Tacos Al Pastor

Name: Tacos Al Pastor
Prep time: 45 min
Total time: 4 h 15 min
Yield: 10
Cuisine: Mexican
Ingredients: 3 1/2 pounds boneless pork (Boston butt); 1 1/2 ounces annatto paste; 2 chipotle peppers in adobo; 1 small white onion, chopped; 3 cloves garlic; 2 bay leaves; 2 Roma tomatoes, chopped; 1 large fresh pineapple, diced; 1/2 cup apple cider vinegar; 1/2 cup water; 1 tablespoon oregano; 4 1/2 teaspoons salt; 2 teaspoons pepper; 2 medium red onions, one sliced thin and the other diced; 1/3 cup red wine vinegar; 2 Serrano peppers, minced; 1 red bell pepper, diced; 1/2 cup cilantro, chopped; Juice of 1 lime; 20 corn tortillas (40 if you like your tacos with double tortilla)

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Prep 45 min
Total 28 hr 15 min
Ingredients 20
Servings 10

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An authentic preparation of tacos al pastor is a sight to remember: stacks of pork, pineapple, onions and spices all layered on a vertical barbeque rotisserie spit. The sweetness of the pineapple and spiciness of the chipotle make for a delicious taco!

by Sonia Mendez Garcia

Updated Sep 28, 2015

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Ingredients

3 1/2 pounds boneless pork (Boston butt)
1 1/2 ounces annatto paste
2 chipotle peppers in adobo
1 small white onion, chopped
3 cloves garlic
2 bay leaves
2 Roma tomatoes, chopped
1 large fresh pineapple, diced
1/2 cup apple cider vinegar
1/2 cup water
1 tablespoon oregano
4 1/2 teaspoons salt
2 teaspoons pepper
2 medium red onions, one sliced thin and the other diced
1/3 cup red wine vinegar
2 Serrano peppers, minced
1 red bell pepper, diced
1/2 cup cilantro, chopped
Juice of 1 lime
20 corn tortillas (40 if you like your tacos with double tortilla)

Directions

1

Transfer the pork to a heavy storage bag and set aside.
2

In the blender, combine the annatto paste, chipotle peppers, white onion, garlic, bay leaves, tomatoes, 1 cup fresh pineapple, apple cider vinegar, water, oregano, 2 teaspoons of salt and 1 1/2 teaspoons pepper. Blend until smooth and taste for salt. Pour marinade over pork, seal bag and marinate for 24 hours.
3

Remove the pork from the refrigerator 30 minutes before roasting. Preheat the oven to 350° F.
4

Transfer the pork and all the marinade into a deep roasting pan. Discard storage bag. Cover with lid and roast for 2 hours. Uncover after 2 hours and continue roasting for another hour, basting every 20 minutes.
5

In a small bowl, combine the thinly sliced red onion, red wine vinegar and 1 1/2 teaspoons of salt. Stir well to combine, cover and set aside.
6

In a large bowl, add the remaining pineapple, diced red onion, Serrano peppers, bell pepper, cilantro, lime juice, 1 teaspoon salt and 1/2 teaspoon of pepper. Stir well to combine, taste for salt, cover and set aside.
7

When ready, remove the pork from the oven and let it rest for 20 minutes before slicing or chopping. Transfer the pork to a serving dish, pour the pan juices over it, and cover to keep warm. Warm the corn tortillas on a large griddle or comal and wrap in foil paper to keep warm. Garnish tacos with pineapple salsa and pickled red onions.

Expert Tips

tip 1
Grilling fruits like pineapple and mango brings out their sweetness and adds a nice smoky flavor.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

An authentic preparation of tacos al pastor is a sight to remember: stacks of pork, pineapple, onions and spices all layered on a vertical barbeque rotisserie spit. The sweetness of the pineapple and spiciness of the chipotle make for a delicious taco!