Delicious Tacos al Pastor: Grilled Pork Tacos with a Tangy Twist

Table of Contents

1. Introduction
2. Ingredients
3. Preparing the Marinade
4. Prepping the Pineapple
5. Preparing the Meat
6. Marinating the Meat
7. Setting up the Grill
8. Making the Salsa
9. Grilling the Meat and Pineapple
10. Assembling the Tacos
11. Conclusion

🔥 Making Delicious Tacos al Pastor

Tacos al Pastor are known for their mouthwatering flavors and succulent meat. While traditionally cooked on a spit, we'll be using a grill for this recipe. The marinade is the key to achieving the perfect combination of flavors, and the pineapple adds a sweet and tangy twist. Let's dive into the steps of preparing and cooking these delicious tacos.

🌮 Ingredients

To make Tacos al Pastor, you'll need the following ingredients:

• 4 pounds of boneless pork shoulder
• 5 dried guajillo peppers
• 1 dried ancho chili pepper
• 1/2 cinnamon stick
• 1 teaspoon of whole black peppercorns
• 5 whole cloves
• 1/2 teaspoon of whole allspice
• 1/2 teaspoon of whole cumin
• 6 garlic cloves
• 1 tablespoon of ground onion
• 2 ounces of achiote condimented paste
• 1 teaspoon of Mexican dry oregano
• 1 tablespoon of kosher salt
• 1/4 cup of freshly squeezed orange juice
• 1 cup of pineapple juice
• 1/4 cup of apple cider vinegar
• 1/4 cup of avocado oil
• 1 whole pineapple
• 1 pound of Roma tomatoes
• 10 ounces of tomatillos
• 3 unpeeled garlic cloves
• 2 serrano peppers
• 1/4 of a white onion
• Corn tortillas
• Oaxaca cheese
• Chopped onion and cilantro for garnish
• Lime juice

🍖 Preparing the Marinade

Start by removing the seeds, veins, and stem from 5 guajillo peppers and 1 ancho chili pepper. Toast the peppers over medium to medium-low heat until they become aromatic, taking care not to burn them. Once toasted, remove them from the heat and rinse them under hot water to hydrate them.

In a skillet, toast a half cinnamon stick, 1 teaspoon of whole black peppercorns, 5 whole cloves, 1/2 teaspoon of whole allspice, and 1/2 teaspoon of whole cumin. Transfer the toasted spices to a blender.

Add the hydrated peppers to the blender, along with 6 peeled garlic cloves, 1 tablespoon of ground onion, 2 ounces of achiote condimented paste, 1 teaspoon of Mexican dry oregano, and 1 tablespoon of kosher salt. Pour in 1/4 cup of freshly squeezed orange juice, 1 cup of pineapple juice, 1/4 cup of apple cider vinegar, and 1/4 cup of avocado oil. Blend the mixture until it becomes a smooth paste.

🍍 Prepping the Pineapple

Cut off the bottom of a whole pineapple, as it will serve as the base. Remove the top of the pineapple and peel the remaining skin. Cut the pineapple into four pieces, removing the core from each slice. Set two slices aside and use the other two for grilling.

🥩 Preparing the Meat

Thinly slice 4 pounds of boneless pork shoulder, ensuring to trim off any excess fat. Dip each slice of meat into the marinade, coating it thoroughly. Place the slices in a dish, massaging the marinade into the meat. Cover the dish and let it marinate overnight in the fridge.

🔥 Setting up the Grill

For this recipe, we'll be using the Weber cast iron griddle accessory. Distribute the charcoal around the edges of the grill, leaving the center empty. Place the cast iron griddle in the center and preheat the grill to a temperature of 350 to 400 degrees Fahrenheit.

🍅 Making the Salsa

While the grill is preheating, prepare the salsa. Grill 1 pound of Roma tomatoes, 10 ounces of tomatillos, 3 unpeeled garlic cloves, 2 serrano peppers, and 1/4 of a white onion until they are fully cooked and charred. Remove them from the heat and set them aside.

Once cooled, remove the stem from the onion and place it in a blender. Add the grilled tomatoes, tomatillos, garlic cloves, and serrano peppers. Blend the mixture until it becomes slightly chunky. Adjust the salt to taste.

🍖 Grilling the Meat and Pineapple

After marinating the meat overnight, it's time to grill it to perfection. Layer the marinated meat onto the metal skewer, alternating with slices of pineapple. Place the skewer onto the cast iron griddle and cover the grill.

After an hour, sear the surface of the meat and pineapple to create a caramelized crust. Continue grilling for another 30 minutes, periodically checking the meat's doneness. The final result should be a sweet and smoky taco filling with a caramelized exterior.

🌮 Assembling the Tacos

Warm up the corn tortillas on the grill until they are soft and pliable. Layer each tortilla with grated Oaxaca cheese, a generous amount of the grilled meat, caramelized pineapple slices, chopped onion, cilantro, and the salsa. Finish off with a drizzle of lime juice.

Enjoy these delicious Tacos al Pastor, filled with juicy, flavorful meat and accompanied by the perfect balance of sweet and tangy pineapple. It's a culinary experience that will satisfy your taste buds and leave you craving for more.

Highlights

• Make mouthwatering Tacos al Pastor using a grill instead of a spit
• The marinade is the key to the flavorful meat
• Caramelized pineapple adds a sweet and tangy twist
• Preparing the meat requires thinly slicing and marinating overnight
• The Weber cast iron griddle accessory is used for grilling
• Create a delicious salsa by grilling tomatoes, tomatillos, garlic, and onion
• Grill the marinated meat and pineapple to achieve a caramelized crust
• Assemble the tacos with warm tortillas, cheese, meat, pineapple, onion, cilantro, salsa, and lime juice
• Enjoy the explosion of flavors in every bite
• A fun and flavorful dish to make for any occasion

FAQs

Q: Can I substitute the pork shoulder with a different cut of meat? A: While pork shoulder is traditionally used for Tacos al Pastor, you can try using other cuts of meat such as beef or chicken. However, keep in mind that the cooking time and flavor profile may vary.

Q: Can I make the marinade in advance? A: Yes, you can prepare the marinade a day or two in advance and store it in the refrigerator. This will allow the flavors to meld together even more.

Q: Can I grill the meat and pineapple on a regular barbecue grill? A: Yes, you can grill the meat and pineapple on any grill. The key is to maintain the proper temperature and ensure thorough cooking.

Q: Can I adjust the spiciness of the salsa? A: Absolutely! If you prefer a milder salsa, you can remove the seeds and veins from the serrano peppers or use fewer peppers. Adjust the amount of salt and lime juice to taste as well.

Q: Can I make these tacos vegetarian or vegan? A: While Tacos al Pastor traditionally use pork, you can try substituting it with grilled tofu or seitan for a vegetarian or vegan version. Make sure to marinate the tofu or seitan overnight for maximum flavor.

Q: Can I freeze the leftover marinade? A: Yes, you can freeze the leftover marinade in an airtight container for future use. Thaw it in the refrigerator before using it again.

Resources

• Weber cast iron griddle accessory
• Achiote condimented paste (available in Latin American specialty stores)