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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 6 - guajillo chilies, seeded and membranes removed
  • 4 tablespoons - apple cider vinegar
  • 2 cloves - garlic, peeled
  • 1 pinchs - ground cumin
  • 1 1/2 whole - cloves
  • 2 tablespoons - pineapple juice, optional
  • 18 ounces - (500 g) pork leg OR rump, thinly sliced
  • 2 1/2 tablespoons - corn oil, or a little more, as needed
  • 1 - large onion, thinly sliced
  • - kosher salt
  • To Serve
  • 12 - small tortillas (corn or flour)
  • 1/2 - pineapple, peeled, quartered, cored, sliced
  • 1 - small onion, chopped finely
  • 4 tablespoons - cilantro, finely chopped
  • - salsa
  • Directions:

    Place chilies and vinegar in a sauce pan; simmer 15 minutes. Add garlic, cumin, and cloves; transfer to a food processor or blender and process until mixture becomes a paste (Add more vinegar if necessary and pineapple juice, optional). Then strain the mixture.

    Transfer paste to a saucepan and cook, stirring, over low heat for 10 minutes. Remove from heat and allow to cool.

    Spread a thin layer of chili paste over individual slices of meat, stack on plate, cover with plastic wrap, and allow to marinate in fridge overnight (or for 7 hours).

    Heat oil in a skillet with the meat and cook for 2 minutes; turn and cook 2 minutes longer. Add onion and cook for 3 minutes, then transfer meat and onions to a serving plate.

    In same skillet, cook tortillas individually 20-30 seconds on each side; remove from pan and place on paper towels to remove excess oil. Divide pork among tortillas evenly, then garnish with sliced pineapple, onion, cilantro and top with salsa.

    Brief Description

    Homemade chili paste marinade, marinated pork rump or leg, cooked to perfection for delicious tacos with pineapple, onion and cilantro.

    Main Ingredient:

    pork leg or rump

    Category:  Pork

    Cuisine:  Mexican

    Prep Time: 7 hour(s) 20 min
    Cook Time: 45 min

    Notes

    As preference, I have always used a cast-iron skillet over an open flame, usually a charcoal grill with an audience of loved ones. I have so enjoyed this dish. Though simplistic, it engages community and not mere ego. So set a date, prepare your flame and surround yourself with people you love most (or better yet - those who need love the most).

    Source

    Evan C.P. Rodriguez

    Posted By:

    LegacyCookbook

    Posted On:

    October 1, 2017

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