Al Pastor Tacos
Inspired by Taqueria Arandas in Mexico City — an experience for many senses! The open concept walk-up kitchen where you could see them creating tortillas, fresh salsas, and roasting/slicing the spread of meats.
This recipe takes about 4 hours to complete and requires at least 24 hours of refrigeration.
Ingredient List
Based on 4-6 servings
2 lbs. of pork shoulder, chopped into 1/4 to 1/2 inch chunks
2 Ancho Chiles — dried or fresh
2 tbsp of Guajillo seasoning or 4 fresh Guajillo peppers
3 tbsp of minced garlic
1 medium onion
1/2 c of pineapple
1/4 c of apple cider vinegar
2 tbsp of achiote paste
2 tsp of oregano
1/2 tsp of black pepper
1/4 tsp of cloves
1 tsp of salt
1/4 c of orange juice
Suggested Preparation
If using dried peppers, rehydrate them by trimming off the top and boiling in filtered water for 8-10 minutes. If using fresh pepper, lightly sauté over medium low heat for 5-7 minutes to release maximum flavor.
Place all ingredients except the pork shoulder into a food processor or powerful blender, Blend into a smooth, puréed sauce.
Arrange the pork shoulder in a refrigerator-safe dish or bag for marination.
Pour sauce overtop of all meat, ensuring all pork shoulder is well coated.
Marinate for 24 to 48 hours in the refrigerator.
Once marination is complete, transfer the meat and sauce into a Dutch oven or another oven safe dish with a lid.
Preheat the oven to 275 degrees and let the meat slow cook for 3 hours, covered.
Remove the meat from the oven and let sit for 5-10 minutes.
While the meat settles, warm your choice of tortilla and chop fresh toppings! I used organic corn tortillas and finely chopped white onion, cilantro, and pineapple.
Have you made this recipe? We want to know what you think! Tag us on Instagram @pickledpickledpickled.
