Al Pastor Recipe
Al pastor's origins date back to the 1920s and 1930s when Lebanese immigrants introduced the concept of spit-roasting meat to Mexico. They brought with them the cooking technique used for shawarma, which involves grilling marinated meat on a vertical spit.
Equipment
- Blender or food processor
- Knife and cutting board
- Large bowl (for marinating)
- Grill, grill pan, or cast-iron skillet
- Tongs
- Serving platter
Ingredients
For the Pork Marinade:
- 2 pounds of pork shoulder or pork butt, thinly sliced
- 3 dried guajillo chilies, seeds removed
- 2 dried ancho chilies, seeds removed
- 3 cloves garlic
- 1/2 cup pineapple juice
- 1/4 cup orange juice
- 2 tablespoons white vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 2 tablespoons achiote paste
- Salt and pepper to taste
For Serving:
- Small corn tortillas
- 1 cup fresh pineapple, diced
- 1 small onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Lime wedges
Instructions
- In a pot of boiling water, add the dried guajillo and ancho chilies. Let them soak for about 10 minutes until softened.
- Once softened, drain the chilies and set them aside.
- In a blender or food processor, combine the softened chilies, garlic, pineapple juice, orange juice, vinegar, oregano, cumin, paprika, cinnamon, and achiote paste.
- Blend until you achieve a smooth, thick marinade. Season with salt and pepper to taste.
- Place the thinly sliced pork in a large bowl or resealable plastic bag.
- Pour the marinade over the pork, ensuring all the meat is well coated.
- Cover the bowl or seal the bag and refrigerate for at least 4 hours or preferably overnight to let the flavors develop.
- Preheat a grill, grill pan, or cast-iron skillet over medium-high heat.
- Remove the pork from the marinade and cook in batches, ensuring the meat is cooked through and has a nice char. This should take about 6-8 minutes per side, depending on thickness.
- While the pork is cooking, grill the diced pineapple for a few minutes until slightly caramelized. This step enhances the sweetness and adds a smoky flavor to the dish.
- Once the pork is cooked, thinly slice or chop the meat.
- Warm the corn tortillas on the grill or in a skillet.
- Place a few slices of the cooked pork on each tortilla, then top with grilled pineapple, chopped onions, cilantro, and a squeeze of fresh lime juice.
- Serve the tacos immediately with extra lime wedges on the side for added zing.