![]() ![]() Mexican Oregano – Lemony, with a deep but mild hint of licorice.Cumin, Cinnamon, & Cloves – Three very warm, earthy, and rich spices.Pineapple Juice – This sweet and acidic tropical fruit will tenderize and flavor the pork, melding beautifully with the spicy chili seasoning.It can be found at any Mexican market, but it’s also easy to make at home! Achiote Paste – For that iconic color and flavor.Chili Seasoning – Check the recipe card to learn how to prepare your own, or use your favorite store-bought mix.Marinade – Along with white vinegar, onion, and garlic, this sweet and spicy combination is a mix of:.Pork – I use boneless pork shoulder for this recipe.Now let’s make some al pastor tacos! INGREDIENT NOTES AND SUBSTITUTIONS Read on and check out the video in this post to learn how to make this authentic and addictive Mexican dish. You can marinate the meat overnight if you’d like – that’s what I do! But 4 hours is enough time to really tenderize and flavor the pork. These ingredients are optional, but they add a beautiful depth that you won’t want to miss! They can be found in any Mexican supermarket. My tacos al pastor recipe contains Mexican oregano, epazote, and achiote paste for a truly authentic flavor. Whereas shawarma typically uses lamb (thus the “shepherd style” name), gyros and tacos al pastor in Mexico are made using pork. It’s also similar to the Turkish doner kebab and the Greek gyros. Al Pastor’s history is most likely a result of the shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. A play on lamb shawarma, this “shepherd style” meal is seared with flavor and can be prepared (and enjoyed!) in a variety of ways. Serve with warm tortillas, tomatillo-avocado salsa, finely diced onions, chopped cilantro, and lime wedges – maybe a margarita or two on the side.Tacos al pastor is a Mexican dish with a Lebanese origin.Carve off the meat in thin slices with a sharp knife into a bowl or directly into the taco like a true taquero!.Taste for hot sauce, acidity and salt and fold in some finely chopped pineapple – then transfer to a bowl. Add the avocado, juice of half a lime, a handful of cilantro, and 4-5 tbsp of Vera Mexicana Tomatillo Verde Sauce (add more or less depending on your spice tolerance) in a blender and blend until smooth. While the meat is resting, make your salsa! Peel and de-seed an avocado and cut into chunks.Bake in the oven for 1,5 hours until the pork looks grilled on the outside of your “trompo” and rest the meat outside of the oven for 10 minutes.Place two more slices of pineapple at the top. Place the wooden skewer directly in the middle of the pineapple slices and fill up the skewer with the pork slices until there’s about 4 cm left at the top.Cut the pineapple into 2 cm (½ inch) slices and place two slices in the middle of the baking sheet. Preheat oven to 350☏ (180☌) and line a baking sheet with parchment paper.Cover the bowl and let it marinate in the fridge for at least 4 hours or preferably overnight. Slice the pork into 1 cm (¼ inch) thick slices and add to the marinade, then toss to make sure that all pieces are coated.Add the rehydrated chiles to a blender with some of the boiling water, blend to a paste, and add to the same bowl. In a large bowl, whisk together the achiote paste, oregano, cumin, salt, pepper, vinegar, orange juice, and pineapple juice until smooth.Bring 5 dl water to a boil, turn off the stove and let the chilies soak in the hot water until they’re nice and plumb (about 15-20 minutes). Remove the stems and seeds from the dried chilies and fry on a hot pan for 1 minute on each side until it’s slightly charred, but not burnt.
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