Insanely Delicious And Juicy Tacos AL Pastor AT Home

Ingredients

• 2.5 lb Pork Shoulder, Boneless (Trim excess fat, cut into 1/8‑inch strips)
• 2 Dried Guajillo Peppers (Stem removed, seeds discarded)
• 2 Dried Ancho Peppers (Stem removed, seeds discarded)
• 5 Garlic Cloves (Crushed)
• 0.5 Yellow Onion (Roughly chopped)
• 0.5 cup Orange Juice (Freshly squeezed if possible)
• 0.5 cup Pineapple Juice (Can use canned juice, no added sugar)
• 1 tbsp Ground Cumin
• 1 tbsp Dried Oregano
• 1 tbsp Smoked Paprika
• 1 tbsp Kosher Salt
• 1 tsp Black Pepper
• 3 tbsp Achiote Paste (Can be found in Latin‑American aisle or online)
• 1 Pineapple (Cut into 1‑inch cubes for layering)
• 2 cup Masa Harina (Corn Flour) (Fine corn masa for tortillas)
• 1 tsp Salt (for dough)
• 1.75 cup Warm Water (Adjust as needed for dough consistency)
• 1 lb Tomatillos (Peeled, rinsed)
• 2 Jalapeño Peppers (Stem removed, halved)
• 0.5 bunch Cilantro (Roughly chopped)
• 1 tbsp Vegetable Oil (For brushing tomatillos)
• 4 Lime Wedges (For serving)

Instructions

1. Rehydrate Dried Peppers

   Remove stems and seeds from the guajillo, ancho, and pasilla peppers. Place them in a saucepan, cover with boiling water, and let sit for 15 minutes until softened.

   Time: PT15M

2. Prepare Pork

   Trim excess fat from the pork shoulder, then slice into thin strips about 1/8‑inch thick (roughly a quarter‑inch).

   Time: PT10M

3. Blend Marinade

   Drain the rehydrated peppers, add them to the blender with garlic, onion, orange juice, pineapple juice, cumin, oregano, smoked paprika, salt, pepper, and achiote paste. Blend until smooth.

   Time: PT10M

4. Marinate Pork

   Place the pork strips in a large bowl, pour the achiote‑orange‑pineapple sauce over them, and toss until every piece is coated. Cover tightly and refrigerate for at least 4 hours or overnight.

   Time: PT4H

5. Roast Tomatillos & Peppers for Salsa

   Preheat the broiler. On a baking sheet, brush tomatillos, jalapeños, and the onion with a little oil. Broil 2‑3 minutes per side until lightly charred, then flip and repeat.

   Time: PT10M

   Temperature: Broiler

6. Blend Tomatillo Salsa

   Transfer the roasted tomatillos, jalapeños, onion, and raw garlic to the blender. Add a handful of cilantro, a squeeze of lime, and blend to desired consistency (chunky or smooth). Season with salt to taste.

   Time: PT5M

7. Make Corn Tortilla Dough

   In a mixing bowl combine masa harina and salt. Gradually add warm water, mixing with a spatula until a soft, pliable dough forms. Knead by hand for 2‑3 minutes until smooth.

   Time: PT15M

8. Rest Dough

   Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.

   Time: PT30M

9. Shape and Cook Tortillas

   Divide the dough into 16 equal balls (about 1‑inch each). Place a ball between two pieces of a cut‑open zip‑lock bag and press with a tortilla press. Cook each tortilla on a hot, dry skillet or griddle for ~45 seconds per side until lightly puffed and browned.

   Time: PT15M

   Temperature: Medium‑high heat

10. Cook Marinated Pork

    Preheat a pit barrel smoker to 350°F (or set oven to 350°F). Arrange the marinated pork strips on a grill rack or a roasting pan in a single layer. Cook for about 2 hours, turning once, until the meat is tender, slightly charred, and reaches an internal temperature of 145°F.

    Time: PT2H

    Temperature: 350°F

11. Assemble Tacos

    Warm each tortilla, place a generous spoonful of pork, add a few pineapple cubes, a drizzle of tomatillo salsa, diced raw white onion, chopped cilantro, and a squeeze of lime. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Pork Shoulder, Boneless: Pork butt, Pork loin
• Instead of Dried Guajillo Peppers: Dried Ancho, Dried Pasilla
• Instead of Dried Ancho Peppers: Dried Guajillo, Dried Pasilla
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Yellow Onion: White onion
• Instead of Orange Juice: Store‑bought 100% orange juice
• Instead of Pineapple Juice: Apple juice, Mango juice
• Instead of Ground Cumin: Ground coriander (1 tsp)
• Instead of Dried Oregano: Mexican oregano
• Instead of Smoked Paprika: Regular paprika
• Instead of Kosher Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Achiote Paste: Paprika + a pinch of cayenne + a few drops of oil
• Instead of Pineapple: Mango cubes
• Instead of Masa Harina (Corn Flour): Pre‑made corn tortillas
• Instead of Tomatillos: Green tomatoes
• Instead of Jalapeño Peppers: Serrano (more heat)
• Instead of Cilantro: Parsley
• Instead of Vegetable Oil: Canola oil

Equipment Needed

• Large Mixing Bowl
• Blender or Food Processor
• Saucepan for Rehydrating Peppers
• Chef's Knife
• Cutting Board
• Tortilla Press
• Baking Sheet
• Oven Broiler
• Pit Barrel Smoker or Oven
• Tongs
• Plastic Wrap (Saran Wrap)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Rehydrating dried peppers completely
• Ensuring pork strips are fully coated with the achiote marinade
• Marinating for at least 4 hours
• Cooking pork to the proper internal temperature without drying out
• Achieving the right dough consistency for tortillas

Chef Tips from the Video

• Add a small handful of pineapple chunks to the pork during the last 10 minutes of cooking for extra caramelization.
• For authentic color, use a pinch of food‑grade annatto oil in addition to achiote paste.
• Press tortillas between two sheets of parchment paper to prevent sticking.

Troubleshooting

Storage

Refrigerator: Store cooked pork and salsa in airtight containers for up to 3 days.

Freezer: Freeze cooked pork in a zip‑top bag for up to 2 months; thaw before reheating.

Room temperature: Fresh tortillas are best within 24 hours; keep covered in a cloth.

Make-Ahead Tips

• Marinate the pork the night before; it develops deeper flavor.
• Prepare the tomatillo salsa up to 2 days ahead and refrigerate.
• Tortilla dough can be made 24 hours in advance; keep wrapped tightly.

Frequently Asked Questions