How to Make the BEST TACOS AL PASTOR in the Oven, perfect for your next TAQUIZA!

Ingredients

• 5 lb Pork Shoulder (cut into thin steak‑like slices, about 1/4‑inch thick)
• 5 pieces New Mexico Chilies (whole, rinsed and dried)
• 1 piece Ancho Chili (whole, rinsed and dried)
• 0.25 piece Onion (quarter, diced for frying)
• 3 pieces Garlic Cloves (peeled)
• 2 oz Achiote Paste (for authentic color and flavor)
• 5 tsp Salt (adjust to taste after blending)
• 1 tsp Brown Sugar (adds subtle sweetness)
• 2 tsp Black Pepper (freshly ground)
• 1 tsp Onion Powder (pantry staple)
• 1 tsp Garlic Powder (pantry staple)
• 1 tsp Oregano (dried Mexican oregano preferred)
• 0.5 tsp Ground Cumin (pantry staple)
• 0.5 tsp Ground Ginger (pantry staple)
• 0.25 tsp Ground Cloves (very aromatic, use sparingly)
• 2 tbsp Vegetable Oil (for the adobo blend)
• 2 tbsp White Vinegar (adds brightness)
• 4 slices Pineapple Slices (for blend) (fresh, cut from a ripe pineapple)
• 6 tbsp Pineapple Juice (fresh juice from the pineapple or bottled)
• 0.5 piece Fresh Pineapple (for layering) (cut into chunks for skewer and topping)
• 12 pieces Corn Tortillas (warmed before serving)
• 1 piece Lime (cut into wedges for squeezing)
• 0.25 cup Cilantro (chopped)
• 0.25 piece White Onion (for topping) (finely diced)
• to taste Chile Salsa (optional, made from blended chilies, tomato, and onion)
• 1 tbsp Olive Oil (for frying) (light coating for the pan)

Instructions

1. Slice and Tenderize Pork

   Trim any excess fat from the pork shoulder, then cut it into thin, uniform steak‑like slices about ¼‑inch thick. Lightly pound each slice with a meat tenderizer until evenly thin.

   Time: PT10M

2. Fry the Chilies

   Heat 1 tbsp olive oil in a frying pan over medium heat. Add the 5 New Mexico chilies and the ancho chili, turning once, until the skins soften and blister (about 2‑3 minutes per side). Do not let them burn.

   Time: PT5M

   Temperature: Medium heat

3. Fry Onion and Garlic

   Add the quarter onion and 3 garlic cloves to the same pan. Sauté, stirring occasionally, until the onion becomes translucent and the garlic is fragrant (about 3‑4 minutes).

   Time: PT5M

   Temperature: Medium heat

4. Blend the Adobo

   Transfer the softened chilies, onion, and garlic to a blender. Add achiote paste, salt, brown sugar, black pepper, onion powder, garlic powder, oregano, cumin, ginger, cloves, 2 tbsp oil, 2 tbsp white vinegar, 4 pineapple slices, and 6 tbsp pineapple juice. Blend until smooth and thick.

   Time: PT5M

5. Marinate the Meat

   Place the pork slices in a large bowl. Pour the adobo over the meat, rubbing it in so every piece is well‑coated. Layer fresh pineapple chunks between the meat layers, then cover the bowl tightly with plastic wrap. Refrigerate for at least 6 hours or overnight.

   Time: PT6H

6. Assemble on Skewer

   Preheat the oven to 300°F (150°C). Thread the marinated pork slices onto a metal skewer, alternating with fresh pineapple chunks. Place the skewer on a foil‑lined baking sheet and cover loosely with another sheet of foil to create a tent.

   Time: PT5M

   Temperature: 300°F

7. Roast Covered

   Place the covered skewer in the oven and roast for 1 hour and 30 minutes.

   Time: PT1H30M

   Temperature: 300°F

8. Roast Uncovered

   Remove the top foil and continue roasting for another 1 hour and 30 minutes, or until the meat reaches an internal temperature of 145°F (63°C) and the edges are lightly caramelized.

   Time: PT1H30M

   Temperature: 300°F

9. Rest the Meat

   Take the skewer out of the oven and let the meat rest for 10 minutes before slicing. This redistributes juices and prevents dryness.

   Time: PT10M

10. Assemble Tacos

    Warm the corn tortillas on a skillet or in the oven. Slice the rested pork thinly, place on tortillas, and top with fresh pineapple chunks, diced onion, chopped cilantro, a squeeze of lime, and optional chile salsa. Serve immediately.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

30g

Fat

8g

Fiber

2g