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Tacos Al Pastor with Grilled Pineapple and Salsa Verde - photo 1
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Tacos Al Pastor with Grilled Pineapple and Salsa Verde

Pikantne Latin American cuisine Main Dishes Grilling 90 min Medium 6 wyświetleń ~61.58 PLN - (0)
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Description

Tacos Al Pastor is one of the most iconic dishes of Mexican cuisine that will transport you straight to the vibrant streets of Mexico. Its name, meaning 'in the style of the shepherd', refers to the technique of roasting meat on a vertical spit, brought to Mexico by Lebanese immigrants. Our version, adapted for home cooking, retains all the essence of the original. Juicy, thinly sliced pork shoulder is marinated for many hours in an intense, red paste made from dried chili peppers, achiote, and spices, giving it a deep, smoky, and slightly spicy flavor. A key element is the addition of grilled pineapple, whose sweetness and acidity perfectly balance the richness of the meat. The dish is served in small, warm corn tortillas with a refreshing salsa verde made from tomatillos, chopped onions, and cilantro. This dish is a true fiesta of flavors and textures – the tenderness of the meat, the crunch of the onions, the sweetness of the pineapple, and the tanginess of the salsa create an unforgettable composition. Perfect for summer grilling or a gathering with friends.

Składniki (19)

Servings:
4
  • Pork shoulder 600 g
  • Pineapple juice 120 ml
  • White wine vinegar 60 ml
  • Garlic 5 ząbków
  • White onion 1.3 szt.
  • Dried oregano 2 g
  • Tomatillos 250 g
  • Jalapeño pepper 20 g
  • Fresh cilantro 30 g
  • Lime 3.6 szt.
  • Fresh pineapple 500 g
  • Corn tortillas 10 szt.
  • 🌿 Przyprawy
  • Dried guajillo peppers 3 szt.
  • Dried ancho chilies 2 szt.
  • Achiote pasta 2 łyżki
  • ground cumin 0.4 łyżeczek
  • Salt 10 g
  • Pieprz czarny świeżo mielony 5 szczypt
  • ✨ Opcjonalne
  • Chipotle peppers in adobo sauce 0.7 szt.
💰 Szacowany koszt dania: ~61.58 PLN (15.39 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade and Meat

1

Start by preparing the dried chili peppers. Put on gloves to avoid skin irritation. Cut off the stems from the guajillo and ancho peppers, then slice them open and remove all the seeds and light veins. Heat a dry, heavy skillet (preferably cast iron) over medium heat. Place the pepper halves in the skillet and toast them for about 30-60 seconds on each side, until they become fragrant and slightly softened. Be careful not to burn them, as they will become bitter. Transfer the toasted peppers to a bowl and cover them completely with boiling water. Cover the bowl with a plate and let it sit for 20-30 minutes, until the peppers are very soft.

Ingredients: Dried guajillo peppers, Dried ancho chilies
Use tongs to turn the peppers in the pan. Roasting releases their essential oils and deepens the flavor. If a pepper starts to smoke or blacken, remove it from the pan immediately. Gloves are important, as capsaicin can irritate the skin and eyes.
2

When the peppers are soft, drain them (reserve about 1/2 cup of the soaking water) and place them in a high-powered blender. Add the achiote paste, pineapple juice, wine vinegar, 4 peeled garlic cloves, 1/2 quartered white onion, cumin, oregano, 1.5 teaspoons of salt, and 1 teaspoon of pepper. If using, add the optional chipotle pepper. Blend everything on high speed until you achieve a completely smooth, thick paste. If the blender has trouble, add a tablespoon of the reserved soaking water until the desired consistency is reached.

Ingredients: Achiote pasta, Pineapple juice, White wine vinegar, Garlic, White onion, ground cumin, Dried oregano, Salt, Pieprz czarny świeżo mielony, Chipotle peppers in adobo sauce
A high-power blender is key to finely chopping the skins of the peppers. If the marinade is not perfectly smooth, you can strain it through a fine sieve to remove any lumps.
3

Prepare the meat. Place the pork shoulder in the freezer for 30 minutes - slightly frozen meat will be much easier to slice into thin pieces. Using a sharp knife, cut the meat across the grain into slices about 0.5 cm thick. Place the sliced meat in a large bowl (glass or ceramic, not metal). Pour the prepared marinade over the meat and mix thoroughly with your hands (wearing gloves!), ensuring that each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8-12 hours). The longer the meat marinates, the more flavorful and tender it will be.

Ingredients: Pork shoulder
Slicing against the grain is key for the tenderness of the meat. Using a non-metal bowl prevents the acids in the marinade from reacting with the metal, which could give the dish a metallic taste.

Salsa Verde

4

While the meat is marinating, prepare the salsa verde. Remove the paper husks from the tomatillos and wash them under running water to remove the sticky layer. Place the tomatillos, the halved jalapeño, 1/4 of a white onion, and 1 clove of garlic in a small pot. Cover with water so that the ingredients are submerged. Bring to a boil and cook over medium heat for 5-7 minutes, until the tomatillos change color from light green to olive and become soft. Do not cook too long, as they may burst and become bitter.

Ingredients: Tomatillos, Jalapeño pepper, White onion, Garlic
Use a slotted spoon to remove the cooked vegetables from the water. Reserve some of the cooking water in case the salsa is too thick.
5

Drain the cooked vegetables and transfer them to a blender. Add a large handful of fresh cilantro leaves (about half a bunch), the juice of 1 lime, and 1/2 teaspoon of salt. Blend everything in pulses until you achieve the desired consistency. The salsa should be relatively smooth but with a noticeable texture, not completely liquid. Taste and adjust with more salt or lime juice if needed. Pour into a bowl and set aside to cool.

Ingredients: Fresh cilantro, Lime, Salt
Pulsing the blender gives you greater control over the final texture of the salsa. If you prefer a milder salsa, use only half of the jalapeño or remove the seeds before cooking.

Grilling and Preparing Sides

6

Prepare the serving toppings. Finely chop the remaining half of the white onion. Coarsely chop the remaining half of the bunch of cilantro. Mix the onion with the cilantro in a small bowl. Cut the remaining 2 limes into wedges. Peel the pineapple, remove the tough core, and slice the flesh into pieces about 1.5 cm thick.

Ingredients: White onion, Fresh cilantro, Lime, Fresh pineapple
To reduce the sharpness of raw onion, you can rinse it in cold water after chopping, and then dry it thoroughly with a paper towel.
7

Preheat the grill (gas, charcoal, or grill pan) to high heat. Brush the grate or pan with a little oil. Place the pineapple slices on the grill and cook for 3-4 minutes on each side, until grill marks appear and the pineapple slightly caramelizes. Remove from the grill, set aside for a moment to cool, and then cut into small cubes.

Ingredients: Fresh pineapple
Do not overcrowd the grill – grill in batches if necessary. Caramelizing the pineapple brings out its natural sweetness, which is key for the flavor balance in the tacos.
8

Remove the marinated meat from the refrigerator. If you are using skewers (metal or soaked wooden), tightly thread the slices of meat onto them, creating a compact 'column'. If not, you can grill the slices directly on the grate or pan. Place the meat on the hot grill. Grill for about 4-6 minutes on each side, until fully cooked and with appetizing, slightly charred edges. The meat is thin, so it will cook quickly.

Ingredients: Pork shoulder
Traditionally, Al Pastor meat is cooked on a vertical spit. At home, skewering it helps recreate this effect and makes turning easier. Make sure the grill is well heated so that the meat sears immediately and doesn't stick.

Assembling Tacos

9

Remove the grilled meat from the grill and transfer it to a cutting board. Wait 2-3 minutes for the juices to settle. Then, using a large, sharp knife, chop the meat into small pieces. In the meantime, heat the tortillas. You can do this by placing them directly on the grill grate for a moment (15-20 seconds on each side) or in a dry, hot skillet.

Ingredients: Corn tortillas
Resting the meat before slicing is important to keep it juicy. Warm tortillas are more flexible and tastier. You can keep them warm by wrapping them in a clean kitchen towel.
10

It's time to assemble the tacos! On each warm tortilla, place a portion of chopped pork. On top, add a few cubes of grilled pineapple, generously sprinkle with a mixture of chopped onion and cilantro, and drizzle with a teaspoon of salsa verde. Serve immediately, with lime wedges to squeeze just before eating.

Ingredients: Fresh pineapple, White onion, Fresh cilantro, Lime
It's best to organize a 'taco bar' - serve all the ingredients in separate bowls so everyone can create their perfect taco. Tacos taste best hot, right after preparation.

Fun Fact

💡

The dish 'Al Pastor' is a culinary descendant of Middle Eastern shawarma. In the 1930s, Lebanese immigrants brought the method of roasting meat (usually lamb) on a vertical spit to Mexico. Mexicans adapted this technique, replacing lamb with pork and adding local ingredients to the marinade, such as chili peppers and achiote, thus creating a unique and globally beloved dish.

Best for

Letnia impreza w ogrodzie Spotkanie ze znajomymi Kolacja w stylu meksykańskim Weekendowe grillowanie

Tips

🍽️ Serving

Serve the tacos immediately after assembling to prevent the tortillas from getting soggy. Arrange all the toppings (meat, pineapple, salsa, onion with cilantro, limes) in separate bowls so guests can assemble their own portions. Mexican beer, refreshing agua fresca, or a classic margarita pairs perfectly for drinks.

🥡 Storage

Store all ingredients separately in airtight containers in the refrigerator. Meat and pineapple can be stored for up to 3 days, salsa verde for 2-3 days (its flavor may intensify). Before serving again, heat the meat in a skillet, and refresh the tortillas in a dry skillet or in the microwave.

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