Tacos al pastor are traditionally a small two or three bite soft taco. Delicious thin bits of marinated pork are nestled in a tortilla along with bits of pineapple, fresh cilantro, onion and a squirt of lime juice. In Mexico City, taco stands exist everywhere selling just the namesake of their stand - Tacos Al Pastor- and nothing else.
Sauces used to make these tacos vary from stand to stand and the recipes are closely guarded secrets, much like BBQ here in the states. One ingredient that is found in virtually every recipe and is a necessity to it's success is the Guajillo pepper. These peppers can be found in most markets that sell dried peppers. They are usually about three inches long, a deep brownish red and have a tough almost leathery feel.
To make Tacos al Pastor you will need to start one day ahead of time, this will allow the meat time to marinate. Tortillas (preferably corn), fresh lime, fresh cilantro, finely chopped onion and fresh pineapple will be needed to serve in the traditional style.
Guajillo Pepper Sauce:
Ingredients:
- 5 poblano peppers (also called pasilla peppers)
- 8 guajillo chiles
- 2 chiles de arbol
- 8 cloves of garlic
- 1/2 tsp oregano
- 1/4 tsp paprika
- 1/8 tsp ground clove
- 3/4 tsp salt
- 1/2 c white vinegar
- 1/2 c pineapple juice
Sauce Preparation:
- Place 4 cups water in a large pan and bring water to a boil
- Drop guajillo peppers into boiling water, reduce heat and simmer for 10 min
- Drain peppers and dry with a paper towel. Allow peppers to dry slightly
- Split peppers open and remove seeds
- Place all sauce ingredients in bowl of a food processor and puree
How to Marinate Pork:
Ingredients:
- One batch of guajillo pepper sauce
- 2 # thinly sliced pork or one 2# pork loin roast that you have sliced very thinly
- 1 c fresh pineapple
- One large zip top bag or a large bowl with lid
Preparation:
- Toss meat and sauce together in bag or bowl
- Top with fresh pineapple
- Seal and refrigerate overnight
How to Cook Carne al Pastor:
- Remove pineapple slices and discard them
- Heat 2 tbsp oil in a heavy skillet over med-high heat
- Add meat a little at a time,cooking to brown the meat (about 5 min)
- Place about 1/4 cup of finely chopped pineapple in pan and continue to cook for 1 more minute
- Cook meat in 3 or 4 batches to avoid overcrowding meat. This will allow pork to brown properly
Serving Tacos al Pastor:
- Place a tortilla on a serving dish
- Sprinkle with finely chopped onion
- Add slivers of pork cooked in the guajillo pepper sauce with pineapple
- Top with fresh cilantro leaves and a squeeze of fresh lime
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