Ingredients with Measurements:
- 1 lb. pork shoulder, sliced into thin strips
- 1/2 cup pineapple juice
- 1/4 cup white vinegar
- 2 tbsp. achiote paste
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil
- 8 corn tortillas
- 1/2 cup diced pineapple
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced onion
- Lime wedges, for serving
Special equipment needed:
- Griddle or large skillet
Step-by-step instructions:
1. In a large bowl, whisk together the pineapple juice, white vinegar, achiote paste, garlic, oregano, cumin, salt, and black pepper.
2. Add the pork strips to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
3. Heat the vegetable oil in a large skillet or griddle over medium-high heat.
4. Add the marinated pork strips to the skillet and cook, stirring occasionally, until browned and crispy, about 8-10 minutes.
5. While the pork is cooking, warm the tortillas on the griddle or in a separate skillet.
6. To assemble the tacos, place a few pieces of the cooked pork on each tortilla. Top with diced pineapple, chopped cilantro, and diced onion.
7. Serve with lime wedges on the side.
- Time:
Preparation time: 10 minutes + marinating time
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 8 tacos
Nutritional information:
- Calories per serving: 220
- Fat: 11g
- Carbohydrates: 17g
- Protein: 14g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Achiote paste can be substituted with paprika or chili powder.
Variations:
- Add sliced jalapenos or hot sauce for extra heat.
- Top with crumbled queso fresco or cotija cheese.
Tips and tricks:
- For extra flavor, marinate the pork overnight.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- To make the tacos gluten-free, use corn tortillas instead of flour tortillas.
Storage instructions:
- Store leftover pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and a sprinkle of chopped cilantro.
Garnishes:
- Lime wedges, chopped cilantro, diced onion, sliced jalapenos, crumbled queso fresco or cotija cheese.
Pairings:
- Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice, refried beans, guacamole, or salsa.
Troubleshooting advice:
- If the pork is not browning or crisping up, increase the heat slightly and cook for a few more minutes.
Food safety advice:
- Use a meat thermometer to ensure the pork is cooked to a safe internal temperature of 145°F.
Food history:
- Al pastor is a popular Mexican dish that originated in central Mexico, where it was influenced by Lebanese immigrants who brought with them the tradition of shawarma.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a main dish for dinner or as a snack or appetizer.
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Region: Mexican