al pastor tacos

Pork has never been more flavorful than in these Tacos Al Pastor from Delish.com.

Tacos Al Pastor

c. extra-virgin olive oil

c. annatto seeds

coriander seeds

cumin seeds

oregano

black peppercorns

mustard seeds

allspice berries

garlic

orange juice

apple cider vinegar

kosher salt

extra-virgin olive oil,

guaillo chilis, seeds removed

chiles de arbol, seeds removed

pineapple juice

c. achiote paste

brown sugar

cinnamon

tsp. black pepper

lb. boneless pork shoulder,

pineapple,

red onion,

corn tortillas

chopped cilantro

Lime wedges

https://streaming.hearstdigitalstudios.com/7141e58e-c97e-4ed5-aa83-a6a64c97bd67/video_rover_16x9_1080p_hd_1533932123_64944.mp4

Sweet BBQ Lime Chicken Tacos

Sweet and savory Tacos al Pastor are a flavorful Mexican favorite filled with slightly spicy and smoky pork and sweet pineapple. You’ll love the bold tastes that earthy, smoky chilis and spices bring to this simple, authentic recipe!

Tacos al Pastor

guajillo chiles

dried ancho chile (seeded and stemmed)

chipotle in adobo sauce

white onion

achiote powder

cumin

Mexican oregano

pineapple

black pepper

salt

pork chops (thinly sliced)

vegetable oil

onion

cilantro

pineapple (diced)

Salsa

Rehydrate the chiles. Place the guajillos and ancho chile in a medium-sized bowl. Pour boiling water over them until completely covered. Let them rest for 15 minutes, or until softened. Reserve 2/3 cup of soaking liquid. Strain the chiles and set them aside.

Make the marinade. Add the rehydrated chiles and the rest of the marinade ingredients to a blender or food processor. Add the reserved soaking liquid. Process until completely smooth. Strain the sauce through a fine mesh sieve.

Marinate the pork. Place the pork in a large bowl. Pour the marinade over it. Use a wooden spoon to mix everything until well combined. Cover the bowl with plastic wrap and let it marinate for at least an hour, or up to 48 hours.

Cook the pork. Heat the oil in a large pan, or grill pan, over medium-high heat. Discard the excess marinade from the bowl. Add the pork and spread it out. You may have to cook in batches because you don&#39;t want to overcrowd the pan. Let the pork cook for 6 minutes, stir, and cook for another 7 to 8 minutes or until browned. Season with more salt. Remove the pan from the heat and set it aside.

Heat the tortillas. Heat a griddle or pan over medium-low heat. Warm the tortillas for 1 to 2 minutes on each side or until soft and bendy. They shouldn&#39;t break. Set them aside.

Assemble the tacos. Fill each tortilla with pork filling and add your favorite toppings. Enjoy!

Chicken Tacos Al Pastor, Kebab-Style

guajillo chiles, seeds removed

ancho chile, seeds removed

mulato chile, seeds removed

oranges

tbsp achiote paste (substitute with 1 tsp paprika if needed)

clove

¼ white onion, roughly chopped

white vinegar

Salt

chicken thighs

Fresh corn tortillas

In a hot, dry skillet, toast the chiles until fragrant and lightly browned, being careful not to burn. Then soak them in hot water for about 10 minutes to soften. Drain, reserving some of the soaking water.

In a blender, place the chiles, orange juice, white vinegar, onion, achiote paste or paprika, dried oregano, ground cumin and clove. Blend until smooth and uniform. If needed, add a little bit of the soaking water to achieve the desired consistency.

Cut the chicken thighs into one-inch-wide strips and place them in a deep container. Pour the marinade over the chicken and toss to coat. Marinate in the refrigerator for at least 8 hours or overnight for best results.

Assemble the skewers: Thread the marinated chicken onto the skewers in an S-shape, alternating with cubes of pineapple.

Grill the skewers: Preheat a grill or grill pan to medium-high heat and place the skewers on the hot grill. Cook, turning occasionally, until the chicken is cooked through and has a slight char on the outside.

Remove the meat and pineapple from the skewers and tuck into warm tortillas. Garnish with plenty of salsa, chopped onion, and cilantro.

This al pastor is juicy, tender, &amp; crispy! It is the perfect balance of sweet &amp; spicy, marinated with pineapple and authentic Mexican spices.

Al Pastor

lbs pork butt (thinly sliced)

neutral oil

chile guajillo (deseeded)

bay leaves

water

chile chipotle in adobo ((2 peppers, not 2 cans))

tbsp achiote paste (or powder)

tbsp kosher salt

tsp cumin

tsp Mexican oregano

tsp black pepper

tsp all spice

chicken stock (1 tsp Knorr + 1 cup water)

chile de arbol, deseeded (optional (spicy))

onions

salsa verde

Partially freeze your pork butt for a couple of hours to make it easier to slice, then pound it out thinly. You can also ask your butcher to slice it for you.

On medium heat, lightly brown the garlic and 1/4 onion in oil. Then add the guajillo chiles and bay leaves. Saute for 1-2 minutes.*If you want it spicy, add some chile de arbol now.

Add 1/4 cup each of water and apple cider vinegar. Cover on low heat for 10 minutes, then turn off heat and let it cool.

Pour everything into a blender with the spices, chipotle chiles, chicken stock (I used 1 tsp Knorr with 1 cup water), and canned pineapple juice. Blend until smooth.*Make sure the canned pineapple juice is the kind that comes from canned pineapples, not just pineapple juice. DO NOT use fresh pineapple juice!

Pour through a fine mesh strainer and keep pushing it through with a spoon until there are only chunks left. Discard the chunks or repurpose it to make a salsa.

Marinate the pork butt slices in the fridge for 4-8 hours.

You can cook the pork however you want- grill, pan fry, or roasting. My favorite method is to slow roast in the oven on a mini trompo, then finishing on a griddle or pan. To make the trompo, cut a thick slice of pineapple for the base and push a thick wooden skewer through it. Place on a baking sheet or cast iron skillet.

Layer the pork slices on top of each other, then place another pineapple on top to secure. If your pork slices are much larger, you may want to make 2 mini trompos side-by-side.

Slow roast in the oven for 2 1/2 to 3 hours at 275°F, or until the internal temp reaches 145°F. During the last 30 minutes or so, begin basting the pork with the pan juices.*This is not required but visually looks better- during the last 10 minutes, rotate the trompo on it&#39;s side, baste in juices, and set under the broiler for 2-3 minutes, rotating until all sides have become caramelized and crispy.

Let it rest for 10 minutes before cutting into it.

Thinly slice the pork. The inside will not be caramelized &amp; crispy like the outside- taqueros usually finish the al pastor on a griddle to achieve that.

Using the pan juices, cook some sliced onions, pineapple, and al pastor on a pan for a few minutes.

Once the al pastor is nice and caramelized and the onions have softened, its ready to serve! I like them on corn tortillas with the cooked onions, pineapple, raw onions, cilantro, and salsa verde.

I made this today. Absolutely delicious. I made a pork broth with the strained bits and the bone from the pork shoulder which was fantastic also. My only criticism is that the pineapple base with a single skewer is about as stable as my belly after gas station sushi :)

This is the best at home recipe I have made. This is a staple in our house. SOOOOO good! You must try this recipe. Thank you so much for your amazing recipes.

Amazing recipe!! I'm so happy that I was able to try it out, thank you for always trying to perfect your recipes and sharing them with us &lt;3

I was short on time and all I had on hand was frozen pinapple pieces. I also had to sub smaller mexican red dried chiles, red pepper flakes and smoked paprika for all the other chiles. 

But the flavor was still all there as we just fried it as crunchy as possible and we had a great taco night!! Whole fam said it was better than the taco trucks.

My First time making Al Pastor and both my wife &amp; I were speechless as we took the first couple of bites. Absolutely the best I’ve had! This brought me back to vacationing in Acapulco Mexico in the early 1990’s lol. 
The only thing I didn’t different was to add the dried spices &amp; chile guajillo to the sautéing marinade to open the oils for about two minutes before adding the liquid.
Awesome recipe! I can’t wait to make it again for family &amp; friends.

Love love love!! Made this with chicken breasts. Had 4lbs of meat and I doubled the recipe. Cooked in the crockpot overnight. Came out delicious.

I made this al pastor yesterday and it was a raving success absolutely amazing. I cooked it in my Trager pellet smoker used pecan pellets it took a little longer than I expected but was worth it. Thank you for the recipe.

TBH cooking this in 2 days but have cooked al pastor before like this and loved it. your recipe has a few more spices in it which I have and think will make it even better. I am going to smoke this though in  masterbuilt smoker  with hickory and apple chips at same temp. do you think this will hurt the recipe in any way. or anything you think I'd need to change? I'm hoping it gets a nice crust in there. 

I like your little details over other recipe I tried, like the juice from can and more authentic Chillies which I have from last birria we made. 

thanks for the great recipe. I will let you know results  of smoking it.

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