September 02, 2011

Tacos al Pastor

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Paul and I are suckers for good greasy pastor tacos. The best tacos we’ve ever had were actually from a small, almost taco stand in town, on a questionable road that had lawn furniture set up for you to sit and eat. Before they closed down about a year ago, they were by far the most juicy and flavorful pastor tacos. No extra toppings needed, just the season pork meat, grilled pineapple and a dash of cilantro and you were ready to chow… you didn’t need anything else.
Since they’ve closed we have settled for an actual Mexican restaurant which still satisfies the craving but nothing was going to stand up to those homemade corner-shop tacos.

Solution… make them ourselves at home. These were so simple to whip together and even better to devour. I was so happy that I had combined the right recipe to create our favorite mexican dish at home. This may not be the conventional way to put together a mexican recipe but it worked for us.

The mild heat smacked with the sweet onions and pineapple are such a match made in heaven (like mac n' cheese) so I beg of you to try these tacos. They are often over looked because of the unknown as to what 'pastor' means but let it be known that Paul and I live and die by the pastor taco way of life when it comes to Mexican.

Grab the bull by the horns and dig in to some juicy Pastor Tacos!

Tacos al Pastor
Recipe and photos by A Healthy Jalapeno

1 large white onion, sliced
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
1 sm jar chipotle chiles in adobo
1 packet Sazon Goya sin achiote (w/out annatto)

1/4 olive oil
3/4 water
3 1/2 lbs boneless pork sholder, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
Classic Guacamole
Corn tortillas
salsa verda salsa, optional
Lime wedges, for garnish

Add the next 4 ingredients; puree marinade until smooth. Place pork in large container or resealable bag. Add marinade, releasing excess air. Shake to coat and then chill at least 4 hours and up to 1 day.
Prepare grill (medium-high heat). Grill pineapple and onion until warm and slightly charred, 4 to 6 minutes per side. 
Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.

Grill tortillas until warm and slightly charred, about 10 seconds per side.
Serve pork in tortilla with grilled pineapples and onions, chunky classic guacamole, salsa verde, sprinkled with cilantro and lime wedges.



Erin said...

Look at that pork! These sound like amazing tacos! I LOVE Mexican food!

mike @ the culinary lens said...

Tacos Al Pastor are just so good one of my Mexican coworkers made them one day an I was blown away by the flavor. This looks great

Denise D said...

I LOVE Tacos al Pastor!! I have never made them myself and so excited to see this recipe!!! :)Can't wait to try it! :)

Angie said...

Your post about the roadside taco stand brought back memories for me. While vacationing with my brother in New Mexico, I found that the best places to eat were the screen door entry, hole in the wall restaurants. MMMMMM....I can still taste it. I will have to give these a try. I have never had pastor tacos.

Laura Jeanne said...

Thanks everyone, they were delicious and gone way to fast. The flavor is excellent but Angie like you said, there is nothing better than a road-side dive taco!