Tacos Al Pastor

Barrett Sharpe

@barrettsharpe

6 days ago

Marinated pork, charred and shaved, piled into warm corn tortillas with pineapple, onion, and cilantro. Sweet, smoky, a little messy—in the best way.

#tacos#al-pastor#street-food#mexican#grilled

Recipe

Ingredients

·2 lbs pork shoulder, thinly sliced

·3 dried guajillo chiles, seeded

·2 dried ancho chiles, seeded

·3 cloves garlic

·1/2 white onion

·1/2 cup pineapple juice

·1/4 cup white vinegar

·2 tbsp achiote paste

·1 tsp dried oregano

·1 tsp cumin

·Salt

·Corn tortillas (double up)

·Fresh pineapple, diced

·White onion, finely chopped

·Fresh cilantro

·Limes

Instructions

1.Soak dried chiles in hot water for 10 minutes until soft.

2.Blend chiles, garlic, onion, pineapple juice, vinegar, achiote, oregano, cumin, and salt into a smooth marinade.

3.Coat pork completely and marinate at least 4 hours (overnight is better).

4.Cook over high heat (grill or cast iron). Let it char. Don’t rush this part.

5.Chop into small pieces once cooked and caramelized.

6.Warm tortillas directly over flame or pan.

7.Build tacos: pork, pineapple, onion, cilantro, squeeze of lime.

Notes (this is what matters)

·You want char + caramelization, not just cooked meat

·Pineapple isn’t optional — it balances everything

·Double tortillas = structure (don’t skip it)

·If it’s not a little messy, you did it wrong

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