Tacos al Pastor

Name: Tacos al Pastor
Total time: 4 h 50 min
Ingredients: 4 lb(s) Pork Shoulder (boneless); 3 Guajillo Chiles (dried); 1/4 cup(s) Orange Juice; 1/4 cup(s) Lime Juice; 1 Medium Onion, roughly chopped; 2 tsp(s) Ground Cinnamon; 2 tsp(s) Ground Cumin; 2 tsp(s) Mexican Oregano; 2 oz(s) Achiote Paste; 1 tsp(s) Salt; 1 tbsp(s) Black Pepper; Tortillas; 1 Pineapple, cut into slices & grilled; 1/4 cup(s) Cilantro, chopped; 1 Red Onion; 2 Lime, cut into wedges

Tacos al Pastor, a flavorful and savory dish that is sure to appeal to those who enjoy spicy and savory flavors. This dish is made with pork shoulder that is marinated in a mixture of orange juice, lime juice, onion, cinnamon, cumin, oregano, achiote paste, salt, and black pepper, giving it a rich and bold flavor. The pork is then grilled and served in a tortilla with a slice of grilled pineapple, cilantro, and a red onion. The combination of the sweetness of the pineapple and the tanginess of the lime juice complements the spiciness of the achiote paste, making it a well-rounded and delicious dish. This dish is perfect for those who enjoy trying new and exciting flavors, and for those who love a good taco. The combination of textures, from the tender pork to the crunchy pineapple, and the freshness of the cilantro and lime, make it a must-try dish for anyone looking to experience the rich flavors of Mexican cuisine.

Sous-chef recommendation

Ingredients

4 lb(s) Pork Shoulder (boneless)

3 Guajillo Chiles (dried)

1/4 cup(s) Orange Juice

1/4 cup(s) Lime Juice

1 Medium Onion, roughly chopped

2 tsp(s) Ground Cinnamon

2 tsp(s) Ground Cumin

2 tsp(s) Mexican Oregano

2 oz(s) Achiote Paste

1 tsp(s) Salt

1 tbsp(s) Black Pepper

To Serve

Tortillas

1 Pineapple, cut into slices & grilled

1/4 cup(s) Cilantro, chopped

1 Red Onion

2 Lime, cut into wedges

Instructions

1. In a large bowl, combine pork shoulder, guajillo chiles, orange juice, lime juice, onion, cinnamon, cumin, oregano, achiote paste, salt, and black pepper. Mix well to coat the pork evenly.

2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight, allowing the pork to marinate in the mixture.

3. Preheat a grill or grill pan to medium-high heat. Remove the pork from the marinade, letting any excess liquid drip off.

4. Grill the pork for 5-7 minutes per side, or until it reaches an internal temperature of 160°F. Let the pork rest for 10 minutes before slicing it into thin strips.

5. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

6. Grill the pineapple slices for 2-3 minutes per side, or until they are caramelized and slightly charred.

7. Assemble the tacos by placing a few slices of pork onto a tortilla, topping it with a pineapple slice, a sprinkle of cilantro, and a slice of red onion. Serve with lime wedges on the side.

8. Serve immediately and enjoy!

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