Tacos al Pastor
- π 1 kg pork steak, bistec de cerdo
- πΆοΈ 2 hydrated pasilla chilies
- πΆοΈ 3 hydrated guajillo chilies
- π§ 2 garlic cloves
- πΊ 1/2 bar Achiote paste
- π§ 1 medium onion, sliced
- π 1/2 cup orange juice
- π§ Water, enough for blending
- πΏ 1 teaspoon ground cumin
- πΏ 1 teaspoon dried oregano
- β« Ground black pepper, 1/2 teaspoon
- π§ Salt, 1 teaspoon
- π 1/4 of a whole pineapple
- π½ Corn tortillas, approx. 10-15
- πΏ Chopped cilantro, for garnish
- π§ Chopped white onion, for garnish
- π Fresh lime, for garnish
- π₯ Guacamole, for garnish
A deliciously seasoned pork dish featuring marinated pork stacked and roasted with pineapple, adapted for baking at home to capture the vibrant flavors of Mexico City.
Tacos al Pastor is a celebrated classic of Mexican street food, known for its juicy, marinated pork stacked and roasted with sweet pineapple. This recipe brings the vibrant flavors of Mexico City into your home kitchen by baking an adapted version of this iconic dish. Get ready to indulge in a deliciously seasoned pork feast, perfect for taco night!
Ingredients
π 1 kg pork steak, bistec de cerdo
πΆοΈ 2 hydrated pasilla chilies
πΆοΈ 3 hydrated guajillo chilies
π§ 2 garlic cloves
πΊ 1/2 bar Achiote paste
π§
1 medium onion, sliced
π 1/2 cup orange juice
π§ Water, enough for blending
πΏ 1 teaspoon ground cumin
πΏ 1 teaspoon dried oregano
β« Ground black pepper, 1/2 teaspoon
π§ Salt, 1 teaspoon
π 1/4 of a whole pineapple
π½ Corn tortillas, approx. 10-15
πΏ Chopped cilantro, for garnish
π§
Chopped white onion, for garnish
π Fresh lime, for garnish
π₯ Guacamole, for garnish
Instructions
1- Prepare the Adobo:
- In a blender, combine the hydrated pasilla and guajillo chilies, garlic cloves, achiote paste, orange juice, ground cumin, dried oregano, black pepper, salt, and enough water to reach a smooth consistency. Blend until well combined.
2- Marinate the Pork:
- Place the pork steaks in a glass dish. Add the sliced onion. Pour the adobo over, ensuring the pork is fully coated. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
3- Assemble the "Trompo":
- Preheat your oven to 180Β°C (350Β°F). On a baking tray lined with foil, place a pineapple slice as the base. Insert two skewers vertically into the pineapple.
- Thread the marinated pork onto the skewers, stacking tightly. Finish with a top slice of pineapple.
4- Bake:
- Transfer the assembled "trompo" to the oven. Bake for 1 hour, or until the pork is cooked through and boasts a caramelized exterior.
5- Serve Tacos:
- Remove the "trompo" from the oven. Use a large knife to shave thin slices directly onto warm corn tortillas. Add a slice of pineapple to each taco.
6- Garnish and Serve:
- Top each taco with chopped cilantro, white onion, a dollop of guacamole, and a squeeze of fresh lime. Serve immediately with Agua de Jamaica, if desired.
Prep Time: 20 minutes
Marinating Time: Min. 3 hours
Cook Time: 1 hour
Total Time: At least 4 hours 20 minutes
Servings: 10-15 tacos
Calories: Approx. 250 per taco
Proteins: 12g
Fats: 10g
Carbohydrates: 22g
Equipment: Blender, glass refractory dish, baking tray with aluminum foil, wooden skewers, chefβs knife, bowls for garnishes, plastic wrap, oven
Cooking Tips
- Properly hydrate chilies by soaking them in hot water until soft.
- Choose well-balanced sweetness for the pineapple for the best flavor combination.
- Letting the pork marinate overnight will greatly enhance the flavors.
#tacos #mexicanfood #homemade #delicious #streetfood
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