Tacos Al Pastor
When it comes to tacos, Tacos Al Pastor rate at the top. The meat is marinated with a delicious smoky adobo sauce, rendering the perfect combination of tender/juicy on the inside and deliciously crisp on the outside.
- Prep time
- 25 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds boneless pork shoulder (pork sirloin or thin boneless pork chops may be used too) (sliced thinly - about 1/4 inch thick)
- Kosher or sea salt
- 2 cups Al Pastor Adobo Sauce
- 4 tablespoons vegetable oil or more if needed
- 1 large onion (sliced thinly)
- Corn tortillas as many needed
- ½ fresh pineapple (diced)
- chopped white onion and cilantro
- A red salsa like Chile De Arbol Salsa
- Tomatillo Salsa
- Fresh lime wedges
Instructions
- 1
Trim the pork shoulder or loin off any excess fat. Cut the meat into thin slices, about ¼ inch thick.
- 2
Season the pork with salt on both sides.
- 3
Place the meat slices in a shallow dish, and pour the marinade over them, ensuring that each slice is coated evenly.
- 4
Cover the dish with a lid or plastic wrap, and let the meat marinate in the refrigerator for at least 4 hours, or ideally overnight.
- 5
Before you're ready to start cooking the meat, grill the pineapple on a skillet. Preferably a griddle that achieves that delicious char taste.
- 6
Chop the pineapples in small cubes to get them ready for the tacos.
- 7
Cook. Heat a griddle or cast iron skillet to medium-high heat and add two tablespoons of oil. Cook the meat slices until they are nicely browned and cooked through. About 3 minutes per side.
- 8
Cook in separate batches so that you don't overcrowd the skillet. Note: Clean the skillet between batches to remove the burnt marinade. Add a little more oil between each batch of meat.
- 9
Transfer the meat to a dish as it cooks. When the meat is all cooked, cut into thin small strips and return to the dish. Set aside.
- 10
In same skillet, add a tablespoon of oil and heat over medium-high heat. Add the sliced onions and saute until soft. Add the sliced meat back in the skillet and combine with the onions.
- 11
Assemble the tacos
- 12
Warm up your corn tortillas by lightly charring them on a hot skillet or directly over a flame.
- 13
Fill each tortilla with a generous amount of the cooked meat, and top it off with diced pineapple, chopped cilantro, finely chopped onions, salsa and a squeeze of fresh lime juice.
- 14
Serve your Tacos Al Pastor with extra lime wedges on the side