Al Pastor with a Tropical Twist
Prep Time: 30 minutes Marinating Time: 4-24 hours (the longer, the better) Cook Time: 20-30 minutes Difficulty: Medium Serves: 4-6
Ingredients:
- For the Pork Marinade:
- 2 pounds boneless pork shoulder, cut into thin strips
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1/2 cup pineapple juice
- 1/4 cup orange juice
- 3 cloves garlic, minced
- 1 tablespoon achiote paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/4 cup white vinegar
- 1 tablespoon olive oil
- Salt to taste
- For Serving:
- Corn tortillas
- Fresh pineapple chunks
- Chopped white onion
- Chopped cilantro
- Lime wedges
- Your favorite salsa
Things to Avoid:
- Don’t overcook the pork: It should be slightly crisp on the edges but still juicy and tender.
- Don’t skip the marinating time: This is crucial for developing the flavors.
- Don’t be afraid to adjust the spices: Taste the marinade and add more heat or sweetness as desired.
Instructions:
- Prepare the Chiles: Toast the dried chiles in a dry skillet over medium heat until fragrant, turning occasionally to prevent burning. Be careful not to over-toast, as this will make them bitter. Once toasted, place the chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until softened.
- Make the Marinade: Drain the rehydrated chiles and discard the soaking water. Combine the chiles, pineapple juice, orange juice, garlic, achiote paste, oregano, cumin, cloves, cinnamon, black pepper, vinegar, and olive oil in a blender or food processor. Blend until smooth. Season with salt to taste.
- Marinate the Pork: Place the pork strips in a zip-top bag or container and pour the marinade over them, ensuring they are well coated. Refrigerate and marinate for at least 4 hours, or preferably overnight.
- Cook the Pork: If you have a vertical spit, thread the marinated pork onto it. Cook over medium-high heat, turning occasionally, until the pork is cooked through and slightly crisp on the edges. If you don’t have a spit, you can cook the pork in a skillet over medium-high heat, stirring occasionally, until cooked through and slightly crisp.
- Assemble the Tacos: Warm the corn tortillas on a griddle or skillet. Place a few slices of pork on each tortilla. Top with grilled pineapple chunks, chopped onion, cilantro, a squeeze of lime, and your favorite salsa.
Ingredient Substitutions:
- Guajillo chiles: Substitute with pasilla chiles or a combination of ancho and chipotle chiles for a smokier flavor.
- Achiote paste: Substitute with a combination of paprika, turmeric, and cumin for a similar color and flavor.
- Pork shoulder: Substitute with boneless, skinless chicken thighs or firm tofu for a vegetarian option.
Serving Suggestions:
- Serve with a side of Mexican rice and beans.
- Top with pickled onions or jalapeños for an extra kick.
- Offer a variety of salsas, such as salsa verde, pico de gallo, or a habanero salsa for those who like it hot.
- Garnish with avocado slices or crumbled cotija cheese.
Enjoy your delicious and unique Al Pastor tacos!