Tacos al Pastor

Method11 steps

1. 1

   Step 1: Before any pork contact, set aside ¾ cup of the ready achiote adobo marinade in a clean covered container. Coat all the ½-inch pork slices with the remaining 2¼ cups. Refrigerate the covered pork for at least 3 hours and up to 48 hours, keeping the clean reserve refrigerated separately.

   Pork has marinated at least 3 hours · 180 minUses 3 lb raw pork shoulder, cut into ½-inch-thick slices · 3 cups ready achiote adobo marinade, divided

2. 2

   Step 2: When ready to cook, keep the pork refrigerated while preparing the fruit and garnishes. Peel the half pineapple and cut into ½-inch slices if not already prepared. With clean utensils, brush the slices with some of the clean reserved marinade; keep the unused reserve separate from the pork and its utensils. Wash and roughly chop the cilantro (1 cup), peel and roughly chop the onion, and wash and quarter the limes (2). Keep these garnishes ready.

   Uses ½ pineapple, peeled and cut into ½-inch-thick slices · Some of the clean ¾-cup reserve from step 1 for pineapple; retain the rest separately · 1 cup roughly chopped cilantro, for garnish · 1 cup roughly chopped white onion, for garnish · 2 limes, quartered for serving · Water for washing cilantro and limes, as needed

3. 3

   Step 3: Heat a large heavy skillet over medium-high heat, then add the first tablespoon of oil. Add as many prepared pineapple slices as fit without crowding. Sear the first face for about 3 minutes, until lightly charred.

   Turn first pineapple batch · 3 minUses Prepared pineapple slices from step 2, as many as fit in one layer · First 1 tbsp vegetable oil for pineapple

4. 4

   Step 4: Turn the pineapple and sear its second face for about 3 minutes, until juicy and lightly charred. Lift the cooked slices out. Repeat the two-face procedure with any remaining slices, using the same skillet oil; keep the unused clean marinade separate.

   Check second pineapple face · 3 minUses The first pineapple batch and its used pan oil · Any remaining prepared pineapple for later batches

5. 5

   Step 5: Let the cooked pineapple cool enough to handle. Remove its tough core and cut the flesh into strips about 1–2 inches long and ¼ inch wide. Put the cooked strips in a bowl and cover.

   Uses All cooked pineapple lifted from the skillet, leaving used pan fat behind

6. 6

   Step 6: Add the remaining tablespoon of oil to the skillet. Lift as many pork slices as fit without crowding from their marinade, season with kosher salt to taste and sear for about 2 minutes on the first face. Keep the remaining pork refrigerated in its marinade until the next batch. Discard all spent raw-pork marinade after lifting the final slices; it is separate from the clean reserved sauce.

   Turn first pork batch · 2 minUses Pork slices lifted from their raw-contact marinade, as many as fit in one layer · The used skillet and its retained cooking fat · Remaining 1 tbsp vegetable oil for pork · Kosher salt for pork, to taste

7. 7

   Step 7: Turn the pork and sear for about 2 minutes on the second face, continuing as needed until every slice is browned and reaches at least 63°C / 145°F. Transfer cooked slices to a clean board and repeat the two-face cooking procedure with the remaining pork without crowding the pan. Discard all spent raw-contact marinade.

   Check second pork face · 2 minUses The first pork batch and its used pan fat · Any remaining pork lifted from its raw-contact marinade for later batches

8. 8

   Step 8: Once the last pork batch has finished cooking, let the cooked slices rest for at least 3 minutes before cutting. Cut the rested meat across the grain into strips about ¼ inch thick and 1 inch wide.

   Rest cooked pork before slicing · 3 minUses All fully cooked pork lifted from the skillet

9. 9

   Step 9: Reduce the skillet to medium heat, return all the rested sliced pork and add the remaining unused clean marinade. Stir and cook for about 1 minute until thoroughly hot, then cover the meat for serving.

   Heat pork with clean reserved adobo · 1 minUses All rested sliced pork from step 8 · The used skillet and its retained cooking fat · Only the remaining clean reserve kept apart before pork contact

10. 10

    Step 10: For plain tacos, warm the corn tortillas on a preheated dry comal or cast-iron skillet over medium heat for about 1–2 minutes per side, until thoroughly hot and lightly browned. Keep warm in a tortilla warmer. Serve the hot pork, cooked pineapple, prepared cilantro and onion, lime wedges and salsa alongside so everyone can assemble their tacos.

    Uses Corn tortillas for the plain-taco share of the 12–14-wrapper allowance · Hot cooked pork for plain tacos, as desired · Cooked pineapple strips to share between tacos · Chopped cilantro and onion garnish, as desired · Quartered limes to squeeze over tacos, as desired · Ready salsa of your choice, to serve as desired

11. 11

    Step 11: For optional gringas, use flour tortillas instead of some of the corn wrappers. Warm each on the dry comal, add shredded queso asadero as desired, fold and let the cheese melt. Reopen, add a generous 1–2 tbsp hot cooked pork, fold again and serve. Make about twelve to fourteen tacos in total across the two wrapper choices; refrigerate leftovers within 2 hours.

    Uses Optional flour tortillas in place of some corn tortillas · Shredded queso asadero for optional gringas, as desired · About 1–2 tbsp hot sliced pork for each optional gringa