Tacos al pastor
🧾 Ingredients (serves 4)
For the pork marinade:
• 500g pork shoulder, thinly sliced
• 2 dried guajillo chilies, seeded and soaked
• 2 garlic cloves
• ½ onion
• 2 tbsp white vinegar
• 2 tbsp achiote paste
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½ tsp ground cloves
• Salt and pepper to taste
• ½ cup pineapple juice
For the tacos:
• 8 small corn tortillas
• 1 cup fresh pineapple, diced
• ½ onion, finely chopped
• Fresh cilantro, chopped
• Lime wedges (for serving)
Method
1. Marinate the pork:
◦ Blend soaked chilies, garlic, onion, vinegar, achiote, spices, and pineapple juice into a smooth paste.
◦ Coat pork slices with marinade and refrigerate for at least 4 hours (overnight preferred).
2. Cook the pork:
◦ Grill or pan-fry marinated pork slices until slightly charred and cooked through.
◦ Let rest, then chop into small pieces.
3. Warm the tortillas:
◦ Heat corn tortillas on a dry skillet until soft and slightly blistered.
4. Assemble the tacos:
◦ Fill each tortilla with chopped pork.
◦ Top with diced pineapple, onion, and cilantro.
◦ Serve with lime wedges.
💡 Tips
• Use pork shoulder for the best balance of tenderness and flavor.
• Achiote paste gives the signature red color and earthy taste — don’t skip it.
• Grilling the pork adds authentic char and smokiness.
• For extra punch, grill the pineapple before dicing.
• Serve with a smoky salsa or chipotle crema for added depth.
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