Tacos al Pastor
Tacos al pastor are grilled pork tacos with a yummy pineapple salsa. The word al pastor is from the Spanish word “shepherd style” and are traditionally prepared over a spit. These tacos are best on an outdoor grill if you have access to one. If not, you can cook stovetop on a skillet. Serve with refried beans and Spanish rice, or a fruit salad.
What you will need for the tacos:
- dried guajillo chiles
- chiles de árbol
- habanero chiles
How to prepare the tacos:
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Bring guajillo chiles, chiles de árbol, and 2 cups water to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
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Place pork in a large bowl. Purée chiles and soaking liquid, garlic, vinegar, sugar, achiote paste, 3 oz. salt, half of the pineapple, and half of the onion in a blender until smooth, about 2 minutes. Pour over pork, stirring to coat thoroughly. Cover and chill 3–12 hours.
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If using a gas grill or grill pan, prepare for medium-high heat; if using a charcoal grill, prepare for two zones of heat, medium-high and low. Grill remaining pineapple over medium-high heat, turning once, until charred, 6–8 minutes. Finely chop pineapple and combine with habanero chiles, mint, lime juice, and remaining onion in a small bowl. Season with salt, cover, and chill until ready to use.
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If using gas grill or grill pan, reduce heat to low; if using charcoal grill, use low-zone heat. Remove pork from marinade and grill until marinade on pork has dried and begins to caramelize and char, about 12 minutes per side. Transfer to a cutting board and let pork rest 10 minutes.
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Grill tortillas until soft and beginning to char, about 30 seconds per side. Slice pork against the grain into ¼” strips. Top each tortilla with a few pieces of pork and some pineapple salsa.
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Do Ahead: Pineapple salsa can be made 4 hours ahead; keep chilled.
How to serve the tacos:
Serve with lime wedges for squeezing over. Now you have a taco party ready or some lovely leftover meat to use for another day!
Tacos al Pastor
Ingredients
- 10 guajillo chiles seeds removed
- 2 chiles de árbol
- 3 lbs pounds boneless pork shoulder (Boston butt) sliced ¾" thick
- 8 garlic cloves peeled
- 1 cup distilled white vinegar
- ¼ cup sugar
- 3 tbsp prepared or fresh achiote paste
- 3 oz kosher salt
- 1 pineapple peeled, cored, cut in ½" rings
- 1 medium onion finely chopped
- 2 red habanero chiles seeds removed, finely chopped
- ¼ cup fresh mint chopped
- 3 tbsp fresh lime juice
- 16 corn tortillas
Instructions
Al Pastor
- Bring guajillo chiles, chiles de árbol, and 2 cups water to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
- Place pork in a large bowl. Purée chiles and soaking liquid, garlic, vinegar, sugar, achiote paste, 3 oz. salt, half of the pineapple, and half of the onion in a blender until smooth, about 2 minutes. Pour over pork, stirring to coat thoroughly. Cover and chill 3–12 hours.
- To cook stove top, heat a large heavy skillet and work in small batches to cook meat until each piece is seared through, 2-4 minutes.
- If using a gas grill or grill pan, prepare for medium-high heat; if using a charcoal grill, prepare for two zones of heat, medium-high and low. Grill remaining pineapple over medium-high heat, turning once, until charred, 6–8 minutes.
- If using gas grill or grill pan, reduce heat to low; if using charcoal grill, use low-zone heat. Remove pork from marinade and grill until marinade on pork has dried and begins to caramelize and char, about 12 minutes per side. Transfer to a cutting board and let pork rest 10 minutes.
Pineapple Salsa
- Finely chop pineapple and combine with habanero chiles, mint, lime juice, and remaining onion in a small bowl. Season with salt, cover, and chill until ready to use.
- Grill tortillas until soft and beginning to char, about 30 seconds per side. Slice pork against the grain into ¼" strips. Top each tortilla with a few pieces of pork and some pineapple salsa. Serve with lime wedges for squeezing over.
