About Tacos al Pastor
Tacos al Pastor is a popular Mexican dish that is known for its rich flavors and blend of different culinary influences. The dish is believed to have originated in the central region of Mexico, specifically in Mexico City, during the early 20th century. It was inspired by the Lebanese immigrants who brought with them their traditional method of preparing lamb or pork shawarma called al pastor. Over time, the Mexicans adapted this technique and incorporated local ingredients and flavors to create their own version of tacos al pastor.This dish typically consists of marinated pork that is cooked on a vertical rotisserie called a trompo. The pork is thinly sliced and mixed with various spices such as achiote, garlic, onion, cumin, and Mexican oregano to create a flavorful marinade. The meat is then stacked on the trompo, which is topped with a pineapple to add sweetness and moisture while it cooks. As the pork slowly roasts, it is thinly sliced and served on a small corn tortilla. Tacos al pastor are usually garnished with cilantro, diced onions, and a squeeze of fresh lime juice. It is common to serve them alongside salsa verde or salsa roja for added zing. Tacos al pastor have gained worldwide popularity and are often considered a must-try when exploring Mexican cuisine.+
Steps
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Step 1: Marinating the Meat
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- Combine 2 pounds of boneless pork shoulder, 3 cloves of garlic, 1/2 cup of pineapple juice, 1/4 cup of orange juice, 2 tablespoons of achiote paste, 1 tablespoon of ground cumin, 1 tablespoon of dried oregano, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a large bowl. ttt
- Ensure the meat is thoroughly coated with the marinade. ttt
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. tt
Step 2: Preparing the Pineapple and Onion
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- Peel and core a fresh pineapple, then slice it into thin rounds. ttt
- Peel and thinly slice 1 large white onion. ttt
- Place the pineapple and onion in separate bowls and set aside. tt
Step 3: Cooking the Meat
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- Preheat your grill or broiler to medium-high heat. ttt
- Remove the marinated pork from the refrigerator and thread it onto skewers. ttt
- Grill or broil the skewered meat for about 6-8 minutes per side, or until cooked through and slightly charred. ttt
- Once done, transfer the meat to a cutting board and let it rest for a few minutes. ttt
- After resting, slice the meat into thin strips. ttt
- Add any remaining marinade to the sliced meat for extra flavor. tt
Step 4: Assembling the Tacos
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- Heat a skillet over medium heat and warm your corn tortillas, one at a time, for about 30 seconds per side. ttt
- Place the warmed tortillas on a plate and cover them with a clean kitchen towel to keep them warm. ttt
- Spread a thin layer of guacamole or avocado puree on each tortilla. ttt
- Top with a few slices of the cooked pork. ttt
- Add a slice of pineapple, a few slices of onion, and some chopped fresh cilantro. ttt
- Squeeze some fresh lime juice over the filling for added tanginess. ttt
- Repeat this process until all the tortillas are filled. tt
Nutrition
| Nutrients | 100g | 1 Serving |
|---|---|---|
| Calories | 150 | 300 |
| Total Fat | 8g | 16g |
| Saturated Fat | 3g | 6g |
| Cholesterol | 35mg | 70mg |
| Sodium | 400mg | 800mg |
| Total Carbohydrate | 10g | 20g |
| Dietary Fiber | 2g | 4g |
| Sugars | 1g | 2g |
| Protein | 12g | 24g |
Ingredients
| Ingredients | Amount |
|---|---|
| Pork shoulder | 2 lbs |
| Pineapple | 1 small |
| Guajillo chili peppers | 4 |
| Ancho chili peppers | 2 |
| Achiote paste | 2 tbsp |
| White vinegar | 2 tbsp |
| Pineapple juice | 1 cup |
| Garlic cloves | 4 |
| Ground cumin | 1 tsp |
| Dried oregano | 1 tsp |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
| Corn tortillas | 12 |
| White onion | 1 medium |
| Cilantro | 1/2 cup |
| Lime wedges | For serving |
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