Taco al Pastor (Marinated Pork Tacos)
Taco al Pastor is one of Mexico's most famous street foods, developed in the early 20th century under the influence of Lebanese immigrants. They adapted the original shawarma spit-roasted meat technique and combined it with Mexican ingredients - such as pineapple - to create al pastor. As the spicy marinated meat begins to cook, the aromas mingle with the sweetness of the caramelizing pineapple - instantly bringing the atmosphere of a Mexican street to your kitchen. The secret lies in the marinade and quick, high-heat cooking. An excellent choice for gatherings with friends, taco nights, or a special dinner. Tip: Use fresh lime juice just before serving to enhance the flavors.
Ingredients for this recipe
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Preparation Steps
1
Pour boiling water over the guajillo chilies and let them soak in the hot water for 15 minutes, or until softened. Drain well. Tip: If you don't have guajillo chilies, you can use other mild dried chilies.
2
In a blender or food processor, combine the softened chilies, garlic, vinegar, salt, cumin, oregano, Hungarian Sweet Paprika, and a little water until you have a smooth marinade. Tip: Add a few drops of water if the marinade is too thick.
3
Slice the pork shoulder into thin strips. In a bowl, toss the pork strips with the marinade, cover, and refrigerate for at least 4 hours, or preferably overnight. Tip: Marinating for longer will result in deeper flavors.
4
In a hot skillet or on a grill, cook the marinated pork pieces with pineapple chunks until nicely browned and the pineapple is slightly caramelized. Tip: Avoid overcooking to prevent dryness.
5
Warm the tortillas in a dry skillet or on a grill for a few seconds on each side until pliable. Tip: Brush them with a little water before heating to prevent them from cracking.
6
Before serving, finely chop the onion and cilantro. Fill the warm tortillas with the cooked pork and pineapple, then sprinkle with onion and cilantro. Serve with fresh lime wedges. Tip: Enjoy immediately for the freshest flavors.
