Entrée: Mexico – Tacos al Pastor (Shepherd-Style Tacos)

Serving Size: 20

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 4 hrs

Total 5 hrs 15 min

Ingredients

3 lb (1.4 kg) boneless pork shoulder, sliced 1 / 4 inch (6 mm) thin
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 chipotle chile in adobo (optional, for heat)
2 tbsp (30 ml) achiote paste
1 / 2 cup (120 ml) pineapple juice
1 / 4 cup (60 ml) orange juice
3 tbsp (45 ml) white vinegar or apple cider vinegar
4 cloves garlic
1 / 2 small white onion, roughly chopped
1 tsp dried Mexican oregano
1 tsp ground cumin
1 / 2 tsp ground cinnamon
1 / 4 tsp ground cloves
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
2 tbsp (30 ml) neutral oil (such as canola)
1 small pineapple, peeled and cored (cut a few 1 / 2-inch rings for roasting, dice the rest for garnish)
16 to 20 small corn tortillas
1 small white onion, finely diced (for serving)
1 / 2 cup (15 g) fresh cilantro, chopped (for serving)
Lime wedges (for serving)
Salsa verde or roja (for serving)

Instructions

Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 30 to 60 seconds per side until fragrant. Do not burn. Transfer to a bowl and cover with hot water; soak 15 minutes, then drain.
Make the marinade: In a blender, combine the soaked chiles, chipotle (if using), achiote paste, pineapple juice, orange juice, vinegar, garlic, chopped onion, oregano, cumin, cinnamon, cloves, salt, pepper, and oil. Blend until completely smooth.
Marinate the pork: Place the thinly sliced pork in a large bowl or zip-top bag. Pour in the marinade and toss to coat every slice. Cover and refrigerate at least 4 hours, preferably overnight for best flavor.
Option A – Oven trompo: Heat oven to 400°F (200°C). Line a sheet pan with foil and place a wire rack on top. If using a vertical skewer, layer slices of pork onto the skewer, topping with a pineapple ring. If not, stack the marinated slices into a tight mound on the rack, placing a pineapple ring on top.
Roast 50 to 70 minutes until the exterior is caramelized and slightly charred at the edges and the pork is cooked through. For deeper char, broil for 2 to 4 minutes at the end, watching closely. Rest 10 minutes.
Option B – Grill: Heat grill to medium-high. Grill marinated pork slices 2 to 4 minutes per side until cooked through and lightly charred. Grill pineapple rings until caramelized, 2 to 3 minutes per side. Chop pork and pineapple.
Warm the tortillas on a hot skillet or directly over a low flame until pliable and lightly charred; keep wrapped in a towel.
Slice or shave the roasted stack thinly; chop any larger pieces. Chop the roasted pineapple ring and mix with the pork to taste. Adjust seasoning with salt if needed.
Assemble tacos: Fill warm tortillas with al pastor pork, add diced pineapple, onion, and cilantro. Finish with a squeeze of lime and your preferred salsa.
Serve immediately. Makes about 16 to 20 tacos.