Grilled Tacos al Pastor

Course: Lunch / Dinner

Cuisine: Mexican

Prep Time: 30

Cook Time: 3

Marinating time: 12

Total Time: 15 30

Servings:

Calories: 247kcal

Author: Kris Longwell

Grilled Tacos al Pastor is a true flavor explosion. Allow the pork to sit in the marinade for at least 12 hours for maximum flavor. If you don't have a skewer plate, you can simply grill the meat on your gas or charcoal grill. You can also roast the meat in the oven. The homemade chili paste can be made up to 2 weeks in advance.

Print Recipe

Equipment

Al Pastor Skewer for Grill
Charcoal or gas grill

Ingredients

For the Chili Paste

1 cup vegetable oil
20 guajillo chiles dried, stems and seeds removed
35 chiles de Arbol dried, stems and seeds removed
4 cloves garlic
2 teaspoon Kosher salt
1 chicken bouillon cube

For the Tacos al Pastor

1 3 lb pork shoulder boneless
½ cup pineapple juice
½ cup distilled white vinegar
¼ cup chili paste
¼ cup achiote paste
6 tablespoon light brown sugar
4 cloves garlic
1½ teaspoon oregano dried, preferably Mexican
1½ teaspoon cumin ground
1½ teaspoon black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 tablespoon Kosher salt
1 whole pineapple
12 corn tortillas
1 cup red onion finely chopped, for garnish
cilantro fresh, chopped, for garnish
lime wedges for serving

Instructions

Make the Chili Paste

Heat the oil in a large, sturdy skillet over medium heat until shimmering. Add the chiles and garlic and stir to coat with the oil. Simmer in the oil for about 2 minutes. Use a slotted spoon or tongs to carefully remove the chiles and garlic and place them on a platter lined with paper towels.
1 cup vegetable oil, 20 guajillo chiles, 35 chiles de Arbol, 4 cloves garlic
Pat the chiles and garlic dry and place them in a large pot. Add just enough water to cover the chiles. Bring to a simmer and cover. Simmer for 7 minutes, or until the chiles are very tender.
Drain the chiles and garlic through a colander into a heatproof bowl, reserving the liquid.
Transfer the chiles and garlic to a blender. Add the salt, bouillon cube, and 1 cup of the chile water. Purée for 1 minute, until very smooth. Allow the paste to cool down and then transfer to a jar with a tight-fitting lid. Refrigerate for up to 2 weeks.
2 teaspoon Kosher salt, 1 chicken bouillon cube

Make the Tacos al Pastor

Place the pork shoulder in the freezer for 30 minutes (this makes slicing it easier).
1 3 lb pork shoulder
In a blender, add the pineapple juice, vinegar, oil, chile paste, achiote paste, brown sugar, garlic, oregano, cumin, pepper, cinnamon, cloves, and salt. Purée until smooth. Set aside.
½ cup pineapple juice, ½ cup distilled white vinegar, ¼ cup chili paste, ¼ cup achiote paste, 6 tablespoon light brown sugar, 4 cloves garlic, 1½ teaspoon oregano, 1½ teaspoon cumin, 1½ teaspoon black pepper, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, 2 tablespoon Kosher salt
Remove the pork shoulder from the freezer and use a sharp knife to cut it into ¼-inch slices.
Place the pork in a large dish and pour about three-quarters of the marinade over it. Turn the meat over and press the marinade into the pork. Cover and chill for up to 24 hours, preferably overnight. Add the remaining marinade/sauce to a container with a lid and refrigerate.
Prepare your charcoal (or gas) grill to medium-high heat, creating a 2-zone (heat and no-heat) set-up.
Cut the top and base off the pineapple. Cut two ½-inch slices. Cut the remaining pineapple into slices or chunks, cutting around the core.
1 whole pineapple
Press one pineapple slice down the skewer and then layer the marinated pork on the skewer. Top with the other pineapple slice.
Place the skewer plate over the indirect heat and cover for 1 hour.
After 1 hour, use kitchen shears (or a sharp knife) to cut away dark spots on the edges of the meat. Cover and cook for another 45 minutes.
Add the pineapple slices and cook for another 15 minutes (the meat should cook for 2 hours). Add the extra sauce to a saucepan and gently warm it.
Carefully remove the skewer plate and pineapple from the grill. Cut the pineapple into chunks and use a large, sharp knife to slice pieces of meat from the skewer.
Serve at once with warmed corn tortillas, garnished with the grilled chopped pineapple, cilantro, onion, warmed sauce, and lime wedges.
12 corn tortillas, 1 cup red onion, cilantro, lime wedges

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

You can create a makeshift skewer plate by placing a slice of pineapple on a heatproof skillet (or pan) and inserting wooden or metal rod or rods into it. Add the meat to the rod or rods and top with the pineapple.

Be sure to make sure you will be able to close the lid with the tower of meat on the grill. This is important to test before you get started.

You can also roast the pork in your oven set at 400°F for approximately the same amount of time. Keep an eye on the meat and trim any edges that are starting to burn.

You can also simply grill the slices until the edges are crispy and the meat is cooked. This will only take about 15 to 25 minutes, depending on how thick your slices are.

Nutrition