Al Pastor

Ingredients

• •900 g Pork shoulder
• •3 pieces Dried guajillo chilies
• •2 tbsp Achiote paste
• •200 g Fresh pineapple
• •4 cloves Garlic
• •60 ml White vinegar
• •1 tsp Cumin
• •1 tsp Oregano
• •2 tbsp Brown sugar
• •12 pcs Corn tortillas
• •1 bunch Fresh cilantro
• •1 medium White onion
• •2 pcs Lime

Instructions

1. 1

   Toast dried guajillo chilies in a dry skillet over medium heat for 2 minutes until fragrant, turning once. Remove stems and seeds. Soak in hot water for 20 minutes until softened.

   💡 Toasting the chilies before soaking intensifies their flavor. The seeds contain bitter compounds - remove them for a smoother sauce.

2. 2

   Blend soaked chilies with achiote paste, garlic, vinegar, cumin, oregano, and brown sugar until smooth. Strain through a fine mesh sieve for silky marinade.

   💡 The marinade should be thick enough to coat the pork. Achiote provides the signature red color and earthy flavor of al pastor.

3. 3

   Slice pork shoulder into thin strips, about 1/4 inch thick. Coat thoroughly with marinade. Refrigerate for at least 4 hours, preferably overnight.

   💡 The acidic marinade not only flavors but also tenderizes the pork. Overnight marinating yields the most flavorful results.

4. 4

   Heat a large cast iron skillet or comal over high heat until smoking. Cook marinated pork in batches - don't crowd the pan. Cook 3-4 minutes per side until charred and caramelized.

   💡 High heat creates the essential char that mimics a spit-roasted al pastor. The caramelized edges are where the flavor lives.

5. 5

   While pork cooks, slice pineapple into thick rounds. Grill or pan-fry pineapple until caramelized with charred edges. Dice into small cubes.

   💡 The sweetness of pineapple balances the spicy, acidic marinade. Grilling adds smoky complexity essential to authentic al pastor.

6. 6

   Warm corn tortillas on a dry comal or directly over a gas flame. Dice onion finely. Chop cilantro leaves.

   💡 Fresh, warm tortillas are essential. Toast them briefly over open flame for smoky flavor and pliable texture.

7. 7

   Assemble tacos: spoon grilled pork onto warm tortilla, top with grilled pineapple cubes, diced onion, and cilantro. Squeeze fresh lime over top.

   💡 The traditional accompaniments aren't optional - onion adds crunch and brightness, cilantro adds herbaceous notes, lime ties it all together.