Tacos al Pastor are the best introduction to tacos to a rookie. They’re very popular on the street and easy to make at home. So far no one that I offered them to has disliked them. In the absence of a vertical grill, use a horizontal grill and cook in low heat.
For the adobo
- 4 chiles guajillos stemmed, seeded and deveined
- 2 chiles de árbol stemmed, seeded and deveined
- 1/2 onion
- 2 cloves garlic
- 1 pinch fine herbs
- 2 ounces achiote paste
- 4 tbsp white vinegar
- juice of one orange
- juice of one lemon
- 2 tbsp chicken or vegetable broth
- salt to taste
- 2 lbs pork loin in fillets marinated per above
- 6 slices fresh pineapple
- 18 corn tortillas
- Boil the chiles 3 to 5 minutes in two cups of water. Reserve. Once the chiles cooled off, mix all adobo ingredients in a blender into a uniform thick sauce. You may use the water where you boiled the chiles to help the blender. Marinate the meat with the adobo for at least a couple of hours in the refrigerator.
- Set up your wood or charcoal or gas grill to low heat and grill the marinated pork fillets and the whole pineapple slices. Heat the tortillas. Chop the cooked meat and pineapple and make yourself some tacos. Garnish with fresh onion and cilantro, and with your favorite salsa.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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