Get ready to embark on a mouthwatering culinary journey that will transport you straight to the vibrant streets of Mexico! These Tacos al Pastor aren't just a meal - they're an explosion of flavors that will revolutionize your dinner routine. Imagine tender, marinated pork kissed by flames, sweet caramelized pineapple, and a creamy guacamole that will make your guests beg for your secret recipe. Whether you're a seasoned home chef or a curious foodie, this recipe promises to turn an ordinary evening into an extraordinary feast!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 tacos
Ingredients
- 1 lb pork shoulder, sliced
- 1/4 cup achiote paste
- 2 tablespoons vinegar
- 1 pineapple, sliced
- 6 corn tortillas
- 1 avocado, mashed
- 1/2 onion, diced
- 1/4 cup cilantro, chopped
Instructions
- Begin by preparing the pork shoulder. Slice it into thin strips, about 1/4 inch thick. This will help the meat marinate and cook evenly.
- In a mixing bowl, combine the achiote paste and vinegar. Stir well to create a marinade. The vinegar will help to thin out the achiote paste and enhance the flavor.
- Add the sliced pork shoulder to the marinade. Ensure all the pieces are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 20 minutes. For best results, marinate for a few hours or overnight.
- While the pork is marinating, prepare the guacamole taquero. In a separate bowl, mash the avocado until smooth. You can leave it slightly chunky if preferred.
- Add the diced onion and chopped cilantro to the mashed avocado. Mix well to combine. Season with salt to taste and set aside.
- After the pork has marinated, heat a large skillet or grill over medium-high heat. Add the marinated pork shoulder to the skillet. Cook for about 10-15 minutes, stirring occasionally, until the meat is browned and cooked through.
- In the same skillet, add the pineapple slices. Grill them for about 3-4 minutes on each side until caramelized and slightly charred. Remove from heat and chop into small pieces.
- Warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side, or until pliable.
- To assemble the tacos, place a portion of the cooked pork shoulder on each tortilla. Top with grilled pineapple and a generous spoonful of guacamole taquero.
- Serve the tacos immediately with additional cilantro and lime wedges on the side, if desired. Enjoy your delicious Tacos al Pastor with Guacamole Taquero!
Tips
- Marination is Key: Don't rush the marinating process. The longer the pork sits in the achiote and vinegar marinade, the more flavorful and tender it becomes. Overnight marination can elevate your tacos from good to phenomenal.
- Pineapple Perfection: When grilling pineapple, look for those beautiful caramelized char marks. They'll add a smoky-sweet dimension that complements the spiced pork beautifully.
- Tortilla Technique: Warm your corn tortillas just before serving. A quick 30-second toast on each side will make them pliable and enhance their corn flavor.
- Guacamole Pro Tip: For the freshest guacamole, prepare it just before serving to prevent browning and maintain that vibrant green color.
- Customization is King: Feel free to add extra toppings like diced radishes, extra cilantro, or a squeeze of lime to personalize your tacos.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 22g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 75mg
