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tacos al pastor

Perfect Tacos al Pastor Recipe

Perfect, easy and fool-proof recipe for making Mexican Tacos al Pastor at home - without special equipment

Author Johan Johansen

Ingredients

  • 1 kilo pork shoulder
  • 2 dried ancho chilies
  • 2 dried guajillo chilies
  • 1 dried chile de arbol
  • 1 chipotle pepper in adobo sauce
  • 150 ml chicken stock
  • 100 ml freshly squeezed lime juice
  • 1 medium white onion quartered
  • 3 garlic cloves peeled and left whole
  • 1 teaspoon dried Mexican oregano
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 2 teaspoons sugar

To serve:

  • 1 small pineapple peeled, cored and cut into quarters lengthwise
  • 1 bunch fresh cilantro stems removed, leaves finely chopped
  • 1 medium white onion finely diced
  • 12 corn tortillas see recipe link in post
  • salsa verde see recipe link in post

Instructions

  1. Destem dried chilies and shake out their seeds best as you can.
  2. Toast dried chilies in a dry cast-iron pan for a few minutes until fragrant and somewhat pliable
  3. Add dried chilies to a small sauce pan along with garlic cloves and the quartered white onion.

  4. Cover chilies and aromatics with chicken stock and bring to a boil, then back down the heat and simmer for about 20-30 minutes until chilies are entirely hydrated and soft.

  5. Turn off the heat, add the chipotle pepper plus one tablespoon of adobo sauce, then blend chili mixture with an immersion blender until completely smooth to form the base of an al pastor marinade.

  6. Add oregano, cumin, salt, sugar and lime juice to marinade, stir to combine and set aside to cool.

  7. Using your sharpest knife, cut the pork shoulder into  slices, then carefully pound each slice into a 5mm or so thickness, using either a meat mallet, a heavy pan or the palm of your hand.

  8. Place meat slices in a lidded oven-proof dish and cover with the marinade. Using your hands, carefully distribute and massage the marinade into the meat – we want full coverage.

  9. Cover meat and leave to marinade in the fridge for about two hours.

  10. Remove meat from fridge and preheat oven to 150C.

  11. Cover the dish with a lid, parchment or foil and slide into the oven. Cook for about 3-4 hours or until fat and juices have rendered and the meat is tender but not completely pulling apart.

  12. Remove meat from the oven and preheat a cast iron pan (or grill) to a state of blazing hotness. Add a generous amount of oil and then the meat slices a few at a time, searing them briefly until caramelized on the surface and lightly blackened in spots.

  13. Once seared, transfer meat slices back to the oven-proof dish and allow them to soak in their own juices for a few minutes.

  14. While meat is resting, fry the pineapple quarters in the same pan for a few minutes on each side, then quickly cut them into small chunks using a sharp knife.

To serve:

  1. Using a sharp knife, chop or slice the meat into smaller pieces, then toss generously in the rendered fat and juices.
  2. Place on a double layer of corn tortillas and top with pineapple chunks, minced white onion, cilantro and a slathering of salsa verde – or other salsa of choice.

  3. Consume hungrily with plenty of napkins and cold Coronas on the side.