Welcome to the ultimate culinary journey with ArnieTex as we recreate the magic of the world-famous Tacos Al Pastor, right in your backyard! Tacos Al Pastor is a dish that truly encapsulates the vibrant flavors of Mexican cuisine, and with this recipe, you'll enjoy a homemade adobo-marinated pork, grilled to perfection to achieve that characteristic char and succulence. Fire up your grill and get ready for a taco experience that will transport your taste buds straight to the heart of Mexico!
Ingredients:
- 15 Guajillo chiles
- 4 Ancho chiles
- 3 Chile de Arbol (optional for extra heat)
- 1/2 medium white onion
- 6 garlic cloves
- 2 Chipotle peppers in adobo sauce
- 1 bay leaf
- 2 tablespoons Achiote paste
- 2 teaspoons salt
- 2 tablespoons apple cider vinegar (white vinegar is also fine)
- 1/2 teaspoon Mexican oregano
- 2 cloves
- 1 cinnamon stick
- 1/4 cup crushed pineapple
- 1/2 cup pineapple juice
- 1 pork butt (size depending on number of servings desired), sliced into thin sheets
- Corn tortillas
- Fresh pineapple slices for grilling
- Cilantro and diced onions for garnish
Equipment:
- Blender
- Spice grinder (optional)
- Skewers (preferably large and sturdy for 'trompito' style)
- Grill
Instructions:
1. Begin by deseeding the Guajillo and Ancho chiles. If desired, deseed the Chile de Arbol as well.
2. In a pot, simmer the deseeded chiles and bay leaf in water for 10-15 minutes until soft and pliable. Avoid overcooking to retain flavor in the chiles.
3. Grind the cloves and cinnamon stick together using a spice grinder. If you don't have one, a mortar and pestle works as well.
4. Allow the chiles to cool slightly, then transfer to a blender with enough of the simmering liquid to allow for a smooth blend.
5. To the blender, add the raw onion (for a stronger flavor), garlic, Chipotle peppers, crushed pineapple, pineapple juice, Mexican oregano, apple cider vinegar, and the ground spices.
6. Add the Achiote paste, breaking it into small pieces for easier blending. Blend until you achieve a smooth adobo sauce, adding extra simmering liquid if needed to adjust the consistency.
7. Marinate the thinly sliced pork butt in the adobo sauce for at least 2 hours, ideally overnight in the refrigerator.
8. When ready to cook, skewer the marinated pork onto the skewers, layering it to form a 'trompito' (small trombone-shape).
9. Preheat your grill for indirect cooking or for cooking over open fire, whichever you prefer.
10. Grill the 'trompito' by rotating it occasionally to ensure even cooking and charring on all sides until the pork is thoroughly cooked and browned.
11. While the pork is grilling, grill slices of fresh pineapple until they have nice grill marks on them.
12. Once the pork is cooked, thinly slice it off the skewers and serve on warm corn tortillas.
13. Garnish the tacos with the grilled pineapple, fresh cilantro, and diced onions. Serve immediately.
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Prep Time: 30 minutes (plus marinating time)
Cook Time: 30 minutes
Total Time: 1 hour (plus marinating time)
Servings: Will vary depending on the size of the pork butt.
Cooking Tips:
- Marinating the pork overnight will infuse it with deeper flavors.
- Adjust the amount of Chile de Arbol in the adobo for preferred heat levels.
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Discover more mouthwatering recipes on ArnieTex's YouTube channel: https://www.youtube.com/@ArnieTex
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Tacos al Pastor