Horizontal Tacos al Pastor
This recipe presents a deconstructed, 'horizontal' take on traditional Tacos al Pastor. Thinly sliced pork butt is marinated in a vibrant achiote and chipotle blend, then charred and combined with quickly cooked pineapple and onions. Served in warm corn tortillas with fresh toppings, it offers a delicious balance of smoky, sweet, and tangy flavors.
Equipment
- 1 Food Processor
- 1 Cast-Iron Skillet or Grill Essential for charring the pork and toasting tortillas
- 1 Large Freezer Bag For marinating the pork efficiently
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1 cup pineapple juice
- 1/4 cup vegetable oil plus more for cooking
- One 1-ounce package achiote paste
- 1 tablespoon adobo sauce
- 4 chipotles in adobo sauce
- 1 clove garlic
- Pinch kosher salt
- 2 pounds boneless pork butt sliced into 1/2-inch-thick slices, then into 1/2-inch-wide strips
- 12 fresh 6-inch white corn tortillas
- 1 yellow onion 1/4-inch dice
- 1 fresh pineapple peeled, cored, 1/2-inch dice
- 1/4 cup fresh cilantro leaves
- Cotija cheese crumbled, for serving
- Salsa for serving
Instructions
- Puree 3/4 cup of the pineapple juice, the vegetable oil, achiote paste, adobo sauce, chipotles, garlic and salt in a food processor. Mix the pineapple juice mixture with the pork in a freezer bag and move around to coat. Marinate the pork in the fridge, 1 to 2 hours.
- Preheat a cast-iron skillet or grill to medium-high heat. Lightly oil the skillet and add the tortillas, toasting, about 30 seconds per side. Remove the tortillas and store in a towel to keep warm.
- Raise the heat under the skillet to high and add 1 tablespoon vegetable oil. Remove the pork from the bag and wipe off any excess pineapple juice mixture. Cook the pork in batches, until charred and cooked through.
- Remove the pork from the skillet. Chop the meat into bite-size pieces. Add half of the onions and the fresh pineapple and quickly cook until lightly browned, about 2 minutes. Add the remaining 1/4 cup pineapple juice and the chopped pork back to the skillet with the juices.
- Place the pork, pineapple and onion mixture in the tortillas. Top with the remaining onions, cilantro, cotija and salsa. Order a margarita, apply SPF 2 and take a bite.
Notes
To achieve authentic 'al pastor' flavor, ensure the pork is sliced thinly and marinated for the full duration to absorb the achiote and chipotle notes. When cooking the pork, high heat is crucial for developing a charred exterior without overcooking the interior; cook in batches to prevent steaming. The final addition of fresh pineapple and onion to the skillet should be brief to maintain some texture and brightness. For enhanced presentation and flavor, consider finishing with a squeeze of fresh lime juice and a sprinkle of finely diced white onion and cilantro. Warming the tortillas properly is key to a pliable and enjoyable taco experience.