Creating a holiday-inspired Al Pastor taco with a unique twist can elevate festive gatherings with a culinary experience that marries traditional flavors with innovative techniques. The new marinade for these tacos combines the robust, earthy flavors of mole with the bright, tangy notes of achiote paste and bitter orange, resulting in a blend that perfectly complements the savory richness of marinated pork. The preparation begins by blending mole negro, achiote paste, bay leaves, allspice, bitter orange, oil, and salt into a smooth mixture. This marinade is then lovingly massaged into salt and apple cider vinegar-seasoned pork pieces, ensuring each piece is fully coated for maximum flavor absorption. Once the pork is marinated, it is layered on a spit with slices of pineapple and onion, pressed down for compactness, and refrigerated overnight to deepen the flavors.
For those looking to save time without sacrificing taste, the recipe allows flexibility. Freezing the marinated pork for future use is a convenient option, and the bold flavors are sufficient enough that an overnight marination can be skipped if necessary. Cooking the marinated pork in a grill oven for about one and a half hours ensures the meat is tender and infused with the marinade’s complexity. Accompanying the Al Pastor with homemade salsas, such as salsa taquera and guacatillo, further enhances the dish. These salsas are prepared by boiling tomatoes, tomatillos, onions, garlic, and an assortment of chiles, then blending them to create a sauce that adds an extra layer of flavor and heat, tailored to personal preference.
Serving these tacos is an experience in itself, as the charred outer pork layers are carved off and served on warm tortillas. Topped with chopped onions, cilantro, and a squeeze of lime, these Al Pastor tacos offer a burst of flavor that is both savory and refreshing. The combination of mole and traditional Al Pastor flavors creates a dish that is both familiar and exciting, making it a perfect addition to holiday celebrations. This innovative recipe invites cooks to explore new culinary horizons while honoring traditional tastes, promising an unforgettable dining experience that will impress!!
Ingredients:
8-10 Pounds of pork (boneless center pork chop - Chuleta de lomo)
1 Pound of Mole Negro
3.5 oz Achiote Paste
2 Bay Leaves
1 TBSP All Spice
1 ½ Cups of Naranja agria (Bitter Orange)
¼ Cup of Oil
3 TBSP Salt ( half to sauce blend and half to season pork)
1 ½ Cup of Apple Cider Vinegar
2 Onions
Bottom piece of a pineapple
For the Salsa Taquera:
2 Tomatoes
4 Tomatillos
¼ of an onion
3 Garlic cloves
1 Chiles de Arbol
1 TBSP Salt
2 Habaneros
For the Guacatillo:
2 aguacates
1-2 tomatillos
1 jalapeño
¼ cup water
Pinch of salt
Toppings:
Tortillas
Chopped onions
Cilantro
Lime wedges
Instructions:
In a blender, combine mole negro, achiote paste, bay leaves, allspice, bitter orange juice, oil, and salt. Blend until smooth.
Season pork pieces with salt and apple cider vinegar, mixing well.
Add the marinade to the pork, ensuring each piece is fully coated.
Use the bottom piece of a pineapple as a base for added support. Layer the marinated pork with thinly sliced onions in between. Press down as you build the layers.Cover with plastic wrap and refrigerate overnight, or preferably for 24 hours.
Slide the top half of the pineapple and insert the al pastor spit into the indoor grill. Cook for about 1.5 hours on fast, carving off the outer charred pork layers as needed.
Prepare the Salsa Taquera:
Boil tomatoes, tomatillos, onion, garlic, chile de árbol, and habaneros in a pot for about 10 minutes or until softened.
Drain excess water and transfer to a blender. Add salt and adjust to taste.
Prepare the Guacatillo:Blend avocados, tomatillos, jalapeño, water, and salt until smooth.
Assemble the Tacos by warming up tortillas and trim charred pork for your first set of tacos. Top with chopped onions, cilantro, guacatillo salsa, salsa taquera, and a squeeze of lime.
Enjoy the bold, savory, and sweet flavors of your holiday al pastor tacos with mole marinade!
Tip:
The key to a flavorful Al pastor is in the marinade. Use a combination of mole negro, achiote paste, bay leaves, allspice, and bitter orange for a unique blend of savory and sweet flavors. If you can't find bitter orange, mix equal parts of orange and lemon juice as a substitute.
Let it marinate overnight or for 24 hours in the refrigerator to deepen the flavors.
If you're short on time, you can skip the overnight marination and cook the pork directly on medium heat. For a traditional approach, cook the spit in a grill oven for about one and a half hours.
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