Can I make Tacos al Pastor without a trompo?

Of course! While a trompo creates an authentic char, a cast iron skillet or grill pan does an excellent job of achieving a similar effect at home.

How do I adjust the spice level?

To reduce heat, remove seeds from the chiles or use fewer chipotle chiles. For more spice, add extra chipotle or even a pinch of cayenne pepper.

Can I use canned pineapple instead of fresh?

Yes, but fresh pineapple is preferred for its vibrant flavor and caramelization when grilled.

What’s the best cut of pork to use?

Pork shoulder or pork loin work best due to their tenderness and ability to absorb marinades.

How long should I marinate the pork?

Aim for at least 8 hours, but overnight marination is ideal for deeper flavor penetration.

Can I prepare the marinade in advance?

Yes! The marinade can be made and stored in the refrigerator for up to 3 days or frozen for future use.

What’s the best way to warm tortillas?

Heat tortillas on a dry skillet or griddle for a few seconds on each side until pliable and lightly charred.

Can I use flour tortillas instead of corn?

While corn tortillas are traditional, flour tortillas can be used for a softer, slightly sweeter base.

Tacos al Pastor - Nibbles and Feasts

Description

Tacos al Pastor are a flavorful Mexican dish featuring marinated pork infused with smoky, citrusy, and slightly spicy notes from dried chiles, achiote paste, and orange juice.

Ingredients

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4 dried guajillo chiles, seeds and stem removed
3 dried ancho chiles, seeds and stem removed
1 dried chipotle chile, seeds and stem removed
2 teaspoons achiote paste
16 peppercorns
3 whole cloves
2 teaspoons sea salt
½ teaspoon dried oregano
½ teaspoon dried marjoram
¼ teaspoon dried thyme
¼ teaspoon cumin
½ piece white onion (2/3 cup)
2 garlic cloves
½ cup fresh orange juice
1 pineapple, divided
¼ cup white vinegar
2.5 pounds pork loin, sliced into 1x4-inch pieces
¼ cup vegetable oil
12 (4-inch) corn tortillas, warmed

Toppings:

Pickled onions
Sliced radishes
Fresh cilantro, finely chopped
Limes for juicing

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Instructions

Place guajillo, ancho and chipotle chile skins in a large heat-proof bowl. Add enough boiling water to cover and let soak for at least 15 minutes.
Transfer soaked chiles to blender. Add achiote paste, peppercorns, cloves, salt, oregano, marjoram, thyme, cumin, onion, garlic, orange juice, 1 cup pineapple chunks and vinegar. Blend until smooth. If marinade is too thick, add 2-3 tablespoons of the water chiles soaked in.
Pour ½ cup of marinade to the bottom of a 9/13 dish. Arrange pork loin pieces in a single layer then pour the remaining marinade over pork. Use a basting brush or spoon to cover and spread marinade evenly. Cover with a plastic wrap and refrigerate overnight.
Heat oil in a large cast iron skillet over medium heat. Carefully add marinated pork pieces, basting and turning with a tongs to cook evenly, until edges char and pork is cooked through; about 25-30 minutes. Transfer to a cutting board and let the cooked pork pieces rest for 10 minutes. Chop into bite-size pieces.
Slice the remaining pineapple into thin slices. Cook over a grill pan over medium-high heat until char spots appear. Transfer to a cutting board and cut in slice in half.
Assemble tacos by filling each tortilla with pastor meat, a pineapple slice, pickled onions, radish slices, cilantro and a sprinkle of lime juice. Serve.