Tacos Al Pastor Mi Receta De Mi Rancho A Tu Cocina

Ingredients

• 0.75 lb Beef Steak (trimmed and cut into 1‑inch cubes)
• 0.75 lb Pork Steak (trimmed and cut into 1‑inch cubes)
• 7 whole Guajillo Chiles (dried, stems removed)
• 3 whole Morita Chiles (dried, stems removed)
• 1 whole Chipotle Chile (smoked, dried)
• 2 whole Serrano Chiles (fresh)
• 4 cloves Garlic (peeled)
• 1 medium Onion (sliced; part used for meat, part for salsa)
• 1 cup Pineapple (fresh, cut into strips for grilling)
• 0.5 cup Pineapple Juice (unsweetened)
• 1 tbsp White Vinegar (distilled)
• 1 tsp Cumin Seeds (toasted optional)
• 1 tsp Oregano (dried, Mexican oregano preferred)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Salt (kosher or sea salt)
• 2 tbsp Vegetable Oil (for sautéing)
• 12 small Corn Tortillas (warmed before serving)
• 0.25 cup Cilantro (chopped, for garnish)
• 4 wedges Lime (cut into wedges for serving)

Instructions

1. Soak and Prepare Dried Chiles

   Remove stems and seeds from the guajillo, morita, and chipotle chiles. Place them in a bowl and cover with hot water. Let soak for 10 minutes until softened.

   Time: PT10M

2. Blend the Marinade

   Drain the soaked chiles and transfer to the blender. Add one sliced onion, 3 garlic cloves, cumin, oregano, black pepper, 1 tsp salt, and enough water (about 1/2 cup) to help blend. Puree until smooth.

   Time: PT10M

3. Cube Meat and Marinate

   Cut the beef and pork steaks into 1‑inch cubes. Place in a large mixing bowl. Add the pineapple juice, 1 tbsp white vinegar, the remaining sliced onion, the blended chile sauce, and a pinch of extra salt. Mix thoroughly, cover, and refrigerate for 2 hours.

   Time: PT20M

4. Grill Pineapple

   Heat 1 tsp oil in the skillet over medium‑high heat. Add pineapple strips and grill 2‑3 minutes per side until caramelized. Remove and set aside.

   Time: PT5M

5. Cook the Marinated Meat

   Add the remaining oil to the skillet and heat over medium‑high. Add the marinated meat (in batches if necessary) and sauté, stirring occasionally, until the meat is browned and cooked through, about 10‑12 minutes.

   Time: PT12M

6. Prepare Fresh Salsa

   In a saucepan, combine the remaining onion, 2 morita chiles, 1 garlic clove, the chipotle, 6 ripe tomatoes, and 2 serrano chiles. Add 1/2 cup water and bring to a gentle boil for 10 minutes. Transfer to the blender, add a splash of water if needed, and blend until smooth.

   Time: PT15M

7. Warm the Tortillas

   Place corn tortillas on a dry skillet over medium heat, 30 seconds per side, until pliable and lightly toasted.

   Time: PT5M

8. Assemble the Tacos

   On each warm tortilla, place a generous spoonful of cooked meat, a few strips of grilled pineapple, a drizzle of fresh salsa, chopped cilantro, and a squeeze of lime. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Steak: Flank steak, Skirt steak
• Instead of Pork Steak: Pork shoulder, Pork loin
• Instead of Guajillo Chiles: Ancho chiles
• Instead of Morita Chiles: Dried chipotle
• Instead of Chipotle Chile: Chipotle in adobo sauce
• Instead of Serrano Chiles: Jalapeño
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Onion: Shallots
• Instead of Pineapple: Canned pineapple (drained)
• Instead of Pineapple Juice: Orange juice
• Instead of White Vinegar: Apple cider vinegar
• Instead of Cumin Seeds: Ground cumin (1/2 tsp)
• Instead of Oregano: Regular dried oregano
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Vegetable Oil: Canola oil, Olive oil (light)
• Instead of Corn Tortillas: Flour tortillas
• Instead of Cilantro: Parsley
• Instead of Lime: Lemon wedges

Equipment Needed

• Mixing Bowl
• Blender or Food Processor
• Skillet or Grill Pan
• Saucepan
• Knife
• Cutting Board
• Tongs
• Wooden Spoon
• Serving Plate

Critical Steps — Do Not Skip

• Soaking the dried chiles until soft
• Blending a smooth, well‑seasoned marinade
• Marinating the meat for at least 2 hours
• Cooking the meat without over‑crowding the pan
• Balancing the heat of the fresh salsa

Chef Tips from the Video

• Toast the cumin seeds briefly before blending for a deeper, nutty aroma.
• Use Mexican oregano instead of Mediterranean oregano for authentic flavor.
• If you have a charcoal grill, finish the meat on it for a traditional smoky taste.

Troubleshooting

Storage

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

Freezer: Freeze cooked meat (without pineapple) in a freezer‑safe bag for up to 1 month; thaw before reheating.

Room temperature: Assembled tacos are safe at room temperature for no more than 2 hours.

Make-Ahead Tips

• Marinate the meat overnight for deeper flavor.
• Prepare the salsa a day ahead and refrigerate; it tastes better after the flavors meld.
• Grill pineapple strips and store them in a sealed container; re‑heat briefly before serving.

Frequently Asked Questions