Alambre al Pastor

Name: Alambre al Pastor
Total time: 7200 s
Yield: Serves 5-6 servings
Ingredients: 1.1 lbs pork leg (500 grams); 1 onion, sliced into thin strips; 1-2 bell peppers; 7 oz Oaxaca cheese (200 grams); 7 oz pineapple (200 grams); 2 dried ancho chiles; 2 dried guajillo chiles; 0.35 oz achiote paste (10 grams); 2 tablespoons apple cider vinegar (30 ml); 3.5 oz pineapple (100 grams); 1 teaspoon allspice (3 grams); 1 tablespoon salt

Omar René Treviño Helguera @Reneth

México CDMX

This is a very popular variation that you can make using the base recipe for homemade tacos al pastor that I shared earlier.

Omar René Treviño Helguera @Reneth

México CDMX

This is a very popular variation that you can make using the base recipe for homemade tacos al pastor that I shared earlier.

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Ingredients

2 hours

Serves 5-6 servings

1.1 lbspork leg (500 grams)
1onion, sliced into thin strips
1-2bell peppers
7 ozOaxaca cheese (200 grams)
7 ozpineapple (200 grams)
Al Pastor Marinade
2dried ancho chiles
2dried guajillo chiles
0.35 ozachiote paste (10 grams)
2 tablespoonsapple cider vinegar (30 ml)
3.5 ozpineapple (100 grams)
1 teaspoonallspice (3 grams)
1 tablespoonsalt

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Steps

2 hours

1

Boil the seeded chiles for 5 minutes, then add the pineapple.
2

Blend with the remaining marinade ingredients until smooth.
3

Marinate the thinly sliced pork for at least 30 minutes.
4

Thread the meat tightly onto a skewer or, if you have a rotisserie in your oven, use that. If not, you can use a wooden skewer stuck into half a pineapple to hold the meat upright.
5

Bake in the oven at 425°F–390°F (220°–200°C) for 1 1/2 hours. In the last 20 minutes, add the pineapple to the oven to caramelize slightly.
6

Remove from the oven and let rest for 10 minutes before slicing to keep the juices in.
7

Sauté the sliced meat in a skillet, add the sliced onion and cook until translucent, then add the bell pepper, pineapple, and finally the cheese, letting it melt.
8

Assemble the tacos while everything is hot and enjoy!