Easy Tacos al Pastor Recipe
If you’re craving an authentic taste of Mexico, this easy Tacos al Pastor recipe will transport your taste buds straight to the bustling streets of Mexico City. Bursting with the vibrant flavors of chilies, pineapple, and perfectly spiced pork, these tacos are a delightful treat that you can now make right at home.
Growing up, my family had a tradition of making Tacos al Pastor every Sunday after church. The savory aroma of marinated pork grilling in the backyard would fill the air, and my siblings and I would eagerly gather around the table, ready to assemble our tacos with a generous topping of fresh pineapple and cilantro. It was a time of laughter, shared stories, and, most importantly, delicious food.
Why You’ll Love This Recipe
This recipe for tacos is a keeper for several reasons:
- Authentic Flavor: The traditional marinade and grilling technique capture the true essence of Mexican street food.
- Simple Ingredients: Everything you need can be found at your local grocery store.
- Quick and Easy: Ready in under an hour, it’s perfect for any busy weeknight dinner.
- Customizable: Adjust the level of spice and sweetness to suit your taste.
Ingredients Notes
This recipe calls for a balanced blend of spices, fresh pineapple, and pork shoulder. When selecting your pork, look for cuts that are well-marbled for maximum flavor. You can substitute pork shoulder with chicken thighs for a leaner option. Fresh pineapple is recommended for the most authentic taste, but canned can work in a pinch.
Recipe Steps
Step 1
Begin by preparing the marinade. Blend together chipotle peppers, garlic, cumin, oregano, achiote paste, vinegar, and a touch of pineapple juice until smooth.
Step 2
Marinate thin slices of pork shoulder in the blended mixture. Cover and refrigerate for at least 2 hours, allowing the flavors to infuse the meat.
Step 3
Preheat your grill to medium-high heat. Thread the marinated pork onto skewers, layering with pieces of pineapple.
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Step 4
Grill the skewers, turning occasionally, until the pork is cooked through and slightly charred, approximately 15-20 minutes.
Step 5
Remove the pork and pineapple from the skewers and slice into bite-sized pieces. Serve in warm corn tortillas with your favorite toppings.
Storage Options
Leftover Tacos al Pastor can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze the cooked pork in individual portions. Reheat using a skillet over medium heat until warmed through. Add a splash of pineapple juice to keep the pork moist.
Variations & Substitutions
For a vegetarian twist, substitute pork with grilled portobello mushrooms or jackfruit. If you prefer a milder flavor, reduce the number of chipotle peppers in the marinade. For a tangy kick, serve with pickled red onions.
Serving Suggestions
These tacos are best enjoyed fresh off the grill. Serve as a main course for taco night or as an appetizer for a casual gathering. Pair with a side of Mexican street corn or a refreshing avocado salad for a complete meal.
Frequently Asked Questions
Can I make the marinade ahead of time? Absolutely! The marinade can be prepared up to two days in advance. Store it in an airtight container in the refrigerator until ready to use.
What is the best way to reheat Tacos al Pastor? For the best results, reheat the pork in a skillet over medium heat. This helps maintain the tender texture and enhances the aromas. Avoid using a microwave, as it may dry out the meat.
Can I use flour tortillas instead of corn? Yes, flour tortillas can be used, though corn tortillas are traditional for this dish. Opt for smaller, taco-sized ones to keep the authentic street food vibe.
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Easy Tacos al Pastor Recipe
Ingredients
Main Ingredients
- 2 lb pork shoulder sliced thinly
- 1 cup pineapple juice fresh or canned
- 0.5 cup white vinegar
- 2 tbsp achiote paste can be found at Latin markets
- 1 tbsp ground cumin
- 1 tbsp dried oregano Mexican oregano preferred
- 1 tsp salt
- 1 tsp black pepper
- 4 cloves garlic minced
- 1 cup chopped pineapple for grilling
- 1 small onion chopped
- 16 pieces corn tortillas warmed
- 0.5 cup cilantro chopped, for garnish
- 2 whole limes cut into wedges, for serving
Instructions
Preparation Steps
- Combine pineapple juice, vinegar, achiote paste, cumin, oregano, salt, black pepper, and minced garlic in a blender. Blend until smooth.
- Place the sliced pork shoulder in a large resealable plastic bag. Pour the marinade over the pork, seal the bag, and refrigerate for at least 4 hours or overnight.
- Preheat a grill or cast-iron skillet over medium-high heat. Grill the pork until cooked through and slightly charred, about 7-10 minutes per side.
- Grill the chopped pineapple pieces until caramelized, about 2-3 minutes per side.
- Remove the pork from the grill and let it rest for 5 minutes. Slice into bite-sized pieces.
- Serve the pork on warm corn tortillas, topped with grilled pineapple, chopped onion, and cilantro. Squeeze lime juice over the top before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
