Al Pastor Tacos
Marinated pork shoulder or chicken cooked on a vertical spit, served in warm tortillas with pineapple and onion. Meat is sliced thin and assembled to order with fresh garnishes and lime.
Ingredients
Method
Combine chili powder, achiote, garlic, cumin, oregano, salt, and black pepper in a bowl. Stir in olive oil, vinegar, and lime juice to form a paste.
Coat the pork or chicken evenly with the marinade. Stack meat onto metal skewers, alternating with pineapple slices, or layer into a loaf shape; reserve any leftover marinade. Cover and refrigerate for at least 2 hours, or up to 24 hours.
Heat grill to medium-high (375–425°F). If using a vertical spit, suspend the skewer over a drip pan; otherwise, place the loaf-shaped meat on a grill grate. Brush occasionally with reserved marinade.
Cook for 60–90 minutes, turning occasionally to brown all sides evenly. The meat should reach 165°F (chicken) or 190°F (pork) on a thermometer and develop a crispy, caramelized exterior.
Remove meat from heat and let rest for 5 minutes. Slice thin, about 1/8 inch thick, peeling away from the spit or cutting from the loaf.
Warm tortillas on the grill or stovetop until pliable. Fill each with a handful of sliced meat and top with diced red onion and cilantro.
Serve tacos immediately with lime wedges on the side for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →