Slice the pork into 1 cm (¼ inch) thick slices and add to the marinade, then toss to make sure that all pieces are coated. Add the rehydrated chiles to a blender with some of the boiling water, blend to a paste, and add to the same bowl. In a large bowl, whisk together the achiote paste, oregano, cumin, salt, pepper, vinegar, orange juice, and pineapple juice until smooth. Bring 5 dl water to a boil, turn off the stove and let the chilies soak in the hot water until they’re nice and plumb (about 15-20 minutes). Remove the stems and seeds from the dried chilies and fry on a hot pan for 1 minute on each side until it’s slightly charred, but not burnt. This preparation has significantly less fat than when prepared with traditional pork shoulder, so eat it without the guilt. Once seared, serve on warmed tortillas with an assortment of toppings. Don’t move the meat because you want to develop a nice, brown sear on one side. When the oil is hot, add a single layer of meat to the skillet (don’t overcrowd the meat). Add about 1 tablespoon of oil to the skillet. To make the tacos, heat a large skillet over medium-high heat. This is especially nice if you are having a dinner party because you can cook the meat the day before. At this point, the meat may be refrigerated and the meat will taste even better the next day. Tent the pork and allow it to rest for 15 minutes before cutting.Ĭut the pork into small, bite-size pieces. Bake the pork for roughly 25 to 30 minutes or until the internal temperature of the pork has reached 160F. Place the sheet pan in the oven and pour about 1 cup of water into the sheet pan. Make sure the top of the pork has a nice, even layer of the marinade (discard any remaining marinade left in the glass dish). When the pork has finished marinating, place the pork on the rack. Cover a rimmed sheet pan with aluminum foil then place an oven-safe rack in the sheet pan. Do not marinate longer than 1 1/2 hours or the enzymes in the pineapple will start breaking down the meat.Ībout 20 minutes before the meat has finished marinating, take the meat out of the refrigerator to take the chill off. #Authentic al pastor taco recipe full#
Make sure all of the pieces are full coated in the marinade, then cover and refrigerate for about 1 1/2 hours. Add the meat to the glass dish and cover with the remaining marinade. Pour a little of the chilled marinade to coat the bottom of a 9×13″ glass dish. Cut the tenderloin lengthwise into 4 long pieces. Remove the pork tenderloin from the package and dry it well with paper towels. Stir to combine, cover, and refrigerate for about 1 hour.
Add the puree to the bowl with the strained chilis (no need to strain the other ingredients). Discard the skins and solids that will not go through the strainer.Īdd the remaining marinade ingredients to the blender and completely puree.
Using a fine-mesh strainer, strain the pureed chilis into a large bowl, pushing and scraping the chilis through the strainer. Add about 1/2 cup of the steeping water to the blender as well to make it easier to puree the chilis. When the chilis have steeped for about 25 minutes, remove the chilis from the water and add the chilis to a blender. This includes roughly cutting up the onion, garlic, and pineapple as well as measuring out the other ingredients for the marinade. While the chilis are steeping, prepare the other marinade ingredients and add them to a bowl. Let the chilis steep in the hot water for about 25 minutes.
Bring to a boil and remove the saucepan from the heat. Put the chilis in a saucepan and cover with water.
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