How to make AMAZING TACOS al PASTOR

Ingredients

• 5 Guajillo Peppers (dried, seeds, veins and stems removed)
• 1 Ancho Chili Pepper (dried, whole)
• 0.5 Cinnamon Stick (half a stick, broken into pieces)
• 1 tsp Whole Black Peppercorns
• 5 Whole Cloves
• 0.5 tsp Allspice (whole seeds)
• 0.5 tsp Cumin Seeds (whole)
• 9 Garlic Cloves (large, peeled)
• 1 tbsp Ground Onion
• 2 oz Achiote Paste (also called annatto paste)
• 1 tsp Mexican Dried Oregano
• 1 tbsp Kosher Salt
• 0.25 cup Fresh Orange Juice (freshly squeezed)
• 1 cup Pineapple Juice (no added sugar)
• 0.25 cup Apple Cider Vinegar
• 0.25 cup Avocado Oil
• 1 Pineapple (whole, bottom used as skewer base, crown kept for topping)
• 4 lb Pork Shoulder (Boston Butt) (boneless, trimmed of large fat pieces, thinly sliced)
• 1 lb Roma Tomatoes
• 10 oz Tomatillos (peeled)
• 2 Serrano Peppers (stem removed)
• 0.25 White Onion (quartered for salsa)
• 12 Corn Tortillas (small, 6‑inch)
• 1 cup Oaxaca Cheese (grated)
• 0.25 cup Fresh Cilantro (chopped)
• 0.5 White Onion (topping) (finely diced)
• 4 Lime (cut into wedges)

Instructions

1. Toast Dried Peppers and Whole Spices

   Heat a small skillet over medium‑low heat. Add the guajillo peppers, ancho pepper, broken cinnamon stick, black peppercorns, cloves, allspice, and cumin seeds. Stir continuously for 5‑7 minutes until fragrant and the peppers become hot to the touch but not burnt.

   Time: PT7M

2. Rehydrate the Toasted Peppers

   Transfer the toasted peppers to a bowl, rinse quickly under warm water, then cover completely with hot water. Let them soak for 15 minutes while you prepare the rest of the ingredients.

   Time: PT15M

3. Blend the Marinade

   Drain the peppers (reserve the soaking liquid for later if needed). In a blender combine the hydrated peppers, toasted whole spices, 6 garlic cloves, 1 tbsp ground onion, 2 oz achiote paste, 1 tsp Mexican oregano, 1 tbsp kosher salt, ¼ cup orange juice, 1 cup pineapple juice, ¼ cup apple cider vinegar, and ¼ cup avocado oil. Blend until smooth and slightly loose.

   Time: PT5M

4. Prepare the Pineapple Base

   Cut off the bottom of the pineapple (about 1‑inch thick) to create a flat base. Slice off the crown (top) and set aside for later. Peel the remaining fruit, remove the core, and cut the flesh into four large wedges. Place the wedges on a plate and refrigerate until needed.

   Time: PT10M

5. Slice the Pork Shoulder

   Trim excess large pieces of fat from the 4 lb pork shoulder. Slice the meat thinly (about ¼‑inch thick) across the grain. Avoid paper‑thin slices; they should hold together on the skewer.

   Time: PT10M

6. Marinate the Pork

   Place the sliced pork in a large bowl, pour the blended marinade over it, and massage each piece until fully coated. Transfer to a shallow dish, cover tightly, and refrigerate overnight (at least 8 hours).

   Time: PT0M

7. Set Up the Grill and Skewer

   Light charcoal and arrange it around the perimeter of the grill, leaving the center empty (donut shape). Place the cast‑iron griddle in the center. Insert the pineapple base onto the metal skewer, threading it through the center of the griddle so it stands upright.

   Time: PT10M

   Temperature: 350°F

8. Assemble the Meat on the Skewer

   Layer the marinated pork slices onto the skewer, pressing gently to create a compact tower. Trim any stray edges with kitchen scissors for an even surface. Place the pineapple crown on top of the meat stack.

   Time: PT5M

9. Grill the Pork and Pineapple

   Close the grill lid. Grill for about 2 hours, rotating the skewer every 30 minutes to ensure even browning. After the first hour, check for a darkened crust; shave off the outermost browned layer to expose fresh meat and continue grilling for another 30 minutes. Total cooking time is roughly 2‑2.5 hours until the interior reaches 160°F.

   Time: PT150M

   Temperature: 350‑400°F

10. Char the Salsa Ingredients

    While the pork cooks, place 1 lb Roma tomatoes, 10 oz tomatillos, 3 unpeeled garlic cloves, 2 serrano peppers, and ¼ white onion on the grill grates. Char until blackened spots appear (about 10‑12 minutes), turning occasionally.

    Time: PT12M

    Temperature: 400°F

11. Blend the Salsa

    Transfer the charred vegetables to a blender. Add a pinch of salt and blend until slightly chunky. Adjust seasoning with more salt or a squeeze of lime if desired.

    Time: PT5M

12. Slice Cooked Pork and Pineapple

    Remove the skewer from the grill. Using a sharp knife, slice the pork into bite‑size strips. Slice the grilled pineapple wedges into thin rings.

    Time: PT10M

13. Warm the Corn Tortillas

    Place corn tortillas directly on the grill for 30‑45 seconds per side, just until pliable and lightly toasted.

    Time: PT5M

    Temperature: 350°F

14. Assemble the Tacos

    On each warm tortilla, add a generous handful of sliced pork, a few rings of grilled pineapple, a sprinkle of grated Oaxaca cheese, diced white onion, chopped cilantro, and a spoonful of salsa. Finish with a squeeze of fresh lime juice.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g