Closet Cooking Logo

Tacos al Pastor

Tacos al Pastor


Texmex cuisine is one of my favorites but I had not had it in a while and I was craving it. I went through my bookmarks and came across a few recipes for tacos al pastor like this one on no recipes which sounded really tasty. I had been holding off on making it as I did not relish the sound of having the oven on for several hours in the day during the summer. Now that it has cooled down it was time to make them and I got the chance to do so on the weekend. Tacos al pastor or "shepherd style" tacos is meat, usually pork, that is marinated and then cooked on a vertical rotisserie, often with pineapple on it. It is commonly served in tortillas along with some pineapple, onions, cilantro and lime. I really liked the sound of using some sweet and tangy pineapple in a spicy texmex flavoured dish and I just had to try it. This version of the dish relies on the tenderizing properties of the pineapple and a slow roasting to get a nice and tender pork that can be shredded. Despite taking almost all afternoon to roast, the al pastor pork was pretty easy to make and assembling the tacos was no effort at all. The patience waiting for it roast was worth it though as the pork came out nice and moist and tender. I made some extra sauce and mixed it in with the shredded pork in the end to add even more flavour. I also cut up the pineapples that were on top of the pork while it roasted and threw them into the tacos ad well. The bits of pineapple got nice and caramelized and good on the side that was exposed to the heat. Despite the fact that I normally like to pile guacamole, sour cream and cheese onto my tacos, I really enjoyed the simplicity of the pineapple, pork, onion and cilantro flavour combination. This recipe is definitely a keeper.

Ingredients:
1 guajillo chili
2 ancho chilies
1/2 onion (chopped)
2 slices pineapple (1/2 inch thick, chopped)
1 chipotle chili in adobo sauce
1 tablespoon vinegar
4 cloves garlic
2 teaspoons salt
1 teaspoon oregano
1 teaspoon ground cumin
1 pork butt (cut into 1/2 inch slices, leave attached at one end)
4 slices pineapple (1/4 inch thick)
* tortillas
1/2 onion (chopped)
1/4 cup chopped fresh cilantro
* lime wedges

Directions:
1. Bring the guajillo and ancho chilies to boil in a pot with some water.
2. Turn off the heat and let the chilies rehydrate for about an hour.
3. Puree the chilies, onion, pineapple, chipotle chili in adobo sauce, vinegar, garlic, salt, oregano and cumin.
4. Cover the pork in 3/4 of the sauce completely and let it marinate in the fridge for 1 hour.
5. Place the pork in a baking pan with a little water at the bottom.
6. Bake the pork in a preheated 450F oven for 30 minutes.
7. Reduce the heat to 300F, place the pineapple slices on the pork and cook until tender, about 3 hours.
8. Let the pork rest, covered, for 20 minutes.
9. Shred the pork and mix in the remaining sauce along with some chopped pineapple.
10. Serve in tortillas with chopped sweet onions and cilantro a lime wedge.

Note: Can be used as a filling in burritos.

Similar Recipes:
Carnitas Tacos
Pineapple Dak Bulgogi (Pineapple Korean BBQ Chicken)
Jerked Pulled Pork Wraps with Mango and Banana Relish
Salsa Verde Carnitas
Carnitas
Tinga
Char Siu (Chinese BBQ Pork)
Cochinita Pibil (Puerco Pibil)
Cochinita Pibil Tacos
Cuban Roast Pork (Lechon Asado)

Tacos al Pastor

46 comments:

Melissa said...

Wow! This looks so much better than something you would find at Chipolte, and I love Chipolte!

soulchocolate said...

I love how fresh this looks!

Elly said...

This looks so delicious, Kevin. I just bookmarked it. Mmm.

Lisa magicsprinkles said...

soulchocolate beat me to my adjective: "fresh". this just screams fresh and healthy. Lovely photography too.

Cathy - wheresmydamnanswer said...

This looks so great and I love that you incorporate those adobo chili's I just used them for the first time not too long ago and love the flavor they add to a meal!!

Jenn Sutherland said...

Al Pastor is one of my favorites...and these look delicious! I've never made them at home before - we live 2 blocks from a whole strip of tasty taquerias, but I might just give this one a go, as I have a shoulder roast in the freezer.

AnticiPlate said...

YUM! We have a restaurant in Seattle called La Carta de Oaxocao and they serve something VERY similar to this. I LOVE IT! This recipe is going on my list!

Mrs Erg├╝l said...

wow! This is loaded with good stuff!

Steph said...

That looks delicious!

Heather said...

yum. that sounds great. i'll have to try it!

Lori said...

You just sent my craving for Mexican food over the top! They look so tasty!

Holly said...

These look delicious. The pineapple and cilantro would be so bright and welcome in this month!

Esi said...

Here in LA we take our tacos very seriously, this looks like an excellent recipe!

Rosa's Yummy Yums said...

Tex-Mex food is really gorgeous and so is this dish! Absolutely yummy!

cheers,

Rosa

Homecooked said...

Wow...these look delicious and beautiful!

Leticia said...

Al Pastor is definitely one of my favorites...this looks so great. I just wish it was on a yellow corn tortilla. :o)

Debbie said...

Sounds delicious!

lisaiscooking said...

I can't go more than a couple days without some TexMex. Love the idea of keeping it simple and skipping the guac and sour cream.

Dawn said...

you must have such a wonderful spice cabinet. these look sooo good.
I made your maple pecan pie and added a few things to it...came out great!

Mike of Mike's Table said...

I'd never heard of this style of taco, but that sounds incredible. I love texmex flavors, I'll have to try this very soon

Rosie said...

Looks fresh, delicious and inviting Kevin, so much so I could eat a taco now~ YUM!

Rosie x

MissGreenTea said...

Yum...fresh, simple and delicious. That would make a great lunch...bookmarked ;)

Pam said...

Kevin, can I come over for dinner the next time you make these? My mouth started watering the second I looked at these photos. Delicious!

cindy* said...

yum! these look incredible.

Jan said...

Love all those ingredients - those tacos look good!

Erin @ The Skinny Gourmet said...

My husband and I just returned from a vacation in Mexico, and I definitely remember how mouthwatering those tacos al pastor are. So thanks for sharing such a memory-evoking recipe!

Although for health and ease of preparation I still think I prefer fish tacos in the end.

Karen said...

I'll take three - with rice and beans, please :)

amandalouden said...

Looks great! Love it.

Marc @ NoRecipes said...

Glad you liked them Kevin. This dish is actually a regional specialty of Puebla and isn't something you see in most mexican restaurants. Yours looks great!

Mrs. L said...

To me there is nothing like Tacos al Pastor. The best place to get them around here, is seriously, taco trucks. I had my first taco al pastor many years ago when one of the food trucks used to stop at our assembly place. Sooo good. This is something I need to try to make!

[eatingclub] vancouver || js said...

I find when I'm craving something, it's usually Tex-Mex or Mex. Tacos al pastor are one of my favourites. Delicious!

foodphotoblog.com said...

Good stuff. Luckily I live in San Diego where you can close your eyes throw a rock and you will most likely hit a taco stand. Nice photography.

Bellini Valli said...

I don't know how or why I have missed so many of your posts Kevin but things are looking good at Closet Cooking!!!!

Jeanne said...

Oh Kevin, this is probably my all-time favourite Mexican dish. We had it at my Mexican friend's wedding in Chihuahua, done on the vertical rotisserie and sliced directly onto our tacos - it was the most heavenly thing ever. Thanks for sharing the recipe - I just wish the chiles you mention were easier to get hold of in London :(

Jaime said...

yum! i am bookmarking this recipe too!

Ali said...

I think if my husband wasn't already married to me--and it it was legal--he would marry tacos al pastor! I've never made it though but since I found your recipe, I think I may have to try!

JamiePhoto said...

This recipe looks wonderful. I am planning on making these for a bunch of my friends soon and was wondering about how many taco's did this make for you?

Kevin said...

JamiePhoto: I used about a 3 pound pork butt and 6 inch across taco shells and I got about 8 tacos from it. You can easily choose the size of the pork butt that you use to increase the amount of tacos that you get.

jcs said...

I love the tacos...but you call this tex-mex???

Tacos al Pastor are a Mexico City dish...nothing "Tex" about them (unless you put them in a flour tortilla). In fact, last time I was in Texas, I visited all the Tex-Mex restaurants I could, and I had genuine trouble finding this dish. It's much easier to find them in Mexican restaurants in Washington, DC where I live...go figure...

Bob said...

Here is a link to a portable Al Pastor machine 21"tall & 14"wide. You just hook up propane and turn on the motor. They are $250 complete and there is a complete stainless one.

Bob said...

Woops forgot to post the link.
http://s423.photobucket.com/albums/pp319/gootjr/Al%20Pastor/

rutheye said...

just discovered your blog...and have already made three items. each one was better than ever. this taco recipe blew my husband away! pork has never tasted so good, aside from southern BBQ!

TaraTakesTheCake said...

yum! this is one of the foods i miss most from my monthly trips to Tijuana when I lived in San Diego!! Absolutely one of my favorite foods. and you dont have to skip on the guac! often times it is served with a very loose avocado salsa at the place I used to frequent

Anonymous said...

Los autenticos Tacos al Pastor son 100% Mexicanos! Si quieren comer autenticos tacos al pastor tienen que ir a Mexico. Aqui en USA no esta permitido cocinar la carne en el trompo como lo hacen en Mexico.

Anonymous said...

Tacos al Pastor is NOT tex mex.

Anonymous said...

I recently returned to US after living several years in Zihuatanejo, Mexico and have to agree: Mex not TexMex. There were al Pastor stands on almost every block. They were great for a late nite snack on the way home. Just watching the guys make the thin slices from the vertical rotating pork and pineapple was the best part. So yummy. I was wondering how I could possibly do this at home. Thanks for sharing this with us Kevin.

Post a Comment