Tacos al Pastor
Juicy tacos al pastor marinated in achiote and chiles, served on corn tortillas with pineapple, onion, and cilantro.
45 min2 servingsMediumMexican
821kcal / serving
53.1 gprotein
79.3 gcarbs
33.5 gfat
Ingredients
- 500 grams Pork leg
- 2 tablespoons Achiote paste
- ¼ cup White vinegar
- ¼ cup Sour orange juice (or 2/3 sweet orange + 1/3 lime)
- 3 pieces Dried guajillo chile
- 1 piece Dried ancho chile
- 3 cloves Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Dried Mexican oregano
- ¼ teaspoon Ground cloves
- ¼ teaspoon Mexican cinnamon (or Cassia)
- 1 teaspoon Salt
- ½ teaspoon Ground black pepper
- 1 cup (diced) Fresh pineapple
- 8 pieces Corn tortillas
- ½ piece (finely chopped) White onion
- ¼ cup (chopped) Fresh cilantro
- 2 pieces (cut into wedges) Limes
Directions
- Hydrate the guajillo and ancho chiles (seeds and veins removed) in hot water for 15 minutes.
- Blend the hydrated chiles with achiote, vinegar, sour orange juice, garlic cloves, cumin, oregano, cloves, cinnamon, salt, and pepper until a smooth paste is obtained.
- Marinate the thin pork leg slices in this mixture for a minimum of 4 hours or overnight in the refrigerator.
- Cook the marinated slices in a hot skillet over medium-high heat until well-cooked and caramelized. If using a vertical spit, cook traditionally.
- Finely chop the cooked meat. Warm the corn tortillas. Serve the meat on the tortillas, topping with diced pineapple, chopped onion, and cilantro. Offer lime wedges on the side.
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