Classic Mexican Tacos al Pastor – Hispanic Food Recipes

Tacos al Pastor, meaning “shepherd’s style tacos,” are a beloved Mexican dish that tantalizes taste buds with its unique blend of sweet, savory, and smoky flavors. This recipe, while not requiring the traditional trompo (spinning marinated pork cone), delivers an authentic experience right in your home kitchen. So, grab your sombrero and get ready to fiesta!

Ingredients:

• For the marinade:
  • 4 guajillo chilies, stemmed and seeded
  • 2 ancho chilies, stemmed and seeded
  • 2 pasilla chilies, stemmed and seeded
  • 3 cloves garlic
  • 1 small white onion, roughly chopped
  • 1 tablespoon achiote paste
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/4 cup apple cider vinegar
  • 1/4 cup orange juice
  • 1/4 cup pineapple juice
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
• For the tacos:
  • 2 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
  • 1 pineapple, cored and cut into 1-inch chunks
  • 16 corn tortillas, warmed
  • Chopped white onion, cilantro, and lime wedges, for garnish
  • Salsa verde or your favorite salsa, for serving

Instructions:

1. Start with the marinade: In a saucepan, toast the chilies over medium heat until fragrant, about 2 minutes per side. Be careful not to burn them! Transfer to a bowl and cover with hot water for 15 minutes.

1. While the chilies are soaking, blend the garlic and onion in a food processor until finely chopped. Add the softened chilies, achiote paste, cumin, oregano, pepper, vinegar, orange juice, pineapple juice, soy sauce, and salt. Blend until smooth.

1. Place the pork cubes in a large bowl and pour the marinade over them. Toss to coat evenly, cover, and refrigerate for at least 4 hours, or overnight for maximum flavor.

1. Preheat a grill or grill pan to medium-high heat. Thread the pork cubes and pineapple chunks onto skewers, alternating them for a visually appealing presentation.

1. Grill the skewers for 10-12 minutes per side, or until the pork is cooked through and the pineapple is slightly caramelized. Brush occasionally with any remaining marinade.
2. Assemble your tacos! Warm the tortillas and fill them with cooked pork, pineapple, chopped onion, and cilantro. Drizzle with lime juice and salsa verde to taste.

Tips:

• For a smoky flavor, use chipotle peppers in adobo sauce instead of some of the dried chilies.
• If you don’t have achiote paste, you can substitute with paprika or annatto powder.
• Use a meat thermometer to ensure the pork reaches an internal temperature of 160°F for safety.
• Get creative with your toppings! Try guacamole, pico de gallo, or pickled onions for added flavor and texture.
• Leftover marinated pork can be used for burritos, quesadillas, or even nachos.

Additional notes:

• This recipe is a simplified version of the traditional Tacos al Pastor, which is typically cooked on a trompo (spinning marinated pork cone). While the trompo method adds a unique smoky flavor, this recipe still delivers a delicious and authentic experience.
• Feel free to adjust the spice level of the marinade to your preference. You can add more or less chilies, or use milder varieties like poblano peppers.
• Tacos al Pastor are best enjoyed fresh, but they can also be stored in an airtight container in the refrigerator for up to 3 days.

I hope you enjoy this recipe for Classic Mexican Tacos al Pastor! Let me know if you have any questions.