BEST Mexican Taco Recipes: Authentic Taco al Pastor Recipe

How to Make Taco al Pastor at Home

Authentic Taco al Pastor

ℹ️ As a home chef who loves exploring diverse cuisines, Taco al Pastor holds a special place in my culinary heart. The first time I encountered these delicious tacos, I was captivated by the unique blend of flavors and the fascinating history behind the dish. Combining marinated pork, vibrant spices, and sweet pineapple, Taco al Pastor offers an explosion of taste that’s both satisfying and intriguing. I’m excited to share this authentic recipe with you, so you can bring a little taste of Mexico into your own kitchen. Let’s discover the secrets of these mouth-watering tacos that are sure to become a favorite in your home, just as they are in mine.

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ℹ️ Ingredients:

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For the Marinade:

  • Guajillo chiles: 4 dried (20 grams)
  • Achiote paste: 2 tablespoons (30 grams)
  • Pineapple juice: 1 cup (240 ml)
  • White vinegar: 1/4 cup (60 ml)
  • Garlic cloves: 3
  • Ground cumin: 1 teaspoon (5 grams)
  • Dried oregano: 1 teaspoon (5 grams)
  • Salt: 1 teaspoon (5 grams)
  • Black pepper: 1/2 teaspoon (2 grams)
  • Ground cloves: 1/4 teaspoon (1 gram)

For the Pork:

  • Pork shoulder or pork butt: 2 pounds (900 grams), thinly sliced

For Serving:

  • Corn tortillas: 12-16 small
  • Pineapple: 1 cup (150 grams), finely diced
  • Onion: 1 small, finely chopped
  • Fresh cilantro: 1/2 cup (15 grams), chopped
  • Lime wedges: 2-3 limes, cut into wedges
  • Salsa: Your choice

ℹ️ Instructions:

  1. Prepare the chiles: Remove the stems and seeds from the guajillo chiles. Toast them in a dry skillet over medium heat for about 1-2 minutes until fragrant, but be careful not to burn them.
  2. Soak the chiles: Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 10-15 minutes until they soften.
  3. Blend the marinade: Drain the softened chiles and place them in a blender. Add the achiote paste, pineapple juice, white vinegar, garlic, cumin, oregano, salt, pepper, and ground cloves. Blend until smooth.
  4. Marinate the meat: Place the thinly sliced pork in a large bowl or a resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
  5. Prepare the grill or oven: Preheat your grill or oven to medium-high heat. If using an oven, preheat to 220°C (430°F).
  6. Cook the pork: If using a grill, thread the marinated pork slices onto skewers or cook directly on the grill, turning occasionally, until cooked through and slightly charred, about 15-20 minutes. If using an oven, place the pork slices on a baking sheet and cook for about 20-25 minutes, turning once, until cooked and slightly charred.
  7. Warm the tortillas: Heat the corn tortillas on the grill or in a dry skillet until warm and pliable.
  8. Chop the pork: Once the pork is cooked, let it rest for a few minutes, then chop it into small pieces.
  9. Assemble the tacos: Place a generous amount of chopped pork on each warm tortilla. Top with diced pineapple, chopped onion, and fresh cilantro. Serve with lime wedges and your favorite salsa.
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