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