Photograph of the finished Taco al pastor

Mexico · Taco thịt heo nướng trục Al pastor

Taco al pastor

40 min Hands-on time + 8 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 15.5 oz
  • Photograph of Achiote spice Achiote spice 1.1 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 8
  • Photograph of Pineapple Pineapple 7.1 oz
  • Photograph of Tortilla Tortilla 12
  • Photograph of Shallots Shallots 1.2
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Lime Lime 2
  • Photograph of Rice vinegar Rice vinegar ¼ cup

Method

  1. 1 Roast dried chilies and then grind them with achiote, vinegar, and pineapple juice to make a thick red marinade.
  2. 2 Marinate the pork slices (5 mm thick) for 8 hours, stacking them in a block to ensure the marinade penetrates evenly through each layer.
  3. 3 Skewer the entire piece of meat onto a stick with a pineapple slice on top, then grill it upright, rotating it evenly for 25 minutes; the pineapple juice dripping down the stick onto the meat is what makes al pastor unique.
  4. 4 Slice the charred outer layer of the meat thinly in batches, while continuing to grill the inside.
  5. 5 Heat the corn tortilla for 20 seconds, then layer with the meat, grilled pineapple, red onion, cilantro, and a squeeze of lime.

With an appliance

  • Oven 40 min

    Replace step 3: Arrange the pork on the rack in the middle of the oven at 230 degrees for 25 minutes, turning it once at minute 12, and place a drip tray underneath to catch the grease. The oven ensures even cooking and requires less constant monitoring of the charcoal, while resulting in a less smoky outer layer.

Start cooking