Experience the vibrant flavors of Mexico right in your own kitchen with our Authentic Al Pastor Tacos recipe, inspired by the mouth-watering offerings of Taco El Gordo in Vegas. Brought to you by the expertise of Wilsons BBQ, these tacos pack a punch with a homemade marinade that tenderizes the pork to perfection. Whether you're a seasoned chef or a cooking enthusiast, this recipe promises to deliver the best homemade tacos you've ever tasted.
Ingredients:
- 9 guajillo chilies
- 4 ancho chilies
- Water, for boiling
- 1/2 bulb of large garlic (about 8 cloves), peeled
- 1/2 small white onion, roughly chopped
- A pinch of Mexican oregano
- 3 tablespoons chipotles in adobo sauce
- 1/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 25g achiote paste
- A pinch of cumin powder
- 2 tablespoons Valentina's hot sauce (or any hot sauce of your choice)
- Salt, to taste
- 1 cup canned pineapple juice
- 1-2 lbs pork shoulder, thinly sliced (preferably by your butcher, or pounded thin at home)
- Pineapple slices for garnish and grilling (optional)
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Prep Time: 30 minutes (plus overnight marinating)
Cook Time: 10 minutes for the marinade, varying for pork
Total Time: 40 minutes active, plus marinating and cooking time
Equipment: Blender or food processor, stove, grill or skillet
Servings: Approximately 4-6 servings
Instructions:
1. Begin by cleaning your chilies. Split the guajillo and ancho chilies open and remove all seeds. Place the chilies in a pot and cover them with water.
2. Bring the chili-filled pot to a boil and cook for about 10 minutes, or until the chilies are soft and pliable.
3. While the chilies are softening, prepare your additional aromatics. In a blender, combine the peeled garlic cloves, chopped onion, a pinch of Mexican oregano, the chipotles in adobo sauce, apple cider vinegar, white vinegar, achiote paste broken into smaller chunks, cumin powder, hot sauce, and a generous pinch of salt.
4. Once the chilies are softened, add them to the blender (reserve the chili water). Allow the mixture to cool slightly before blending to avoid a hot liquid explosion.
5. Blend the chili and aromatics mixture until very smooth. If the mixture is too thick, add small amounts of the reserved chili water, ensuring not to add too much as it may impart bitterness.
6. Transfer the chili mixture to a bowl and let it cool. Once cooled, stir in the pineapple juice, tasting as you go, ensuring a good balance of acidity and sweetness.
7. In a large container, cover the thinly sliced pork shoulder with the marinade, ensuring every piece is generously coated. Refrigerate and let it marinate overnight for optimal flavor penetration and tenderization.
8. When ready to cook, heat up your grill or skillet to medium-high heat. Grill the marinated pork until charred and cooked through. The cooking time will vary depending on the thickness of the slices.
9. Serve the al pastor pork alongside grilled pineapple slices tucked into warm corn tortillas. Garnish with your preferred toppings, such as diced onions, cilantro, and a squeeze of lime.
Cooking Tips:
- If you are unable to source guajillo and ancho chilies, look for dried chilies in a Latin market or online.
- Achiote paste can typically be found in Mexican food sections in supermarkets or Latin markets.
- Don't skip the step of letting the pork marinate overnight; this is critical for infusing the meat with the rich flavors of the marinade.
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A special thank you to Wilsons BBQ for inspiring this succulent and memorable taco experience. For more delicious BBQ recipes and tips, make sure to visit their YouTube channel at https://www.youtube.com/@WilsonsBBQ
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