Tacos al Pastor

Name: Tacos al Pastor
Total time: 9000 s
Yield: 10 people
Ingredients: 10 guajillo chiles; 1 bar achiote paste (adobo paste); 1 tablespoon garlic powder; 1 tablespoon dried oregano; 1 tablespoon ground cumin; 1 tablespoon black pepper; Salt, to taste; 3/4 cup vinegar (180 ml); 1 large, ripe pineapple; 2.2 lbs pork loin, sliced (1 kg); 2.2 lbs beef steak, sliced (1 kg); as needed Tortillas,; 3 tomatillos; 2 onions; 2 serrano chiles; 1 habanero chile; 1 medium bunch cilantro; 2 avocados (cut into roughly 3/4-inch pieces, about 2 cm); 1 teaspoon white vinegar; Salt, to taste; 1 cup water (240 ml)

Ana Angel @AnaAngel

México

My mom loves tacos al pastor, and whatever mom wants, mom gets! We love her as much as we love tacos. Plus, this is a dish that’s even more fun to make as a family. Enjoy the most beloved Mexican dish in the world.

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Ingredients

2 hours 30 minutes

10 people

Adobo for al pastor meat
10guajillo chiles
1 barachiote paste (adobo paste)
1 tablespoongarlic powder
1 tablespoondried oregano
1 tablespoonground cumin
1 tablespoonblack pepper
Salt, to taste
3/4 cupvinegar (180 ml)
1large, ripe pineapple
For the tacos
2.2 lbspork loin, sliced (1 kg)
2.2 lbsbeef steak, sliced (1 kg)
as neededTortillas,
Salsas
3tomatillos
2onions
2serrano chiles
1habanero chile
1medium bunch cilantro
2avocados (cut into roughly 3/4-inch pieces, about 2 cm)
1 teaspoonwhite vinegar
Salt, to taste
1 cupwater (240 ml)

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Steps

2 hours 30 minutes

1

Remove the seeds from the 10 guajillo chiles, rinse them, and bring them to a boil. Once boiling, turn off the heat and add the achiote paste in pieces to the same water. Set aside.
2

While it cools, peel the pineapple and remove the core. Slice half into strips and set aside. Cut the other half into small cubes and refrigerate. Cut the core into small pieces and blend well to make pineapple juice—you’ll need 1 cup. Set everything aside for later.
3

In a blender, blend the reserved chiles with the achiote, 1 tablespoon black pepper, 1 tablespoon cumin, 1 tablespoon oregano, salt, 1 tablespoon garlic powder, and 3/4 cup vinegar (180 ml). Pour into a bowl and add 1 cup pineapple juice.
4

In a large baking dish, spread a layer of adobo, then layer the pork and beef steaks, alternating and covering each layer with more adobo. Continue layering until all the meat is used.
5

For the last two layers, add the pineapple strips you set aside.
6

Bake at 350°F (180°C) for 1 hour and 30 minutes. You can cover with foil, but I like the top to get a little crispy, so I remove the foil 20 minutes before it’s done.
7

Pineapple salad: Finely chop 1/2 onion and place in a glass bowl. Add the juice of 2 limes and 1/2 teaspoon salt. (If you like it spicy, you can add sliced habanero chile at this step.) Set some aside without chile for those who prefer it mild. After 3 minutes, add the reserved pineapple cubes and mix.
8

Separate the thinner cilantro stems (to chop and serve with the tacos) from the thicker stems (chop these into 3/4-inch pieces, about 2 cm, for the guacamole).
9

In a blender, add the following in order: 3 tomatillos (quartered), 1/8 onion, half the avocado (in pieces), 1 teaspoon vinegar, a splash of water, juice of 1 lime, chopped cilantro stems (about 1 cm pieces), 1/2 tablespoon salt, and the rest of the avocado.
10

Blend until smooth, stopping to add a little water and stir as needed to help blend.
11

Pause! Set some aside in a bowl for those who prefer less spicy salsa.
12

Now add the 2 serrano chiles, blend again, and refrigerate.
13

Finely chop 1 onion and the cilantro leaves you set aside. Refrigerate until the meat is ready.
14

Chop the cooked meat, heat the tortillas, and serve! Enjoy with your mom! This recipe makes enough for a taco party for about 10 people, with generous servings.