Tacos al Pastor

Ingredients

While the original Mexican Tacos al Pastor typically uses pork as the main protein, this Latin American adaptation offers the flexibility to use various meats such as chicken, beef, or even tofu. Additionally, the marinade in this recipe incorporates Latin American spices and herbs, giving the dish a distinct flavor profile. We alse have the original recipe for Tacos al pastor, so you can check it out.

• 500g (1.1 lb) meat of your choice (pork, chicken, beef, or tofu) 500g (1.1 lb) meat of your choice (pork, chicken, beef, or tofu)
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 2 tablespoons chipotle in adobo sauce 2 tablespoons chipotle in adobo sauce
• 2 tablespoons pineapple juice 2 tablespoons pineapple juice
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 12 small corn tortillas 12 small corn tortillas
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Pineapple chunks (for garnish) Pineapple chunks (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a blender, combine the onion, garlic, achiote paste, chipotle in adobo sauce, pineapple juice, lime juice, white vinegar, oregano, cumin, paprika, salt, and black pepper. Blend until smooth.
2. 2.
   Place the meat in a large bowl and pour the marinade over it. Mix well, ensuring the meat is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated meat and cook until browned and cooked through, about 5-7 minutes per side.
4. 4.
   Remove the meat from the skillet and let it rest for a few minutes. Then, thinly slice it into bite-sized pieces.
5. 5.
   Warm the corn tortillas in a dry skillet or on a griddle until pliable.
6. 6.
   To assemble the tacos, place a few slices of the cooked meat on each tortilla. Top with fresh cilantro, pineapple chunks, and a squeeze of lime juice.
7. 7.
   Serve the tacos al pastor warm and enjoy!

Treat your ingredients with care...

• Achiote paste — If you can't find achiote paste, you can substitute it with a mixture of paprika, cumin, and annatto powder.
• Chipotle in adobo sauce — Adjust the amount according to your spice preference. For a milder flavor, use less chipotle.
• Pineapple juice — Fresh pineapple juice is recommended, but you can also use canned pineapple juice.

Tips & Tricks

• For a smokier flavor, grill the marinated meat instead of cooking it in a skillet.
• Serve the tacos with a side of pickled onions or salsa for an extra burst of flavor.
• If you prefer a softer tortilla, you can lightly fry them in oil before assembling the tacos.
• Experiment with different toppings such as avocado slices, diced tomatoes, or shredded lettuce.
• To make the dish more authentic, serve the tacos with a side of refried beans and Mexican rice.

Serving advice

Serve the Tacos al Pastor with a squeeze of lime juice and a sprinkle of fresh cilantro. Accompany them with a side of pickled onions, salsa, and a refreshing beverage.

Presentation advice

Arrange the tacos on a platter, garnishing them with pineapple chunks and a sprinkle of fresh cilantro. Serve them alongside colorful sides and condiments to create an enticing and vibrant presentation.