Tacos al Pastor - Marinated pork, pineapple, onions
- 4 dried ancho chilies, seeded
- 5 dried guajillo chilies, seeded
- Boiling water, for soaking chilies
- 3/4 cup (180 milliliters) of white vinegar
- 1 cup (240 milliliters) of pineapple juice
- 3 1/2 tablespoons (65 grams) of achiote paste
- 8-10 cloves of garlic
- 2 tablespoons (28 grams) of brown sugar
- 2 teaspoons (5 grams) of ground cumin
- 2 teaspoons (5 grams) of ground cinnamon
- 3 tablespoons (30 grams) of kosher salt
- 4 to 5 pounds (about 2 kilograms) boneless pork shoulder (Boston butt), sliced into 1/2-inch (1.25-centimeter) slices
- 1 whole pineapple, for relish
- Fresh corn tortillas, for serving
- Additional toppings as desired (e.g.,
- Chopped onions (for garnish)
- Chopped cilantro (for garnish)
- Lime wedges (for garnish)
Tacos al Pastor is a popular Mexican street food that features thinly sliced marinated pork layered with pieces of juicy pineapple, and chopped onions, all served on a warm corn tortilla. The pork is traditionally marinated in a blend of dried chilies, spices, and pineapple juice, imparting a distinctive tangy and slightly sweet flavor that perfectly complements the rich meat. After marinating, the pork is then cooked on a vertical spit, similar to shawarma, until it's charred and crispy on the outside while remaining tender and juicy inside. This dish is often garnished with fresh cilantro, additional fresh pineapple chunks, and a squeeze of lime to enhance its bold flavors. Description by ChatGPT.
Embark on a culinary journey to the heart of Mexican street food with this tantalizing Grilled Al Pastor-Style Pork Tacos recipe! Exquisite in its complexity of flavors and stunning in its presentation, this dish promises to deliver an extraordinary home-cooked experience inspired by the iconic spit-grilled flavors of taquerias. Capturing the essence of barbecued meats experienced outdoors with friends while watching your favorite shows, this recipe is brought to you by the talented Joshua Weissman, and I'm honored to share it in his style.
Ingredients:
- 4 dried ancho chilies, seeded
- 5 dried guajillo chilies, seeded
- Boiling water, for soaking chilies
- 3/4 cup (180 milliliters) of white vinegar
- 1 cup (240 milliliters) of pineapple juice
- 3 1/2 tablespoons (65 grams) of achiote paste
- 8-10 cloves of garlic
- 2 tablespoons (28 grams) of brown sugar
- 2 teaspoons (5 grams) of ground cumin
- 2 teaspoons (5 grams) of ground cinnamon
- 3 tablespoons (30 grams) of kosher salt
- 4 to 5 pounds (about 2 kilograms) boneless pork shoulder (Boston butt), sliced into 1/2-inch (1.25-centimeter) slices
- Metal skewers
- 1 whole pineapple, for relish
- Fresh corn tortillas, for serving
- Additional toppings as desired (e.g., onions, cilantro, lime wedges)
Prep Time: 1 hour (plus overnight marinating)
Cook Time: 2 hours
Total Time: About 3 hours (plus marinating time)
Equipment: Blender, bowl, plastic wrap, grill, knife, cutting board, foil
Servings: 6-8
Instructions:
1. Begin by preparing the chilies: Place your ancho and guajillo chilies in a heatproof bowl and cover them with boiling water. Allow them to soak until they are soft and pliable, typically around 20 to 30 minutes.
2. In a blender, combine the white vinegar, pineapple juice, achiote paste, garlic, brown sugar, ground cumin, ground cinnamon, and kosher salt. Add the softened chilies to the blender and blend until you achieve a smooth, viscous red marinade.
3. Slice the pork shoulder into 1/2-inch slices and place them in a large bowl. Pour the marinade over the pork, ensuring each piece is coated. Cover the bowl with plastic wrap, ensuring the pork is submerged, and let it marinate overnight. For optimal flavor, do not skip the overnight marinating.
4. Preheat your grill to medium-high for an offset heating setup: 2/3 of the grill should be hot and 1/3 turned off.
5. Skewer the marinated slices of pork on metal skewers, creating a tall stack on each skewer.
6. Oil the grill grates lightly, then quickly sear the outside of the skewered meat for 2-3 minutes per side to seal in the flavors.
7. Move the skewers to the cool side of the grill, close the lid, and maintain a temperature between 350-400 degrees Fahrenheit (175-200 degrees Celsius). Grill roast your skewers for about 1 1/2 to 2 hours, flipping them occasionally for an even cook.
8. Once cooked to your liking, remove the skewered meat from the grill, wrap them in foil, and let them rest for 20 minutes.
9. While the meat is resting, prepare your pineapple by cutting off the top and bottom to create two flat surfaces. Carefully slice off the exterior skin and dice the pineapple flesh for a fresh pineapple relish.
10. Unwrap the rested meat and slice it lengthwise. Choose your desired thickness for the al pastor-style meat slices.
11. Heat your corn tortillas on the grill or in a pan until warm and pliable.
12. Assemble your tacos by placing slices of the al pastor-style pork onto the tortillas, topping with pineapple relish, and any additional toppings you prefer.
Cooking Tips:
- Marinate the pork overnight for the most intense and rich flavors.
- Keep a close eye on the grill temperature to prevent burning and promote even cooking.
This Grilled Al Pastor-Style Pork Tacos recipe is a creation of Joshua Weissman, an incredibly talented chef renowned for his culinary skills and creative recipes. For more of his delicious work, visit Joshua's YouTube channel, https://www.youtube.com/@JoshuaWeissman.
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