Authentic Tacos al Pastor
Thinly sliced pork marinated in a vibrant blend of chilies and spices, roasted with pineapple, and served on warm corn tortillas.
Ingredients
Marinade
- 3 guajillo chilies, toasted & soaked
- 2 tbsp achiote paste
- 1/4 cup pineapple juice
- 2 tbsp white vinegar
- 3 cloves garlic
- 1 tsp oregano
Meat
- 1kg pork shoulder, thinly sliced
- 1 small pineapple, peeled and sliced
- 1 white onion, thickly sliced
Serving
- Small corn tortillas
- Fresh cilantro, chopped
- White onion, finely diced
- Lime wedges
- Salsa roja
Instructions
Make Marinade
Blend the softened guajillo chilies, achiote paste, pineapple juice, vinegar, garlic, oregano, and a pinch of salt until smooth.
Marinate Pork
Coat the thinly sliced pork shoulder thoroughly in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
Prepare Skewer
If you don't have a vertical spit (trompo), create a makeshift one using a thick slice of pineapple as a base and a sturdy wooden skewer inserted in the center.
Stack and Roast
Stack the marinated pork slices onto the skewer, alternating occasionally with slices of onion. Top with another piece of pineapple. Roast at 200°C for about an hour.
Carve and Sear
Once the outside is charred and cooked, carve thin slices off the stack. For extra crispiness, quickly sear the carved pieces in a hot skillet.
Assemble Tacos
Double up warm corn tortillas. Add a generous portion of the pork and some roasted pineapple. Top with raw diced onion, cilantro, salsa, and a squeeze of lime.
Nutrition Facts
* Based on a 2,000 calorie diet.