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Mexican-Style Pork Tacos (Tacos Al Pastor)
Here is what you'll need!
Homemade Al Pastor
Serves 10-12
INGREDIENTS
5 pounds boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
1 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice
PREPARATION
Preheat oven to 350°F/180°C.
Slice the pork shoulder into about 1-cm slices, then transfer to a large dish or bowl.
In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.
Bake for about an hour and a half, until slightly charred on the outside and deep red.
Rest the meat for about 10 minutes, then carve off thin slices of the pork.
Slice off thin pieces of the roasted pineapples as well.
To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.
Enjoy!
Carne al Pastor Hecha en Casa
Sirve 10-12
INGREDIENTES
5 libras (2.5 kg) Paleta de Cerdo, sin hueso
3 cucharadas de pasta de achiote
2 cucharadas de chile guajillo en polvo
1 cucharada de ajo en polvo
1 cucharada de orégano seco
1 cucharada de comino
1 cucharada de sal
1 cucharada de pimienta
¾ taza de vinagre blanco
1 taza de jugo de piña
1 piña, pelada y cortada en rodajas de 2.5 cm
1 palito grueso de madera (cortado a la medida del horno)
Tortillas de maíz
1 cebolla blanca finamente picada
1 taza de cilantro finamente picado
Salsa de tu preferencia
PREPARATION
Precalentar el horno a 350°F/180°C.
Cortar el trozo de carne de puerco en filetes de 1 cm de espesor. Luego transferir a un recipiente grande.
En un tazón combinar el achiote, chile en polvo, ajo en polvo, orégano, comino, sal, pimienta, vinagre y jugo de pina, revolver bien asegurándose que la mezcla esté homogénea y libre de grumos.
Vierta la mezcla anterior sobre los filetes de puerco y revuelva hasta que esten cubiertos completamente. Cubrir con plástico adherente y marinar por 2 horas en el refrigerador. Puede estar en la marinada hasta 3-5 días.
Colocar 2 rebanadas de piña, introducir un palito de madera en estas y colocar en una charola para hornear forrada de papel aluminio.
Sacar la carne marinada del refrigerador e introducir los filetes en en el palito de madera en capas hasta que quede un espacio de 3 centímetros en la superficie.
Poner 2 rebanadas mas de pina en la superficie de la torre de carne.
Hornear alrededor de 1 hora a una 1 hora y media hasta que la carne por fuera esté dorada y tome un color rojizo intenso.
Dejar reposar la carne por 10 minutos, luego corte en finas rebanadas.
Para formar un taco, coloque algo de la carne en las tortillas, y luego agregue unas rebanadas de piña, seguidas por cilantro, cebolla y salsa al gusto.
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