Tacos al Pastor
Tacos al Pastor
Ingredients
For the Pork
- 1 1/2 pounds pork loin, thinly sliced or pounded into thin cutlets
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 white onion, sliced, divided
- 1/2 pineapple, peeled, cored, and diced
For the Al Pastor Marinade (Adobo)
- 4 guajillo chiles, stems and seeds removed
- 2 ancho chiles, stems and seeds removed
- 1 head garlic, cloves peeled
- 1 teaspoon allspice
- 1/2 teaspoon cloves
- 1 teaspoon dried oregano
- 1 teaspoon black peppercorns
- 1 tablespoon annatto paste
- 1/4 cup white vinegar
- 1/2 cup orange juice, freshly squeezed (from 2 oranges)
- 1 1/2 teaspoons salt
- 1/2 cup water, for blending
For the Avocado Salsa
- 2 avocados, pitted and scooped
- 1/4 white onion, small piece
- 2 cloves garlic, peeled
- 1 serrano chile, stem removed
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 cup water, as needed for blending
For Serving
- 12 corn tortillas
- 1/4 cup fresh cilantro, chopped
- 1/4 cup white onion, finely diced
- 2 lime, cut into wedges
- 1/4 cup pineapple, finely diced, for garnish
Instructions
- 1
Prepare the dried chiles for the adobo. Heat a dry skillet over medium heat and toast the guajillo and ancho chiles for 1-2 minutes per side until fragrant. Be careful not to burn them. Remove from heat, place in a bowl, and cover with hot water. Let them rehydrate for 15-20 minutes until softened.
⏱️ 20 min
- 2
While chiles rehydrate, prepare the pork. Lay the thinly sliced pork cutlets in an aluminum pan or large baking dish. Season each layer lightly with black pepper, garlic powder, and salt.
⏱️ 10 min
- 3
Prepare the al pastor marinade (adobo). Drain the rehydrated chiles and add them to a blender along with the peeled garlic head, allspice, cloves, dried oregano, black peppercorns, annatto paste, white vinegar, orange juice, 1/2 of the sliced white onion, 1 1/2 teaspoons salt, and 1/2 cup water. Blend until completely smooth. If needed, add a little more water to achieve a pourable consistency.
⏱️ 10 min
- 4
Pour the blended adobo over the seasoned pork in the pan. Add the remaining 1/2 of the sliced white onion and the diced pineapple to the pan. Using gloved hands, thoroughly mix the pork, adobo, onion, and pineapple, ensuring every piece of pork is well coated. Cover the pan and refrigerate to marinate for at least 4 hours, or preferably overnight (12-24 hours) for best flavor.
⏱️ 5 min
- 5
Prepare the avocado salsa. In a blender, combine the scooped avocados, small piece of white onion, peeled garlic cloves, serrano chile, lime juice, 1/2 teaspoon salt, and 1/4 cup water. Blend until smooth and creamy. Taste and adjust seasoning as needed. Set aside.
⏱️ 10 min
- 6
Cook the marinated pork. Heat a large skillet or griddle over medium-high heat. Add a small amount of oil if desired, though the pork fat and marinade should prevent sticking. Cook the marinated pork in batches, ensuring not to overcrowd the pan, until it is cooked through and slightly caramelized, about 5-7 minutes per batch. Chop the cooked pork into smaller, bite-sized pieces directly in the pan or on a cutting board.
⏱️ 20 min
- 7
Warm the corn tortillas. You can do this on a dry skillet, directly over a gas flame, or wrapped in a damp paper towel and microwaved until soft and pliable.
⏱️ 5 min
- 8
Assemble the tacos. Place a generous spoonful of the chopped al pastor pork onto each warm tortilla. Garnish with fresh chopped cilantro, finely diced white onion, and a few pieces of diced pineapple. Serve immediately with lime wedges and the avocado salsa on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tacos al Pastor
Ingredients
For the Pork
- 1 1/2 pounds pork loin, thinly sliced or pounded into thin cutlets
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 white onion, sliced, divided
- 1/2 pineapple, peeled, cored, and diced
For the Al Pastor Marinade (Adobo)
- 4 guajillo chiles, stems and seeds removed
- 2 ancho chiles, stems and seeds removed
- 1 head garlic, cloves peeled
- 1 teaspoon allspice
- 1/2 teaspoon cloves
- 1 teaspoon dried oregano
- 1 teaspoon black peppercorns
- 1 tablespoon annatto paste
- 1/4 cup white vinegar
- 1/2 cup orange juice, freshly squeezed (from 2 oranges)
- 1 1/2 teaspoons salt
- 1/2 cup water, for blending
For the Avocado Salsa
- 2 avocados, pitted and scooped
- 1/4 white onion, small piece
- 2 cloves garlic, peeled
- 1 serrano chile, stem removed
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 cup water, as needed for blending
For Serving
- 12 corn tortillas
- 1/4 cup fresh cilantro, chopped
- 1/4 cup white onion, finely diced
- 2 lime, cut into wedges
- 1/4 cup pineapple, finely diced, for garnish
Instructions
- 1
Prepare the dried chiles for the adobo. Heat a dry skillet over medium heat and toast the guajillo and ancho chiles for 1-2 minutes per side until fragrant. Be careful not to burn them. Remove from heat, place in a bowl, and cover with hot water. Let them rehydrate for 15-20 minutes until softened.
⏱️ 20 min - 2
While chiles rehydrate, prepare the pork. Lay the thinly sliced pork cutlets in an aluminum pan or large baking dish. Season each layer lightly with black pepper, garlic powder, and salt.
⏱️ 10 min - 3
Prepare the al pastor marinade (adobo). Drain the rehydrated chiles and add them to a blender along with the peeled garlic head, allspice, cloves, dried oregano, black peppercorns, annatto paste, white vinegar, orange juice, 1/2 of the sliced white onion, 1 1/2 teaspoons salt, and 1/2 cup water. Blend until completely smooth. If needed, add a little more water to achieve a pourable consistency.
⏱️ 10 min - 4
Pour the blended adobo over the seasoned pork in the pan. Add the remaining 1/2 of the sliced white onion and the diced pineapple to the pan. Using gloved hands, thoroughly mix the pork, adobo, onion, and pineapple, ensuring every piece of pork is well coated. Cover the pan and refrigerate to marinate for at least 4 hours, or preferably overnight (12-24 hours) for best flavor.
⏱️ 5 min - 5
Prepare the avocado salsa. In a blender, combine the scooped avocados, small piece of white onion, peeled garlic cloves, serrano chile, lime juice, 1/2 teaspoon salt, and 1/4 cup water. Blend until smooth and creamy. Taste and adjust seasoning as needed. Set aside.
⏱️ 10 min - 6
Cook the marinated pork. Heat a large skillet or griddle over medium-high heat. Add a small amount of oil if desired, though the pork fat and marinade should prevent sticking. Cook the marinated pork in batches, ensuring not to overcrowd the pan, until it is cooked through and slightly caramelized, about 5-7 minutes per batch. Chop the cooked pork into smaller, bite-sized pieces directly in the pan or on a cutting board.
⏱️ 20 min - 7
Warm the corn tortillas. You can do this on a dry skillet, directly over a gas flame, or wrapped in a damp paper towel and microwaved until soft and pliable.
⏱️ 5 min - 8
Assemble the tacos. Place a generous spoonful of the chopped al pastor pork onto each warm tortilla. Garnish with fresh chopped cilantro, finely diced white onion, and a few pieces of diced pineapple. Serve immediately with lime wedges and the avocado salsa on the side.
⏱️ 5 min