tacos al pastor

These delicious slow cooker cooker tacos al pastor are tender, flavor-packed, and very easy to make. Made with a homemade al pastor marinade, pork, and fresh pineapples. They are also a great make-ahead dinner option.

Slow Cooker Tacos Al Pastor

ancho chili pepper

guajillo chili peppers

chipotle peppers

pineapple

garlic,

yellow onion, diced

orange juice

pineapple juice

oregano

cumin

smoked paprika

Kosher salt, plus more as needed

black pepper

pork

Corn tortillas ((enough for about 10 people))

cilantro

onions

Lime wedges

Bring 3 cups of water to a boil. Add the ancho chile and guajillo chili peppers, and bring down to a simmer. Simmer for 10 minutes, until softened and rehydrated. Remove the chiles from the water and set aside.

To a food processor or blender, add the the softened and rehydrated chili peppers, 1 cup of the diced pineapple, chipotles in adobo sauce, garlic, onion, orange juice, and pineapple juice. Process until you get a smooth marinade. Then, add dried oregano, cumin, paprika, salt, and pepper and pulse a few more times to combine. Taste and adjust the seasoning if needed.

Poke the pork all over with a fork to allow the flavor to penetrate better.

Slow cook: Into a large slow cooker, add the pork, the marinade, and the remaining 2 cups of diced pineapples. Mix to combine. Cook on HIGH for 4 hours or LOW for 8 hours. 20 minutes before it’s done, transfer the meat to a large plate and shred with a fork. Return the meat to the slow cooker to finish cooking, until the cooking time is up.

Assemble the tacos: Serve the meat on warmed up tortillas, and top with cilantro, diced onions, diced pineapples. Serve with lime wedges. Enjoy!

A guide to making classic tacos al pastor on the grill or in the oven.

Homemade Tacos Al Pastor Recipe

For the Pork:

ancho chilies, seeds

pasilla

chicken stock

vegetable oil

dried Mexican oregano

cumin seed

achiote powder

chipotle chili

white vinegar

garlic

salt

sugar

blade-end loin or sirloin pork roast

(1/2 pound) sliced bacon

To Finish and Serve:

pineapple, peeled, cored, and cut into quarters lengthwise

corn tortillas,

white onion, finely diced (about 1 cup)

cilantro leaves and tender stems

basic salsa verde salsa

limes,

Place chilies in a large saucepan over medium high heat and cook, turning chilies occasionally, until puffed, pliable, lightly browned in spots, and very aromatic, about 5 minutes. Add chicken stock (it should boil immediately), then pour contents of pan into a small bowl. Cover loosely and set aside.

Wipe out saucepan, add oil, and return to medium-high heat until oil is shimmering. Add cumin, oregano, and achiote and cook, stirring frequently, untila aromatic but not browned, about 30 seconds. Add chipotle chilies and sauce and cook until aromatic, about 30 seconds longer. Add vinegar, salt, and sugar and remove from heat.

Scrape contents of saucepan into a blender along with garlic and chilies with their soaking liquid. Blend on high speed until completely smooth, about 1 minute, scraping down sides as necessary. Set sauce aside to cool slightly.

Using a very sharp chef's knife or slicing knife, slice the meat as thin as possible. If necessary, place meat in freezer for 15 minutes to firm it up. Split the sides of a heavy duty zipper-lock bag. Place one slice of meat inside bag and pound with the bottom of a heavy 8-inch skillet or a meat pounder until less than 1/4-inch thick. Transfer to a large bowl. Repeat with remaining meat.

Add marinade to bowl and toss with hands until every piece of meat is evenly coated in marinade.

Line the bottom of a disposable aluminum loaf pan with bacon. Add a layer of thin-sliced marinated meat. Continue layering in bacon and meat until all the meat is used up. (It may pile above the pan a little bit. This is ok.) Cover tightly with plastic wrap and refrigerate for at least 4 hours and up to 36.

To cook indoors: preheat the oven to 275°F. Uncover aluminum loaf pan and place on a foil-lined rimmed baking sheet. Transfer to oven and cook until meat is completely tender (It will drip lots of fat), about 4 hours. Remove from oven, allow to cool slightly, cover with aluminum foil, and refrigerate for at least 2 hours and up to overnight.

To cook outdoors: light half a chimney of charcoal and allow to preheat until coals are mostly covered in gray ash. Spread out under one half of coal grate, and place cooking grate on top. Alternatively, set one set of burners on a gas grill to low and leave the remaining burners off. Unwrap aluminum loaf pan and place directly over cooler side of grill, placing a drip pan underneath if desired. Cover grill and cook until loaf registers 180 to 190°F in the center, about 4 hours, adding more coals to grill or adjusting burners as necessary to maintain an air temperature of around 275°F for the duration of cooking. Remove from grill, allow to cool slightly, cover with aluminum foil, and refrigerate for at least 2 hours and up to overnight.

To Serve: Preheat oven to 350°F. Remove cooked meat from aluminum tray, scraping off any fat or jellied juices from its sides. Use a spoon to collect fat and juices from tray, reserving each separately. Using a sharp chef's knife or slicing knife, slice meat as thinly as possible to create fine shavings of meat and fat. Transfer to a bowl.

If fat from meat is solid, heat gently in the microwave or in the oven until melted. Transfer pineapple pieces to a rimmed baking sheet lined with aluminum foil. Brush with fat. Transfer to oven and roast until completely tender, about 25 minutes. Remove from oven and allow to cool slightly.

About 10 minutes before pineapple is done roasting, transfer meat and 1 tablespoon of fat to a large cast iron or non-stick skillet. Heat over medium high heat, stirring occasionally, until meat crisps and deeply browns in spots. Add any reserved juices and toss to combine, allowing it to cook until reduced to a moist glaze. Transfer meat to a warmed serving bowl.

Chop roasted pineapple into large chunks. Serve meat and pineapple immediately with warmed tortillas, onions, cilantro, salsa, and lime wedges. Meat will be very moist and should be packed into double-stacked tortillas for serving.

Tacos al Pastor - made with slow marinated pork, grilled to perfection, and served with grilled pineapple.

The Best Tacos Al Pastor Recipe

Loin

Guajillo Chile (boiled, de-seeded, and cleaned.)

Ancho Chile (boiled, de-seeded, and cleaned.)

onion

pineapple juice (fresh is better)

Oregano

Thyme

Pepper

Cumin

Paprika

Salt

Cloves

Tomatillos

Onion

chipotles (depending on level of spiciness you want)

Tablespoons of Pineapple juice

Salt and Pepper to taste

Tortillas

Chopped Onions

Lime juice

Tacos al pastor meat

Blend all of the ingredients together until completely combined.

Strain the liquid over a bowl to end up with a smooth marinade.

Add one layer of meat in a large bowl or baking dish and cover with the marinade, and then repeat in layers until all of the meat and marinade have been used.

Cover with aluminum foil and refrigerate for at least 4 hours (overnight is best)

Remove from the refrigerator and grill the meat until cooked through.

Remove from grill and cut into thin slices to serve on the tacos.

For the Al Pastor Meat/Marinade

Roast the tomatillo, onion, and garlic in the oven on baking sheet at 450 degrees for 8-10 minutes, remove from oven.

Blend with the rest of the ingredients except the salt and pepper until well combined.

Put in a bowl and season with salt and pepper to taste.

For the Roasted Tomatillo Chipotle Salsa

Heat the tortillas with a little bit of oil.

Add the meat, the pineapple, the salsa, the lime juice, the cilantro and onions, and enjoy!

For the Tacos

A traditional tacos al pastor recipe made with guajillo chilies, achiote and, fresh pineapple. This dish is vegan and gluten-free. Sweet, spicy, and made to taste just like it does in Mexico!

Tacos Al Pastor Recipe

dry TVP or soy curls (0.54)

guajillo chilies (0.12)

chipotle chilies (0.08)

pineapple juice (0.57)

vinegar (0.08)

garlic (0.16)

½ medium white onion, chopped (0.09)

tsp cumin (0.01)

½ tsp Mexican oregano (0.05)

oz achiote paste (0.56)

½ tsp salt (0.02)

corn tortillas (0.36)

½ medium white onion, finely diced (0.09)

¼ fresh pineapple, chopped (0.57)

cilantro (0.24)

wedges

Salsa of choice optional

To begin, bring about 4 cups of water to boil in a kettle. Then, add the textured vegetable protein (TVP) and hot water to a mixing bowl and cover. Set that aside while you prepare the marinade.

To start your marinade, remove the stem and seeds from the chilies. Then, toast them in a skillet over medium-low for 3-5 minutes. Make sure to turn your chilies frequently to prevent burning.

Next, cover them with water and bring to a low boil. Once the water is boiling, lower the heat to simmer for about 12-15 minutes, or until the peppers are softened.

Once the chilies are ready, add them to a blender with the pineapple juice, vinegar, garlic, onion, cumin, Mexican oregano, cloves, achiote paste, and salt. Blend until smooth.

Next, transfer your re-hydrated TVP to a strainer to get rid of the excess water (make sure to squeeze it out thoroughly!). Add the TVP to a large container or freezer bag with the marinade over top.

Stir the mixture quite well to ensure the TVP evenly soaks in the marinade. Cover and transfer to your fridge to marinate for at least 2-4 hours, but preferably overnight.

Marinade

When you&#039;re ready to eat, drain the excess marinade off the TVP and preheat 1-2 tbsp of neutral oil in a large skillet over medium. Add in the TVP and fry, stirring occasionally until it&#039;s hot and appears slightly matte.

Note: you will have to use two large skillets or cook two batches for this amount of TVP.

Serve immediately on homemade corn tortillas with diced white onion, fresh pineapple chunks, chopped cilantro, lime wedges, and some salsa!

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

black peppercorns

mustard seeds

allspice berries

apple cider vinegar

kosher salt

extra-virgin olive oil,

guaillo chilis, seeds removed

chiles de arbol, seeds removed

c. achiote paste

brown sugar

cinnamon

tsp. black pepper

lb. boneless pork shoulder,

pineapple,

red onion,

corn tortillas

chopped cilantro

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

Sweet BBQ Lime Chicken Tacos

Tacos Al Pastor are thinly sliced pieces of marinated pork that make for the best taco. Serve them up with some sliced onion, pineapple, and cilantro and you have yourself a fantastic dinner your family will devour.

Classic Tacos Al Pastor

(2-3 pound) boneless pork butt

white onion (roughly chopped)

ancho chili powder

chipotle in adobo pepper

limes

Use a sharp knife to slice pork into thin slices. Place in a large mixing bowl or resealable plastic bag.

Cut the pineapple into 2-inch wide spears. Dice approximately 1 cup of pineapple and set the rest of the spears aside.

Add the roughly chopped onion into a blender along with 1 cup of the cubed pineapple. Add in orange juice, white vinegar, chipotle, chile powder, garlic, salt, and oregano. Puree until smooth.

Pour marinade over pork. Refrigerate and let marinate at least 4 hours.

Heat a skillet or grill to high heat. Working in small batches, sear each slice of pork until cooked through, 2 to 4 minutes. At the same time, grill pineapple until lightly charred. Roughly chop the cooked pork and dice cooked pineapple.

Serve meat up hot on a warmed tortilla topped with freshly chopped cilantro, diced grilled pineapple, sliced red onion, and a lime wedge.

https://embed.mediavine.com/videos/feqnxfvimixv6d7i0ck0

I thought I didn&#x27;t like pineapple in savory dishes until I tried tacos al pastor. The meat is marinaded with delicious ingredients such as cinnamon, pineapple and chiles and topped with a fresh pineapple salsa.

Easy Tacos al Pastor

lb chicken breast

ancho chiles

guajilo chile, (Or 2-3 guajilos if you cannot find ancho)

yellow onion

chipotle chile, (in adobo sauce)

adobo sauce

vinegar

paprika

cinnamon,

cumin,

oregano,

fajitas spice, to taste (optional)

shallot onions, chopped

lime wedges

sour cream

salsa verde

pineapple salsa, see above

Dried chiles: Use either 2 ancho chiles and...

Dried chiles: Use either 2 ancho chiles and 1 guajilo or just 2-3 guajilos if you cannot find ancho.  If you want you can remove the seeds. Boil water and pour over the chiles and allow them to rehydrate for around 10 minutes.

Make marinade: Put the rehydrated chiles in a...

Make marinade: Put the rehydrated chiles in a food processor, along with all the other marinade ingredients and process until smooth. Pour the marinade into a pot and bring to a boil for around 5 minutes. This is important as it breaks some of the enzymes in the fresh pineapple, which could eventually turn your meat into mush. Turn off the heat and let it cool to room temperature.

Marinate meat: Combine marinade with sliced chicken or...

Marinate meat: Combine marinade with sliced chicken or pork. Marinate the meat for no more than an hour - the pineapple still has a lot of enzymes which tenderizes meat. Heat a pan to medium high and fry the meat until the meat is cooked through (5-7 minutes).

Pineapple salsa: Cut the pineapple into small cubes,...

Pineapple salsa: Cut the pineapple into small cubes, mix with chopped cilantro, cinnamon, cumin, oregano and maybe some fajitas spice if you have it on hand.

Assemble: top small corn tortillas with the cooked...

Assemble: top small corn tortillas with the cooked meat, minced shallot onion and cilantro, sour cream and pineapple salsa. Finish off with a drizzle of lime juice. You can also add in a little salsa verde, although I find the homemade pineapple salsa much more important than the salsa verde.

Easy, homemade Tacos Al Pastor perfect for your weeknight dinners, special occasions, get togethers or game day parties. Made with pork shoulder marinated in the most delicious restaurant-style, flavorful marinade that&#039;s earthy, citrusy and slightly spicy! The meat is perfect for tacos, burritos, quesadillas, enchiladas and more.

pork shoulder (boneless)

guajillo chiles (dried)

lime juice

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Top 15 tacos al pastor recipes from across the web

The most viewed tacos al pastor recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Tacos Al Pastor

Homemade Tacos Al Pastor Recipe

The Best Tacos Al Pastor Recipe

Tacos Al Pastor Recipe

Tacos Al Pastor

Classic Tacos Al Pastor

Easy Tacos al Pastor

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Instant pot lamb tacos al pastor

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The most viewed tacos al pastor recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine