Horizontal Tacos al Pastor

Total Time:
2 hr 40 min
Prep:
20 min
Inactive:
2 hr
Cook:
20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 cup pineapple juice
  • 1/4 cup vegetable oil, plus more for cooking
  • One 1-ounce package achiote paste
  • 1 tablespoon adobo sauce
  • 4 chipotles in adobo sauce
  • 1 clove garlic
  • Pinch kosher salt
  • 2 pounds boneless pork butt, sliced into 1/2-inch-thick slices, then into 1/2-inch-wide strips
  • 12 fresh 6-inch white corn tortillas
  • 1 yellow onion, 1/4-inch dice
  • 1 fresh pineapple, peeled, cored, 1/2-inch dice
  • 1/4 cup fresh cilantro leaves
  • Cotija cheese, crumbled, for serving
  • Salsa, for serving
Directions
Watch how to make this recipe.
  • Puree 3/4 cup of the pineapple juice, the vegetable oil, achiote paste, adobo sauce, chipotles, garlic and salt in a food processor. Mix the pineapple juice mixture with the pork in a freezer bag and move around to coat. Marinate the pork in the fridge, 1 to 2 hours.

  • Preheat a cast-iron skillet or grill to medium-high heat. Lightly oil the skillet and add the tortillas, toasting, about 30 seconds per side. Remove the tortillas and store in a towel to keep warm.

  • Raise the heat under the skillet to high and add 1 tablespoon vegetable oil. Remove the pork from the bag and wipe off any excess pineapple juice mixture. Cook the pork in batches, until charred and cooked through.

  • Remove the pork from the skillet. Chop the meat into bite-size pieces. Add half of the onions and the fresh pineapple and quickly cook until lightly browned, about 2 minutes. Add the remaining 1/4 cup pineapple juice and the chopped pork back to the skillet with the juices.

  • Place the pork, pineapple and onion mixture in the tortillas. Top with the remaining onions, cilantro, cotija and salsa. Order a margarita, apply SPF 2 and take a bite.


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