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Tacos Al Pastor
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Brief Description
Homemade chili paste marinade, marinated pork rump or leg, cooked to perfection for delicious tacos with pineapple, onion and cilantro.
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Main Ingredient
pork leg or rump
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Category: Pork
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Cuisine: Mexican
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Prep Time: 440 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
As preference, I have always used a cast-iron skillet over an open flame, usually a charcoal grill with an audience of loved ones. I have so enjoyed this dish. Though simplistic, it engages community and not mere ego. So set a date, prepare your flame and surround yourself with people you love most (or better yet - those who need love the most).
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Posted By: LegacyCookbook
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Posted On: Oct 01, 2017
Number of Servings:
Ingredients:
- 6 - guajillo chilies seeded and membranes removed
- 4 tablespoons - apple cider vinegar
- 2 cloves - garlic peeled
- 1 pinchs - ground cumin
- 1 1/2 whole - cloves
- 2 tablespoons - pineapple juice optional
- 18 ounces - (500 g) pork leg OR rump thinly sliced
- 2 1/2 tablespoons - corn oil or a little more, as needed
- 1 - large onion thinly sliced
- - kosher salt
- 12 - small tortillas (corn or flour)
- 1/2 - pineapple peeled, quartered, cored, sliced
- 1 - small onion chopped finely
- 4 tablespoons - cilantro finely chopped
- - salsa
Directions:
Place chilies and vinegar in a sauce pan; simmer 15 minutes. Add garlic, cumin, and cloves; transfer to a food processor or blender and process until mixture becomes a paste (Add more vinegar if necessary and pineapple juice, optional). Then strain the mixture.
Transfer paste to a saucepan and cook, stirring, over low heat for 10 minutes. Remove from heat and allow to cool.
Spread a thin layer of chili paste over individual slices of meat, stack on plate, cover with plastic wrap, and allow to marinate in fridge overnight (or for 7 hours).
Heat oil in a skillet with the meat and cook for 2 minutes; turn and cook 2 minutes longer. Add onion and cook for 3 minutes, then transfer meat and onions to a serving plate.
In same skillet, cook tortillas individually 20-30 seconds on each side; remove from pan and place on paper towels to remove excess oil. Divide pork among tortillas evenly, then garnish with sliced pineapple, onion, cilantro and top with salsa.
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