This recipe for tacos al pastor is tender pork that's coated in a sweet and savory marinade, then grilled to perfection. The tacos are topped with grilled pineapple, red onion and cilantro
2poundspork shouldercut into 1/4 inch thick slices
2teaspoonsgarlicchopped
1teaspoondried oregano leaves
1teaspoonground cumin
1 teaspoonsalt
1/4teaspoonpepper
4dried guajillo chiliesseeds and stems removed, then softened in very hot water for 5 minutes
1 tablespoonliquid agave or honey
1/4cuppineapple juice
1/4cupwhite vinegar
2tablespoonsachiote paste
For the tacos
12corn tortillaswarmed
1pineapplepeeled and cut into 1/2 inch thick slices
1/4cupred oniondiced
1/4cupcilantro leavesminced
Instructions
Place the garlic, oregano leaves, cumin, salt, pepper, guajillo chilies, agave, pineapple juice, white vinegar, achiote paste and 1/2 cup water in a small pot. Bring to a simmer.
Cook for 3 minutes, then cool for 10 minutes.
Pour the marinade ingredients into a blender; blend until smooth.
Place the pork in a large bowl and add the marinade. Toss to coat completely. Chill, then refrigerate for at least one hour, or up to 24 hours.
Preheat a grill or indoor grill pan to medium high heat.
Place the pork and pineapple slices on the grill. Cook for 3-4 minutes per side, or until pork is just cooked through.
Coarsely chop the pork and pineapple.
Divide the pork between the tortillas. Top with the chopped pineapple, red onion and cilantro, then serve immediately.
Notes
The easiest way to get thin slices of pork is to partially freeze your pork shoulder roast before you cut it. Chill it for about 30 minutes and you’ll be ready to go.
This recipe calls for two specialty ingredients: dried guajillo chiles and achiote paste. If you can’t find dried guajillo chiles, you can substitute dried ancho chiles which are available in most grocery stores. Achiote paste comes in a jar in the ethnic foods aisle. It’s a colorful and fragrant paste made of annatto seeds and spices, and it gives the meat in this dish its characteristic red color.