If you're always on the hunt for that next great recipe to elevate your kitchen game. I’ve got you covered! Today, let's dive into the world of al pastor tacos—a dish that's not just a meal but an experience. Picture this: succulent pork marinated in a rich blend of spices, layered onto a spit, and charred to perfection. The result? A taco that's bursting with flavor and sure to impress even the most selective eater.
Ingredients:
8 to 10 pounds of pork shoulder
6 guajillo chiles
3 Ancho peppers
3 chipotle peppers (dried or in adobo can)
2 pasilla peppers
3.5oz Achiote paste
2 bay leaves
1 1/2 tbsp Mexican oregano or marjoram
1 1/2 Tbsp ground cumin
3 Tbsp sea salt salt
1 tsp ginger powder
Small piece of cinnamon
20 Pimienta Gorda + Allspice 3 Tbsp allspice
3 garlic cloves
2 cups of AC vinegar
1 1/2 cup of orange juice
1 1/2 cup of pineapple juice
3 Tbsp of orange pepper
1/4 cup oil
*add 6 chiles de àrbol to spice up the adobo sauce
Topping- chopped onion, cilantro, salsa, guacamole, and lime
Salsa Taquera:
2 tomatoes
4 tomatillos
1/4 of an onion
3 garlic cloves
20 chiles de àrbol (adjust to taste
2 Tbsp of salt
Guacamole:
3 ripe avocados
Lime juice
1/2 tsp salt
Instructions:
Prepare the Chiles by turning your burner on medium heat. Roast the chiles (guajillo, pasilla, ancho) for about 30 seconds until they release their fragrance. Flip them over halfway through. Remove guajillo chiles first, then the pasilla and ancho once they become soft and pliable. Toast cinnamon, bay leaves, and allspice for less than 5 seconds. - Roast garlic for about a minute.
Add the roasted ingredients to a blender. Include ground allspice, achiote paste, Mexican oregano, ginger powder, orange pepper, salt, orange-pineapple juice mixture, and oil. - Blend until smooth, and set aside.
Slice the top off the pork shoulder. Butterfly the pork into thick and thin slices for a variety of thickness.
In a mixing bowl,add apple cider vinegar and sea salt to the sliced pork. Mix gently to coat each piece of pork with the marinade sauce.
Start layering the pork slices on a spit or skewer. Use the bottom piece of the pineapple as the base. - Alternate layers of pork with slices of onion for added flavor. - Cover with plastic wrap and marinate for 48 hours in the refrigerator.
Preheat your indoor grill oven. Insert the pork spit into the grill oven, attaching the top hook. Set the grill oven on fast. Cook for about 1.5 hours until the outer layer is charred.
Trim the charred outer layer of the pork for your first set of tacos.Continue rotating the pork to char more pieces as needed.
Red Tomatillo Salsa Recipe:
Boil tomatillos, garlic, and onion until soft.
Blend with about 20 chiles de árbol and 2 tablespoons of salt until smooth.
Simple Guacamole Recipe:
Mash three ripe avocados. 2. Add the juice of a lime and a little salt. 3. Mix
Top your tacos with chopped onions, cilantro, spicy salsa, a piece of pineapple, guacamole, and a squeeze of lime. Serve with pineapple-flavored drinks or horchata as a refreshing option. Enjoy!
Tip:
This recipe freezes well for meal prep.
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