I still remember that first bite of that slightly crispy yet juicy pork, sweet charred pineapple, onions and cilantro wrapped up in a warm tortilla. Of all of the tacos, however, al pastor tacos always hold a special place in my heart. They just always seem to take me to my happy place. They are one of the few foods that I feel like I could eat every single day and never get tired of them. What can I say about them that has not been said before.
" Surround yourself with tacos, not negativity." -someone very wise Top each tortilla with pork, Slaw, Salsa and cilantro.Protein: Origin: Mexican Method: Grill or Smoker Jump to Recipe Trompo Al Pastor Tacos Transfer the pork and fat to a platter and pour the braising liquid over it. Lift the fat cap off, coarsely chop, and set aside. Remove the pork from the sheet pan to a cutting board. Don’t walk away! Keep your eye on that pork so it doesn't burn. Broil until the fat and meat get bubbly and crispy, 3 to 5 minutes. Place the pork, fat cap-side up on a sheet pan fitted with a wire rack. Cover and cook until completely fork-tender, about 6 hours on high heat or 8 hours on low heat.Īrrange an oven rack in the top two-thirds of the oven. Sprinkle salt all over the pork after applying the marinade, to ensure even seasoning! Add the pineapple chunks around the pork. Pour the achiote marinade over the pork and spread it all over. Place the pork fat-side up into a slow cooker. (Achiote can be quite dense, so make sure the mixture is smooth.) Add more of either juice to thin out if need be. In a food processor, add the achiote paste, 1/4 cup pineapple juice, 1/4 cup orange juice, agave or honey, cumin, garlic and salt and pepper to taste.
#AUTHENTIC AL PASTOR TACO RECIPE SKIN#
Kosher salt and freshly ground black pepperĤ pounds pork shoulder, just above the muscle, fat cap scoredġ6 corn tortillas or 24 street taco-size corn tortillas, oiled and lightly griddledĪpple and Brussels Sprouts Slaw, recipe followsġ pound (about 4) large tomatillos, husks removedġ small yellow onion, skin and root intact, quarteredġ jalapeño, stemmed, seeded and coarsely choppedġ/2 cup chopped fresh cilantro leaves and tender stems
#AUTHENTIC AL PASTOR TACO RECIPE PLUS#
My Apple & Brussels Sprout Slaw is not traditionally served with tacos, but I was looking to add a Fall spin, so I came up with this light and crispy slaw, which provides a nice counterbalance to the rich, fatty pork.ħ ounces (two 100-gram blocks) or about 1 cup achiote pasteĢ cups fresh pineapple chunks plus 1/4 to 1/3 cup pineapple juice (I use the juice from the pre-cut fresh stuff! No need to buy extra juice) My home cook version, which uses a slow cooker and broiler, gives you all the flavor, succulence, and crispness without investing in a trompo, or vertical broiler. The method of preparing and cooking al pastor is based on the lamb shawarma brought by Lebanese immigrants to the region. It is believed to have originated in the Central Mexican region of Puebla, although today it is a common menu item found in taquerías throughout Mexico. The name translates to “Shepherd Style,” which is derived from the origin of the cooking method, a preparation of slices of pork layered on a split and grilled. Traditional al pastor is a Mexican dish made with seasoned and marinated pork. I’ve spent many a late night on the streets of Sayulita, Ensenada and Bucerias enjoying a post-dinner al pastor taco trio. When I order tacos, I always gravitate towards pork.
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