Recipe courtesy of Santo Taco
Al Pastor Tacos
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1414
- Total Fat
- 104
- Saturated Fat
- 35
- Carbohydrates
- 27
- Dietary Fiber
- 8
- Sugar
- 12
- Protein
- 90
- Cholesterol
- 365
- Sodium
- 1893
- Total: 1 day 2 hr 10 min (includes marinating time)
- Active: 1 hr
Ingredients
2 cups orange juice
4 ounces achiote paste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground black pepper
1 pork shoulder
1 onion, julienne
Tortillas, pineapple slices, chopped onion, chopped fresh cilantro and lime wedges, for serving
Salsa de Aguacate (Avocado Sauce), recipe follows
Salsa Roja, recipe follows
Salsa de Aguacate (Avocado Sauce):
2 avocados
4 ounces sour cream
2 jalapenos
1 bunch fresh cilantro
1 serrano, optional
Salt and pepper
Salsa Roja:
4 tomatoes
2 tomatillos
2 cloves garlic
1/2 onion
Pinch salt
Pinch ground pepper
Directions
- For the marinade: Blend the orange juice, achiote paste, cinnamon, ginger, salt and pepper, mashing and stirring until smooth with no lumps. Use mix to marinate pork for 24 hours.
- Preheat a rotisserie or oven to 350 degrees F.
- Place meat on a skewer layering with onions and cook in a rotisserie or bake until the internal temperature reaches 155 degrees F, about 1 hour. Cut thin slices of meat and place on tortillas, followed by a few pieces of fresh pineapple, a sprinkling of chopped onion, a pinch of cilantro, a spoonful of Salsa de Aguacate and Salsa Roja. Serve with lime wedges.
Salsa de Aguacate (Avocado Sauce):
- Blend together avocados, sour cream, jalapenos, cilantro, serrano, if using, and salt and pepper to taste.
Salsa Roja:
- Preheat a grill to medium-high heat.
- Grill tomatoes, tomatillos, garlic and onion until roasted. Blend very well, then add salt and pepper.