Marinated Pork (Pastor) Street Taco

Marinated Pork (Pastor) Street Taco, the way we make it

Make it at home

Ingredients

• *For the al pastor marinade & pork:**
• 2 lbs boneless pork shoulder, sliced ¼-inch thick
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 tbsp achiote paste (available at Latin grocery stores)
• 3 cloves garlic
• ½ cup fresh orange juice
• 2 tbsp white vinegar
• 1 tsp dried oregano (Mexican preferred)
• 1 tsp ground cumin
• 1 tsp kosher salt
• ½ tsp black pepper
• *For the pineapple topping:**
• ½ cup fresh pineapple, small dice
• 1 tsp guajillo chile powder (or ancho powder)
• Pinch of salt
• *For the tacos:**
• 8–10 small corn tortillas (6-inch)
• ½ small white onion, finely diced
• ½ cup fresh cilantro leaves
• 1 lime, cut into wedges
• Your favorite tomatillo or red salsa

Instructions

1. 1

   **Toast and rehydrate the chiles:** In a dry skillet over medium heat, toast guajillo and ancho chiles 30–45 seconds per side until fragrant. Transfer to a bowl, cover with boiling water, and soak 15 minutes until softened.

2. 2

   **Make the marinade:** Drain chiles and blend with achiote paste, garlic, orange juice, vinegar, oregano, cumin, salt, and pepper until very smooth, about 2 minutes. Strain through a medium sieve.

3. 3

   **Marinate the pork:** Coat the pork slices thoroughly in the marinade. Refrigerate at least 4 hours, preferably overnight.

4. 4

   **Make the pineapple topping:** Toss diced pineapple with guajillo powder and a pinch of salt. Set aside at room temperature.

5. 5

   **Cook the pork:** Heat a cast-iron skillet or grill pan over high heat until very hot. Working in batches to avoid crowding, sear pork slices 2–3 minutes per side until deeply caramelized with charred edges. Let rest 2 minutes, then roughly chop or slice into bite-sized pieces.

6. 6

   **Warm the tortillas:** Char each tortilla directly over a gas burner flame for 15–20 seconds per side, or in a dry skillet. Keep warm in a folded towel.

7. 7

   **Build the tacos:** Double up two tortillas per taco. Add a generous spoonful of al pastor, a pinch of diced white onion, a few cilantro leaves, and a spoonful of pineapple topping.

8. 8

   **Finish and serve:** Add a drizzle of salsa and a squeeze of fresh lime over each taco. Serve immediately.

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