Tacos Al Pastor

When it comes to tacos, Tacos Al Pastor rate at the top. The meat is marinated with a delicious smoky adobo sauce, rendering the perfect combination of tender/juicy on the inside and deliciously crisp on the outside.

Course Main Dish

Cuisine Mexican

Prep Time 25

Cook Time 30

4 hours marinating time 4 55

Servings people

Calories 180kcal

Author Ana Frias

Ingredients

For the Meat

2 pounds boneless pork shoulder (pork sirloin or thin boneless pork chops may be used too) sliced thinly - about 1/4 inch thick
Kosher or sea salt
2 cups Al Pastor Adobo Sauce
4 tablespoons vegetable oil or more if needed
1 large onion sliced thinly
Corn tortillas as many needed

Garnishes

½ fresh pineapple diced
chopped white onion and cilantro
A red salsa like Chile De Arbol Salsa
Tomatillo Salsa
Fresh lime wedges

Instructions

Trim the pork shoulder or loin off any excess fat. Cut the meat into thin slices, about ¼ inch thick.
Season the pork with salt on both sides.
Place the meat slices in a shallow dish, and pour the marinade over them, ensuring that each slice is coated evenly.
Cover the dish with a lid or plastic wrap, and let the meat marinate in the refrigerator for at least 4 hours, or ideally overnight.
Before you're ready to start cooking the meat, grill the pineapple on a skillet. Preferably a griddle that achieves that delicious char taste.
Chop the pineapples in small cubes to get them ready for the tacos.
Cook. Heat a griddle or cast iron skillet to medium-high heat and add two tablespoons of oil. Cook the meat slices until they are nicely browned and cooked through. About 3 minutes per side.
Cook in separate batches so that you don't overcrowd the skillet. Note: Clean the skillet between batches to remove the burnt marinade. Add a little more oil between each batch of meat.
Transfer the meat to a dish as it cooks. When the meat is all cooked, cut into thin small strips and return to the dish. Set aside.
In same skillet, add a tablespoon of oil and heat over medium-high heat. Add the sliced onions and saute until soft. Add the sliced meat back in the skillet and combine with the onions.

Assemble the tacos

Warm up your corn tortillas by lightly charring them on a hot skillet or directly over a flame.
Fill each tortilla with a generous amount of the cooked meat, and top it off with diced pineapple, chopped cilantro, finely chopped onions, salsa and a squeeze of fresh lime juice.
Serve your Tacos Al Pastor with extra lime wedges on the side

Notes

Fridge: Refrigerate leftovers within 2 hours. Store the meat in airtight packaging, such as zip-top bags or use a covered storage container. It lasts three to four days.

Freezer: Freeze in an airtight container that will protect the meat from freezer burn.

Reheating without drying out: The very best way to reheat leftover Al Pastor pork is low and slow with a little extra moisture — you can use either broth or water with great results. While you can reheat the meat in a pan or use a cast iron skillet to reheat pork really do reheat best in the oven. Because the oven heats the pork from all sides — and because you’ll be protecting them in a glass pan with a tight cover — they’ll never dry out or overcook.

Nutrition