Tacos al Pastor
Corn tortillas filled with thinly sliced, marinated pork roasted on a vertical spit.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Prepare Marinade: In a blender, combine the achiote paste, 1/2 cup of pineapple juice, 2 cloves of garlic, 1 tbsp white vinegar, and 1 tsp salt until smooth.
- 2
Marinate Meat: Coat each slice of pork thoroughly with the marinade. Cover and refrigerate for at least 3 hours to let the flavors deeply penetrate the meat.
- 3
Assemble Skewer: On a vertical skewer or a sturdy wooden skewer anchored by a thick pineapple slice, tightly stack the marinated pork slices. Top with another pineapple slice.
- 4
Roast: Bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours. The edges should be beautifully charred, crispy, and the internal temperature should reach 145°F (63°C).
- 5
Warm Tortillas: Heat a dry cast-iron skillet over medium-high heat. Warm the corn tortillas for 30 seconds per side until they are soft and pliable.
- 6
Serve: Carve the cooked pork thinly straight from the skewer. Serve immediately on the warm tortillas, garnished with the chopped cilantro, diced white onion, and a squeeze of fresh lime.
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