Al Pastor Tacos

Al pastor, which translates to “shepherd style,” has its roots in the culinary traditions of Lebanese immigrants who settled in Mexico during the early twentieth century. Lebanese immigrants brought with them the technique of spit-roasting meat, which they used to prepare shawarma, a popular Middle Eastern dish made with seasoned meat cooked on a vertical rotisserie. In Mexico, these immigrants adapted their traditional recipes and cooking methods to suit local tastes and ingredients. Instead of lamb or beef traditionally used in shawarma, Mexican cooks began using pork, which was more readily available and affordable. The evolution of al pastor tacos highlights the dynamic nature of food culture, where diverse influences come together to create something truly extraordinary. Al pastor are my favorite tacos. If I’m at a taco truck, there is a 90 percent chance I’m getting the al pastor.

What will you need?

• pork shoulder or butt
• vegetable oil
• white onion
• garlic
• guajillo chiles
• coriander seeds
• cumin
• Mexican oregano, regular oregano will work
• cinnamon stick
• whole cloves
• water
• chicken bouillon, I recommend Knorr
• tomato bouillon, I recommend Knorr
• achiote paste
• pineapple chunks with juice
• apple cider vinegar
• salt
• whole pineapple
• corn tortillas, for serving
• cilantro, for serving
• your favorite salsa, for serving

How to make Al pAstor Tacos

Slice the pork into ¼-inch (6-mm) slices and set aside. Heat the oil in a pan over medium heat. Add the chopped onion and garlic and sauté for 3 minutes, until lightly brown. Add the guajillo chiles, coriander, cumin, oregano, cinnamon stick and cloves. Sauté for 2 minutes then add the water. Cover and let simmer for 10 minutes on low heat. Turn off the heat and let cool for 10 minutes.

To make the marinade, pour everything from the pan into a blender and add the chicken bouillon, tomato bouillon, achiote paste, pineapple with juice, apple cider vinegar and salt. Blend until smooth. Place a bowl under a fine mesh strainer and pour the marinade through the strainer, pushing it through with a spoon until there are only chunks left in the strainer. Discard the chunks. Pour the marinade over the pork slices and place in the fridge for 4 to 8 hours.

There are multiple ways to cook the pork. You can grill, panfry or roast it. My favorite way is to make a mini trompo (rotating vertical spit) and slow roast it in the oven. This is the most authentic way to make al pastor without having to purchase an actual trompo.

To make the trompo, place a pineapple slice on a baking sheet and push the skewer through it vertically. Layer the pork slices on the skewer. About halfway up the skewer, add another slice of the pineapple, then continue layering the pork. Once the pork reaches the top of the skewer, place the remaining slice of pineapple on top.

Roast in the oven for 2½ to 3 hours, or until the pork reaches an internal temperature of 145°F (65°C). After 1 hour, baste the pork with the pan juices, then baste every 30 minutes, until it is done.

Let the pork rest for 10 minutes before thinly slicing. To get it extra crispy, I like to finish it in a skillet. Add some of the pan juices, diced pineapple, sliced onions and the cooked pork and sauté for a few minutes, until the onions are softened and caramelized.

Serve on warmed tortillas and top with diced pineapple and onion, cilantro and salsa.

Pappardelle With Beef Ragu

0 from 0 votes

Recipe by Zachary Rodriguez Cuisine: Mexican

Servings

12

tacos

Prep time

30

minutes

Cooking time

40

minutes

1

Ingredients

• 2 lb (907 g) pork shoulder or
  pork butt
  2 tbsp (30 ml) vegetable oil 1 white onion, chopped
  8 cloves garlic
  4 guajillo chiles, deseeded and stems removed
  1 tsp coriander seeds 1 tsp cumin seeds
  1 tsp oregano
  1 cinnamon stick
  4 whole cloves
  ¼ cup (60 ml) water
  1 tbsp (8 g) chicken bouillon (I recommend Knorr® brand)
  1 tbsp (8 g) tomato bouillon (I recommend Knorr brand)
  2 tbsp (32 g) achiote paste
  1 (13.5-oz [385-ml]) can pineapple chunks with juice
  ¼ cup (60 ml) apple cider vinegar 2½ tsp (15 g) kosher salt
  

• 2 tbsp (30 ml) vegetable oil 1 white onion, chopped

• 8 cloves garlic

• 4 guajillo chiles, deseeded and stems removed

• 1 tsp coriander seeds 1 tsp cumin seeds

• 1 tsp oregano

• 1 cinnamon stick

• 4 whole cloves

• ¼ cup (60 ml) water

• 1 tbsp (8 g) chicken bouillon (I recommend Knorr® brand)

• 1 tbsp (8 g) tomato bouillon (I recommend Knorr brand)

• 2 tbsp (32 g) achiote paste

• 1 (13.5-oz [385-ml]) can pineapple chunks with juice

• ¼ cup (60 ml) apple cider vinegar 2½ tsp (15 g) kosher salt

• 1 pineapple cut into three thick slices, and the remaining diced for finishing and serving

• 1 large skewer

• Sliced white onion, for finishing 12 corn tortillas

• 12 corn tortillas

• Cilantro, for serving

• Diced white onion, for serving

• Your favorite salsa, for serving

Directions

• Slice the pork into ¼-inch (6-mm) slices and set aside. Heat the oil in a pan over medium heat. Add the chopped onion and garlic and sauté for 3 minutes, until lightly brown. Add the guajillo chiles, coriander, cumin, oregano, cinnamon stick and cloves. Sauté for 2 minutes then add the
  water. Cover and let simmer for 10 minutes on low heat.
  
• Turn off the heat and let cool for 10 minutes.
  
• To make the marinade, pour everything from the pan into a blender and add the chicken bouillon, tomato bouillon, achiote paste, pineapple with juice, apple cider vinegar and salt. Blend until smooth. Place a bowl under a fine mesh strainer and pour the marinade through the strainer, pushing it through with a spoon until there are only chunks left in the strainer. Discard the chunks. Pour the marinade over the pork slices and place in
  the fridge for 4 to 8 hours.
  
• Preheat the oven to 275°F (135°C).
  
• There are multiple ways to cook the pork. You can grill, panfry or roast it. My favorite way is to make a mini trompo (rotating vertical spit) and slow roast it in the oven. This is the most authentic way to make al pastor without having to purchase an actual trompo.
  
• To make the trompo, place a pineapple slice on a baking sheet and push the skewer through it vertically. Layer the pork slices on the skewer. About halfway up the skewer, add another slice of the pineapple, then continue layering the pork. Once the pork reaches the top of the skewer, place the
  remaining slice of pineapple on top.
  
• Roast in the oven for 2½ to 3 hours, or until the pork reaches an internal temperature of 145°F (65°C). After 1 hour, baste the pork with the pan juices, then baste every 30 minutes, until it is done.
  
• Let the pork rest for 10 minutes before thinly slicing. To get it extra crispy, I like to finish it in a skillet. Add some of the pan juices, diced pineapple, sliced onions and the cooked pork and sauté for a few minutes, until the onions are softened and caramelized.
  
• Serve on warmed tortillas and top with diced pineapple and onion, cilantro and salsa.

Notes

• Recipe credit