Remove from the skillet and repeat with the remaining pork. Sear for 1-2 minutes, then flip and cook another 1-2 minutes. Arrange the pork in a single layer, covering the bottom of the pan. Once hot, drizzle a little olive oil in the pan, then add a quarter of the pork. You want it to be well-coated, but eliminate excess moisture for searing. Once the pork has marinated, place a colander in the sink and pour the pork into the colander to drain.
AUTHENTIC AL PASTOR RECIPE ZIP
Puree until smooth, then pour over the pork, zip the bag, and refrigerate for at least 3 hours. Place all the pork in a large zip bag.Īdd the dried chiles, chipotle chiles, garlic, onion, vinegar, juice, 1 cup chopped pineapple, oregano, cumin, salt, and achiote into the blender. While the chiles are soaking, slice the pork roast into thin bite-size pieces. Then scoop them out of the water, and remove the stems and seeds. Allow them to soak and soften for at least 10 minutes. Our toppings bar included, shredded iceberg lettuce, shredded cabbage, crumbled queso fresco, guacamole, sour cream, pico de gallo, and diced onion.Place the dried chiles in a bowl of boiling water and place a small plate over the top to submerge the chiles. Place the meat back into the cooking pan where the drippings have been captured. Pull the meat off the skewer and slice it on a cutting board. While the meat is resting, use the hot grill to warm your tortillas. Check the meat temperature with a thermometer. If cooking on the grill, use indirect heat.Ĭook for two hours. Heat Grill or Oven to 350 degrees and place baking dish and skewer into the grill/oven. Alternate until all the pork is loaded onto the skewer. Stack an onion slice on then skewer, then a slice of pork, then a pineapple slice. Place an upright skewer into a baking dish to catch drippings. You can buy it at Īdd the pork to the marinade and mix until meat is thoroughly coated. I added in Heath Riles Honey Chipotle Rub.
Real BBQ Dude Tip: Add your favorite BBQ Rub to the mixture to make the flavor your own. Scrape the marinade into a large foil pan, baking dish or plastic food storage bags.
Transfer the chile mixture to a blender and blend until smooth. Remove from the heat and let stand 3 minutes. Stir in the oregano, cumin, pepper and cloves and cook for 1-2 minutes.Īdd the chiles and cook for 30-60 seconds until they begin to blister and darken.Īdd the pineapple juice, vinegar and achiote paste and bring to a boil. Stir occasionally until garlic begins to brown.
In a medium saucepan on medium high heat, add 1 tablespoon of oil and garlic cloves. We cooked this at our Super Bowl Party but it would also be great for a Cinco De Mayo party or anytime you want to tacos!Ĩ Guajillo Chiles (Stemmed & Seeded) Sliced 1 inch wideĥ lbs of Boneless Pork Shoulder sliced 1/4 inch thickġ Yellow Onion Sliced length wise 1/2 inch thickĥ pineapple slices 1/2 inch thick (5 pineapple rings will do) This is a great recipe when you want something different. Some ingredients may not be available at your local grocery stores but should be available at most Hispanic grocers. The traditional recipe calls for pork but you can use beef or chicken too. Cooking over the grill will give it a beautiful char taste. This recipe is cooked deliciously over a Big Green Egg using authentic Mexican ingredients. Al Pastor tacos are so good that they even have a Netflix documentary about them. Made famous by the street vendors in Mexico, Tacos Al Pastor are an amazing alternative to boring old tacos.
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