Description
Al Pastor is a mouthwatering Mexican dish that boasts a blend of rich flavors and textures. This dish is a fusion of Middle Eastern shawarma and Mexican cuisine, resulting in marinated and spit-grilled pork that’s tender and packed with a smoky, savory taste. Al Pastor is a favorite among street food enthusiasts and taco lovers.
Ingredients
Scale
For the Marinade:
- 3 dried guajillo chilies
- 3 dried ancho chilies
- 1/2 cup pineapple juice
- 1/4 cup white vinegar
- 4 cloves garlic
- 1/2 small white onion
- 1 teaspoon achiote paste (annatto)
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon dried oregano
- Salt, to taste
For the Pork:
- 2 pounds pork shoulder, thinly sliced
- 1/2 small white onion, thinly sliced
- 1/2 cup fresh pineapple, diced
- Corn tortillas
- Fresh cilantro, chopped
- White onion, finely diced
- Lime wedges
Instructions
For the Marinade:
- Remove the stems and seeds from the dried chilies and toast them in a dry pan for a few seconds.
- Soak the toasted chilies in hot water until they become soft, about 20 minutes.
- Drain the chilies and place them in a blender.
- Add pineapple juice, white vinegar, garlic, 1/2 small white onion, achiote paste, cumin, paprika, dried oregano, and salt to the blender.
- Blend until the marinade is smooth. You can add more pineapple juice or water if needed.
For the Pork:
- In a large bowl, combine the thinly sliced pork with the marinade. Ensure the pork is well coated.
- Cover and marinate the pork in the refrigerator for at least 2 hours or overnight.
- Heat a griddle or skillet over high heat and add a bit of oil.
- Cook the marinated pork until it’s slightly crispy and has a charred edge.
- Warm the corn tortillas on the griddle.
- Serve the al pastor on the tortillas, topped with diced pineapple, chopped cilantro, finely diced white onion, and lime wedges.
Notes
This recipe serves approximately 4-6 people.
- Prep Time: 30
- Cook Time: 15
Keywords: Al Pastor Recipe