Tacos al Pastor

Ingredients

• 5 pieces Dried Ancho Chilies (stem removed, seeds discarded, torn into flat pieces)
• 8 cloves Garlic (whole, roasted until soft and lightly charred)
• 1/4 teaspoon Cumin (ground)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Mexican Oregano (dried)
• 1/2 teaspoon Mexican Cinnamon (ground, preferably from a spice grinder)
• 1/4 cup Apple Cider Vinegar (for acidity)
• 2 teaspoons Salt (coarse or kosher)
• 1 tablespoon Achiote Paste (from a Mexican grocery store packet, broken up)
• 1 tablespoon Agave Syrup (or honey or corn syrup)
• 1/4 cup Olive Oil (extra‑virgin preferred, can substitute vegetable oil)
• 1/4 whole Pineapple (peeled, core removed, cut into small dice for adobo; extra slices reserved for grilling)
• 1.5 pounds Pork Shoulder (trimmed, cut into 1/4‑inch thick strips; can use thin pork steaks instead)
• 8 pieces Corn Tortillas (small, warmed)
• 1 small White Onion (peeled and finely chopped)
• 1/4 cup Fresh Cilantro (chopped)
• to taste tablespoons Chipotle Salsa (optional topping)
• 2 tablespoons Vegetable Oil (for grilling) (light coating for grill or skillet)

Instructions

1. Toast Ancho Chilies

   Place the torn ancho chilies in a dry skillet over medium heat. Press them down with a metal spatula and toast until they turn a lighter color and release a fragrant, toasty aroma, about 2 minutes.

   Time: PT2M

2. Soak Chilies

   Transfer the toasted chilies to a bowl, cover with hot tap water, and place a small plate on top to keep them submerged. Let them rehydrate for 15 minutes.

   Time: PT15M

3. Roast Garlic

   In the same skillet, add the whole garlic cloves (no oil) and roast over medium heat, turning occasionally, until the cloves are soft inside and lightly charred on the outside, about 15 minutes.

   Time: PT15M

4. Blend Chili Puree

   Drain the soaked chilies, reserving about half of the soaking liquid. Place the chilies and the reserved liquid in the blender and blend until very smooth, adding more liquid as needed.

   Time: PT5M

5. Grind Spices

   In a molcajete or spice grinder, combine cumin, black pepper, Mexican oregano, and Mexican cinnamon. Grind until a fine powder forms.

   Time: PT3M

6. Make Red Chili Adobo

   Add the chili puree, ground spices, apple cider vinegar, salt, achiote paste, agave syrup, olive oil, and 1/4 cup diced pineapple to the blender. Blend on high until the mixture is velvety and uniform.

   Time: PT5M

7. Slice Pork

   Trim any excess fat from the pork shoulder and cut it into strips about 1/4‑inch thick and 1‑inch wide.

   Time: PT5M

8. Marinate Pork

   Place the pork strips on a plate or shallow dish and brush both sides generously with the red chili adobo. Let sit for 10 minutes to absorb flavors.

   Time: PT10M

9. Preheat Cooking Surface

   Heat the grill or cast‑iron skillet over high heat. Lightly spray or brush with a thin layer of vegetable oil.

   Time: PT5M

10. Cook Pork and Pineapple

    Add the marinated pork strips to the hot surface in a single layer. Cook 3‑4 minutes per side until charred and cooked through. Simultaneously, add the reserved pineapple slices and sear until caramelized, about 2‑3 minutes per side.

    Time: PT10M

11. Warm Tortillas

    Place corn tortillas on the grill or skillet for 20‑30 seconds per side until pliable and lightly toasted.

    Time: PT2M

12. Assemble Tacos

    On each warm tortilla, place a few strips of pork, a piece of seared pineapple, a spoonful of chopped onion, and cilantro. Drizzle with chipotle salsa if desired. Finish with a pinch of flaky salt.

    Time: PT5M

Nutrition Facts

Calories

580

Protein

25 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g