Photograph of the finished Tacos al pastor

Mexico · Bánh taco thịt heo nướng al pastor

Tacos al pastor

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork shoulder Pork shoulder 1.1 lb
  • Photograph of Achiote spice Achiote spice 1.1 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 2.1 oz
  • Photograph of Pineapple Pineapple 5.6 oz
  • Photograph of Tortilla Tortilla 12
  • Photograph of Onion Onion 2.8 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp
  • Photograph of Lime Lime 2
  • Photograph of Garlic Garlic 0.7 oz

Method

  1. 1 Soak dried Mexican chilies in boiling water for 15 minutes, then blend them with achiote, garlic, vinegar, and a little pineapple to make a marinade.
  2. 2 Slice the pork shoulder thinly, mix well with the sauce, and marinate in the refrigerator for at least 1 hour.
  3. 3 Grill the meat in a cast iron skillet over high heat for 4 minutes on each side until seared, then cut into cubes.
  4. 4 Grill the pineapple slices for 3 minutes until slightly charred, then dice them.
  5. 5 Heat the tortilla for 20 seconds on each side, then add the meat and pineapple.
  6. 6 Sprinkle with chopped onions and cilantro, and squeeze in some lemon juice before wrapping.

With an appliance

  • Oven 56 min

    Replace steps 3-4: arrange the meat and pineapple on the racks of the oven at 240 degrees, bake the meat for 7 minutes, then add the pineapple in the last 3 minutes, rotating the tray halfway through; this ensures even cooking, avoids the need to sear each batch, but lacks the smoky flavor of a pan.

Start cooking