Al Pastor Tacos

Al Pastor Tacos

Pairs with 2022 Theopolis Vineyards Cortada Alta Vineyard, Santa Lucia Highlands Pinot Noir

Photo Courtesy @_drazzari

Servings: 4-6 (Makes about 12 tacos)
Prep Time: 20 minutes (plus marinating time)
Cook Time: 20 minutes
Total Time: 40 minutes (plus 4+ hours marinating)

Ingredients

For the Marinade:

• 2 lbs pork shoulder (thinly sliced)

• 3 dried guajillo chiles (seeded and soaked)

• 2 dried ancho chiles (seeded and soaked)

• 2 cloves garlic

• ½ medium white onion

• ¼ cup pineapple juice

• 2 tbsp white vinegar

• 2 tbsp achiote paste (or 1 tbsp paprika + 1 tsp cumin for a substitute)

• 1 tsp dried oregano

• 1 tsp ground cumin

• ½ tsp smoked paprika

• ½ tsp ground cloves

• 1 tbsp salt

• 1 tbsp olive oil

For Cooking:

• 1 cup pineapple chunks

• 2 tbsp vegetable oil

For Serving:

• Corn tortillas

• ½ cup diced white onion

• ½ cup chopped fresh cilantro

• Lime wedges

• Salsa roja or verde (optional)

Instructions

1. Make the Marinade

1. Soak the dried chiles in hot water for 10 minutes until soft.

2. In a blender, combine the chiles, garlic, onion, pineapple juice, vinegar, achiote paste, oregano, cumin, paprika, cloves, salt, and olive oil. Blend until smooth.

3. Pour the marinade over the thinly sliced pork, ensuring it's fully coated. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.

2. Cook the Pork

1. Heat 2 tbsp of oil in a large pan or griddle over medium-high heat.

2. Cook the marinated pork in batches, letting it sear and caramelize for about 3-4 minutes per side.

3. Add pineapple chunks during the last few minutes of cooking to get some nice char.

3. Assemble the Tacos

1. Warm the corn tortillas on a dry skillet or directly over a flame.

2. Chop the cooked pork into small pieces.

3. Load each tortilla with pork, charred pineapple, diced onions, and chopped cilantro.

4. Serve with lime wedges and your favorite salsa.