In a very large skillet, heat it on high heat until it is scorching hot.Cover with plastic wrap and let it marinade in the refrigerator for one hour (and no more because those pineapple enzymes are powerful!) In a large bowl or dish, slather thick marinade between layers of pork and add the sliced onions in between, placing each new layer of pork directly on top of each other.Pour this pineapple-chilies mixture back into the blender or food processor and add cumin, oregano, garlic, achiote paste, 1 tablespoon of white vinegar and 1 tablespoon of salt and blend until smooth.It will be a bit thick so use a spatula or spoon and keep stirring the mixture against the sieve. Blend for a few minutes until very smooth and pass through a fine mesh sieve. Add them to a blender and add the ½ cup of pineapple juice. Take the chilies out of the hot water and remove stems and seeds.Turn off the heat and let the chilies steep until they are pliable.
In a small pot bring some water to a boil and add the chilies.A large pineapple is usually placed on top of the stacked slices of pork which has a natural enzyme called bromelain that tenderizes meat (the grilled pineapple also doubles as a great little topping to the tacos) Pig-friendly Mexican cooks likely adapted this equipment by swapping the lamb or beef that is traditionally used for shawarma for pork. This method of roasting meat is unique to al pastor in Mexico but common in the Middle East where it was brought to central Mexico by early Lebanese immigrants. This rotisserie-like pork, marinated in a mixture of chiles and spices, is used in a variety of ways in anything from tacos to tortas (sandwiches). Pork.Īl pastor means “shepherd style” in Spanish and refers to the way the meat is cooked. The geniuses there melted a thin slice of stringy cheese on the small corn tortilla before piling the shaved meat on top. And then there’s the one I had in Guanajuato thatshattered my taco world. I consider al pastor tacos one of my favorite tacos always there to satisfy at 2 am off a truck and is blow-your-mind-good freshly sliced off the trompo, a vertical rotisserie al pastor is traditionally cooked on. Karen Chan with her favorite version of the Mexican classic Tacos Al Pastor.
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