Tacos al PastorMarinated Pork Tacos
A home-kitchen pan-cooked adaptation of tacos al pastor, using achiote-and-chile-marinated pork with pineapple, onion, and cilantro. It does not reproduce vertical-spit cooking.
Prep
30m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pork
- 800gPork Shoulder (thinly sliced)
Marinade
- 40gAnnatto Paste
- 12gGarlic (peeled)
- 3pcsDried Guajillo Chili (stemmed and seeded)
- 2pcsDried Ancho Chili (stemmed and seeded)
- 4gCumin Powder
- 3gDried Oregano
- 30mlDistilled White Vinegar
- 120mlOrange Juice
- 10gSalt
Pork
- 30mlVegetable Oil
Serving
- 12pcsCorn Tortilla
- 250gPineapple (finely chopped)
- 150gWhite Onion (finely chopped)
- 20gFresh Coriander (finely chopped)
- 2pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Toast the dried guajillo chilies and dried ancho chilies in a dry pan just until fragrant.
- 02
Soak the chiles in warm orange juice until softened, then blend them with the annatto paste, garlic, distilled white vinegar, cumin powder, dried oregano, and salt until smooth.
- 03
Coat the pork shoulder with the marinade and let it rest until well seasoned.
- 04
Heat the vegetable oil in a large pan over medium-high heat and cook the marinated pork shoulder until browned, lightly charred in spots, and fully cooked, until the pork reaches 63°C (145°F), then rest it for 3 minutes.
- 05
Warm the corn tortillas on a dry griddle until soft and flexible.
- 06
Fill each tortilla with the cooked pork and top with the pineapple, white onion, and fresh coriander, until the pork reaches 63°C (145°F), then rest it for 3 minutes.
- 07
Serve the tacos with limes on the side.
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