Description
Sizzling street-style tacos al pastor bring Mexico’s culinary magic straight to home kitchens with marinated pork, tangy pineapple, and authentic spices. Crisp tortillas and zesty toppings create a mouthwatering experience you’ll savor with each delicious bite.
Ingredients
Scale
Meat:
- 2 lbs (907 grams) pork shoulder, thinly sliced
- 2 tablespoons (30 milliliters) oil
Dried Chilies and Aromatics:
- 5 guajillo chilies, deseeded
- 1/2 white onion, chopped
- 3 bay leaves
Marinade Ingredients:
- 2 teaspoons chili powder
- 2 teaspoons chicken bouillon
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon jalapeño seasoning (optional)
- 1 teaspoon onion powder
- 3 ounces (85 grams) achiote paste (or 2 tablespoons achiote powder)
- 4 ounces (118 milliliters) pineapple juice (freshly squeezed)
- 1/4 cup (60 milliliters) vegetable oil
- 1/2 juice of a lime
- 4 garlic cloves
- 3 ounces (85 milliliters) white vinegar
Toppings:
- Fresh pineapple slices, diced
- 1/2 cup shredded mozzarella
- Cilantro, chopped
- Onion, diced
- Lime wedges
- Warm corn tortillas
Instructions
- Create a vibrant marinade by searing guajillo chilies, bay leaves, and onion in hot oil until fragrant, then deglaze with vinegar and simmer until chilies become tender.
- Transform the chili mixture into a smooth marinade by blending with lime juice, pineapple juice, garlic, achiote paste, and aromatic spices until completely integrated.
- Slice pork shoulder into thin, uniform pieces and thoroughly massage with prepared marinade, ensuring complete coverage. Allow to marinate in refrigerator for minimum 6 hours.
- Construct a vertical skewer by alternating marinated pork with pineapple slices, positioning pineapple at base and top for enhanced flavor infusion.
- Roast assembled skewer in preheated oven at 300°F for 2-3 hours, periodically basting with accumulated meat juices to maintain moisture and develop rich caramelization.
- Carefully slice roasted meat from skewer and quickly sauté with diced pineapple and melted mozzarella in scorching hot pan to create crispy exterior.
- Warm tortillas and assemble tacos by layering succulent meat, caramelized pineapple chunks, finely chopped onions, and fresh cilantro. Accompany with zesty lime wedges for bright, tangy finish.
Notes
- Marinate pork overnight to ensure deep, rich flavor absorption and tenderize the meat effectively.
- Use fresh pineapple for authentic sweetness and natural meat tenderizing enzymes that enhance the dish’s texture.
- Select small corn tortillas for traditional street-style tacos that provide the perfect bite-sized experience.
- Adjust spice levels by modifying the number of guajillo chilies or removing seeds for a milder version suitable for sensitive palates.
- Prep Time: 6 hours (or overnight)
- Cook Time: 2-3 hours
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg