Tacos al Pastor
Tacos al Pastor, meaning 'shepherd-style tacos,' are a quintessential Mexican street food with roots in Lebanese shawarma. This dish features thinly sliced pork marinated in a vibrant adobo sauce, traditionally cooked on a vertical spit (trompo) and shaved off to serve. The combination of savory, spiced pork with sweet pineapple and fresh toppings creates an unforgettable culinary experience.
๐ง ์ฌ๋ฃ
- 1.5 kg Pork Shoulder (Boston Butt)(Boneless, cut into 1/4-inch thick slices)
- 6 Dried Guajillo Chiles(Stems and seeds removed)
- 2 tbsp Dried Ancho Chiles(Stems and seeds removed)
- 1/2 Chipotle Peppers in Adobo Sauce(Plus 1 tablespoon of adobo sauce)
- 60 ml Achiote Paste(About 1.5 oz or half a standard package)
- 4 cloves Garlic(Peeled)
- 24 White Vinegar(Or apple cider vinegar)
- 1 Pineapple Juice(Fresh or unsweetened canned)
- 1 cup Mexican Oregano(Dried)
- 4 Ground Cumin(Cut into wedges, for serving.)
- 1 cup Ground Cinnamon(Or your favorite salsa, for serving.)
- to taste Whole Cloves
- 1 tbsp Black Peppercorns(For cooking if not using a vertical spit.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Chiles: Place the dried guajillo and ancho chiles in a heatproof bowl. Pour boiling water over them until they are fully submerged. Let them rehydrate for about 15-20 minutes until pliable. Drain the chiles, reserving about 1/4 cup of the soaking liquid.
โฑ๏ธ 20 minutes - 2
Make the Adobo Marinade: In a blender, combine the rehydrated chiles, chipotle peppers with adobo sauce, achiote paste, peeled garlic cloves, white vinegar, pineapple juice, dried Mexican oregano, ground cumin, ground cinnamon, whole black peppercorns, and whole cloves. Add about 1/4 cup of the reserved chile soaking liquid to help with blending. Blend until the mixture is very smooth. Season with kosher salt to taste.
โฑ๏ธ 12-24 hours - 3
Marinate the Pork: Slice the pork shoulder into thin, approximately 1/4-inch thick pieces. Place the pork slices in a large bowl or a resealable plastic bag. Pour the adobo marinade over the pork and mix thoroughly to ensure every piece is well-coated. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
โฑ๏ธ 20-30 minutes - 4
Cook the Pork: Heat 2 tablespoons of vegetable oil in a large cast-iron skillet or griddle over medium-high heat. Working in batches to avoid overcrowding the pan, sear the marinated pork slices for about 3-4 minutes per side, until nicely browned and cooked through. The goal is to achieve a slightly crispy exterior, mimicking the spit-roasting method. Remove the cooked pork from the skillet and set aside.
โฑ๏ธ 10 minutes - 5
Prepare the Toppings and Tortillas: While the pork is cooking or resting, finely chop the fresh pineapple and white onion. Chop the fresh cilantro. Warm the corn tortillas on a dry skillet, comal, or directly over a low gas flame until they are pliable and slightly toasted.
โฑ๏ธ 5 minutes - 6
Assemble the Tacos: To assemble, place a generous portion of the cooked al pastor pork onto each warm corn tortilla. Top with the diced fresh pineapple, chopped white onion, and fresh cilantro. Serve immediately with lime wedges on the side.
โฑ๏ธ 10 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a more authentic texture at home, try skewering the marinated pork slices tightly onto metal or soaked wooden skewers, mimicking the 'trompo' shape, and roasting them in a very hot oven or on a grill, turning them occasionally, then slicing thinly.
- โIf you don't have access to dried chiles, you can substitute with a high-quality chili powder blend, but adjust the quantity to taste as flavor profiles will differ.
- โMarinating the pork overnight is highly recommended for the deepest flavor penetration.
- โDon't overcrowd the skillet when cooking the pork; cooking in batches ensures a good sear rather than steaming the meat.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For 'Gringas al Pastor,' use flour tortillas and top the al pastor meat with melted cheese and grilled pineapple.
- Add a spicy element by including a whole dried chile de arbol in the marinade or by serving with a fiery salsa verde.