Tacos al pastor

Ingredients

While the essence of Tacos al pastor remains intact, the Spanish adaptation introduces a few unique elements. The marinade incorporates Spanish paprika and sherry vinegar, adding a distinct smoky and tangy note. Additionally, the traditional pineapple garnish is replaced with grilled peaches, lending a delightful sweetness to the dish. We alse have the original recipe for Tacos al pastor, so you can check it out.

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons sherry vinegar 2 tablespoons sherry vinegar
• 2 tablespoons smoked paprika 2 tablespoons smoked paprika
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 8 small corn tortillas 8 small corn tortillas
• 2 ripe peaches, sliced 2 ripe peaches, sliced
• 1/2 red onion, thinly sliced 1/2 red onion, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g, Saturated Fat: 5g
• Carbohydrates: 20g, Sugars: 8g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine olive oil, sherry vinegar, smoked paprika, cumin, oregano, minced garlic, salt, black pepper, and cayenne pepper to make the marinade.
2. 2.
   Add the sliced pork to the marinade, ensuring each piece is well coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat. Remove the pork from the marinade and thread onto skewers.
4. 4.
   Grill the pork skewers for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
5. 5.
   While the pork is grilling, heat the corn tortillas on the grill for a minute on each side until warm and pliable.
6. 6.
   Once the pork is cooked, remove it from the skewers and transfer to a serving plate.
7. 7.
   Grill the peach slices for 2-3 minutes per side until they have grill marks.
8. 8.
   Assemble the tacos by placing a few slices of grilled pork on each warm tortilla. Top with grilled peaches, sliced red onion, and fresh cilantro.
9. 9.
   Serve the tacos al pastor with lime wedges on the side for squeezing over the tacos.

Treat your ingredients with care...

• Pork shoulder — For best results, choose a well-marbled cut of pork shoulder to ensure tenderness and flavor.
• Smoked paprika — Opt for high-quality smoked paprika to achieve the characteristic smoky taste in the marinade.
• Peaches — Use ripe but firm peaches for grilling to enhance their natural sweetness without becoming too soft.
• Corn tortillas — Warm the tortillas on the grill or in a dry skillet to make them more pliable and enhance their flavor.
• Lime wedges — Squeezing fresh lime juice over the tacos adds a refreshing citrus kick that balances the richness of the pork.

Tips & Tricks

• If you don't have access to a grill, you can cook the pork skewers in a preheated oven at 200°C (400°F) for 15-20 minutes.
• Experiment with different toppings such as sliced avocado, pickled jalapeños, or crumbled feta cheese to personalize your tacos.
• For a smokier flavor, consider adding a small amount of chipotle powder to the marinade.
• If you prefer a spicier kick, increase the amount of cayenne pepper or add a dash of hot sauce to the marinade.
• Leftover grilled pork can be stored in the refrigerator for up to 3 days and used in salads, sandwiches, or quesadillas.

Serving advice

Serve the Tacos al pastor with a side of Spanish rice and refried beans for a complete and satisfying meal. Offer additional toppings such as salsa verde, sour cream, or guacamole for guests to customize their tacos according to their preferences.

Presentation advice

Arrange the tacos on a platter, garnishing them with a sprinkle of fresh cilantro leaves for a pop of color. Place the grilled peach slices alongside the tacos to showcase their vibrant hue. Serve with lime wedges on the side for guests to squeeze over their tacos.