Tacos al Pastor

Ingredients

• 2 pounds (900g) pork shoulder, thinly sliced 2 pounds (900g) pork shoulder, thinly sliced
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 3 tablespoons achiote paste 3 tablespoons achiote paste
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 1/2 cup (120ml) white onion, finely chopped 1/2 cup (120ml) white onion, finely chopped
• 1/4 cup (60ml) fresh cilantro, chopped 1/4 cup (60ml) fresh cilantro, chopped
• 16 small corn tortillas 16 small corn tortillas
• 1 cup (240ml) diced pineapple, grilled or charred (for serving) 1 cup (240ml) diced pineapple, grilled or charred (for serving)
• Fresh cilantro leaves (for garnish) Fresh cilantro leaves (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 20g (Saturated: 6g)
• Carbohydrates: 35g (Sugars: 10g)
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pineapple juice, orange juice, achiote paste, white vinegar, vegetable oil, minced garlic, dried oregano, ground cumin, smoked paprika, ground cinnamon, salt, black pepper, and cayenne pepper (if using). Mix well to form a marinade.
2. 2.
   Add the thinly sliced pork shoulder to the marinade and toss until all the meat is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
3. 3.
   Preheat your grill or grill pan over medium-high heat. Remove the marinated pork from the refrigerator and let it come to room temperature.
4. 4.
   Grill the marinated pork slices for about 3-4 minutes per side, or until nicely charred and cooked through. Remove from the grill and let it rest for a few minutes.
5. 5.
   While the pork is resting, warm the corn tortillas on the grill or in a dry skillet over medium heat for about 30 seconds per side.
6. 6.
   Slice the grilled pork into thin strips. Serve the warm tortillas with the grilled pork, diced pineapple, chopped onion, and fresh cilantro. Squeeze lime juice over the tacos and garnish with cilantro leaves.
7. 7.
   Enjoy your delicious Tacos al Pastor!

Treat your ingredients with care...

• Pineapple — Grilling or charring the pineapple adds a smoky sweetness to the dish. Make sure to cut it into small, even pieces for easy grilling.

Tips & Tricks

• For an extra layer of flavor, marinate the pork overnight to allow the spices to penetrate the meat.
• If you don't have a grill, you can use a grill pan or even cook the marinated pork in a skillet over medium-high heat.
• Serve the tacos with a side of salsa verde or guacamole for added freshness and tanginess.
• If you prefer a spicier kick, add some sliced jalapenos or a drizzle of hot sauce to your tacos.
• Don't forget to warm the tortillas before serving to enhance their flavor and texture.

Serving advice

Serve the Tacos al Pastor with a squeeze of lime juice and a sprinkle of fresh cilantro leaves. Accompany them with a side of salsa verde, guacamole, or pico de gallo for a burst of freshness.

Presentation advice

Arrange the grilled pork slices on a platter, garnish with cilantro leaves, and place the warm tortillas alongside. Serve the diced grilled pineapple in a separate bowl for guests to add as desired. The vibrant colors and enticing aromas will make your Tacos al Pastor visually appealing.