 minutes let cool. Transfer the marinade to a large resealable plastic bag. Add the pork and onion and seal the bag. Refrigerate overnight.

Light a grill. Remove the pork and onion from the marinade and scrape most of it off. Brush the pork and onion with oil and season with salt and pepper. Grill over moderate heat, turning, until the meat is cooked through, 15 minutes. Transfer the pork and onion to a work surface, cover loosely with foil and let stand 10 minutes.

Cut the pork into strips. Serve the pork and onion with the warmed tortillas, grilled pineapple, red onion and cilantro.


INSTRUCTIONS

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