Al Pastor Recipe
The beauty of al Pastor is the functionality of the recipe. It can be changed to suit needs or improved as you see fit.
Ingredients:
- 1 Kg pork leg or loin meat, cut into strips
- 1 Cup white vinegar
- 5 Dried guajillo chii peppers
- 5 Dried pasilla chili pepper
- 2 Dried ancho chili pepper
- 1 Medium tomato, toasted, peeled and seeds removed
- 2 Medium onions, finely chopped
- 1/2 Head of garlic peeled
- 1 Tablespoon cumin powder
- 5 Cloves
- 1 Cup pineapple juice
- Salt to taste
- 2 Tablespoons vegetable oil
- 40 Small taco style corn tortillas
- 5-6 Limes, cut into wedges, optional
- 1 Bunch of cilantro, finely chopped, optional
- 2-3 Cups pineapple, finely chopped, optional
- Pico de gallo salsa, optional
- Salsa de aguacate (spicy guacamole salsa), optional
Directions:
Since Most of us don’t have a rotisserie or spit, here’s another method to prepare tacos al pastor.
Marinate the
pork in the vinegar for about 2 hours. Remove and drain well. Boil the guajillo, pasilla, and ancho chilis in about 3 cups of water until soft. Remove the veins and seeds. In a blender, combine the chilis, tomato, half the onion, garlic, cumin and cloves and blend until smooth. Add the pineapple juice and salt to taste. Heat one table spoon of the oil in a skillet over medium heat. Add the sauce, reduce heat, and simmer for about 5 minutes, stirring frequesntly. Remove from the heat and cool. Marinate the
pork in the sauce for at least half an hour. Heat the other tablespoon of oil in the same skillet. Add the remaining chopped onion and cook until tender. Add the
pork and cook until done. Slice the
pork into smaller pieces if necesary. Warm up the tortillas and serve the meat on the tortillas
taco-style.
Remember, it’s usually 2 stacked tortillas per
taco as they are quite small. Serve with the lime wedges, cilantro, pineapple, and
salsa to taste.
I am getting hungry now !
