Tacos al pastor
Traditional tacos al pastor aren't something you can make easily without special tools, but this version simplifies the idea to recreate the delicious flavors at home.
Servings: 6 medium tacos, approx
Calories: 205kcal
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Ingredients
For marinade
- ½ onion small/medium
- 5 oz pineapple 145g, a little under a cup of chunks
- 2 cloves garlic
- 2 tablespoon white wine vinegar
- 2 tablespoon guajillo chili paste
- 1 chipotle in adobo
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
For rest of tacos
- 1 lb pork shoulder 450g
- ¼ onion or ½ small
- 2 slices pineapple
- 6 tortillas medium
- 6 tablespoon salsa smooth best, eg tomatillo or as preferred
- 2 tablespoon chopped cilantro (approx) coriander
Instructions
Ahead of time (marinading)
- Trim any excess fat from the pork and cut it in to roughly ¼-1/2 in/1cm strips. Put in a box of freezer bag.
- Roughly chop the pineapple, onion and garlic for the marinade then put all the marinade ingredients in a blender. Blend until smooth.
- Pour the marinade over the pork, mix so that the pork is all covered with the marinade and then cover box/seal the bag and refrigerate. Marinade for at least 4 hours or overnight.
When ready to cook
- Preheat the grill and cut some onion and pineapple slices. The onions should be relatively thin and still joined at the base so they hold together while grilling.
- Remove the pork from the marinade, gently shaking off any excess (but don't take marinade off completely).
- Grill the pork, onion and pineapple until each are gently charred on both sides and pork is cooked through. For the pork, we cooked it on a mix of indirect heat over foil (partly to keep marinade on, partly to save it falling through) and direct to give a bit of a char at end, but cook as you prefer/suits your grill.
- Cut the pineapple and onion into small pieces and mix together. Dice the pork.
- Warm the tortillas and layer up each with pork, salsa, the pineapple-onion mixture and a sprinkle of cilantro.
Video
Notes
If you can't find guajillo chili paste, use dried guajillo peppers and soak them in hot water before roughly chopping and adding with everything else. You may also want a small amount (say 1tsp or a little more) tomato paste. If you can't get either, you can use other chilis but guajillo is the typical flavor here.
Nutrition
Calories: 205kcal | Carbohydrates: 27g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 606mg | Potassium: 352mg | Fiber: 2g | Sugar: 8g | Vitamin A: 180IU | Vitamin C: 27.9mg | Calcium: 54mg | Iron: 2mg
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