Ingredients with Measurements:
- 1 lb. pork shoulder, sliced into thin strips
- 1/2 cup pineapple juice
- 1/4 cup white vinegar
- 1/4 cup achiote paste
- 2 tbsp. vegetable oil
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. cayenne pepper
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 12 small corn tortillas
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced fresh pineapple
- 1/2 cup diced white onion
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a large bowl, combine the pineapple juice, white vinegar, achiote paste, vegetable oil, oregano, cumin, salt, black pepper, cinnamon, cloves, and cayenne pepper. Mix well.
2. Add the sliced pork shoulder to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat a grill or grill pan to medium-high heat.
4. Thread the marinated pork strips onto skewers, alternating with slices of onion.
5. Grill the pork skewers for 8-10 minutes, turning occasionally, until the pork is cooked through and slightly charred.
6. Remove the pork from the skewers and chop into small pieces.
7. Heat the tortillas on the grill or in a dry skillet until warm and slightly charred.
8. To assemble the tacos, place a spoonful of chopped pork onto each tortilla. Top with diced pineapple, white onion, and cilantro.
9. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
Makes 12 tacos
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 18g
Protein: 12g
Sodium: 300mg
Sugar: 4g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Achiote paste can be substituted with paprika or chili powder.
- Pineapple juice can be substituted with orange juice.
Variations:
- Add sliced jalapeños or hot sauce for extra heat.
- Serve with guacamole or salsa on the side.
- Use flour tortillas instead of corn tortillas.
Tips and tricks:
- Make sure to slice the pork shoulder thinly for even cooking.
- Soak the skewers in water for 30 minutes before grilling to prevent them from burning.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
Storage instructions:
Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the tacos on a platter with a side of guacamole or salsa.
Garnishes:
Garnish with additional chopped cilantro and lime wedges.
Pairings:
Serve with a cold Mexican beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the pork is not cooked through, continue grilling until it reaches an internal temperature of 145°F.
- If the tortillas are too dry, brush them with a little bit of vegetable oil before heating.
Food safety advice:
- Always wash your hands and surfaces thoroughly when handling raw meat.
- Use a meat thermometer to ensure the pork is cooked to a safe temperature of 145°F.
Food history:
Taco al pastor is a popular street food in Mexico, influenced by Lebanese immigrants who brought the technique of spit-grilling meat with them. The dish typically features marinated pork cooked on a vertical spit and served on small tortillas with pineapple and onion.
Flavor profiles:
The marinade for this recipe features a blend of spices including cumin, cinnamon, and cloves, giving the pork a warm and slightly sweet flavor. The addition of pineapple adds a tangy and refreshing element to the dish.
Serving suggestions:
Serve the tacos with lime wedges on the side for squeezing over the top.
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Region: Mexican