Tacos al pastor

tacos_al_pastor

Tacos al pastor is one of the most popular dishes in Mexican cuisine. It is a traditional street food that is beloved by locals and tourists alike. The dish is famous for its unique combination of flavors, which can be attributed to the ingredients used in the recipe.

The dish originated in Central Mexico, where Lebanese immigrants introduced the shawarma style of cooking meat on a spit. The locals adapted the recipe by replacing the lamb meat with pork and the addition of Mexican spices and ingredients such as pineapple and chili. This is how the iconic Tacos al pastor came to be.

The word “al pastor” means “shepherd style” in Spanish, which refers to the way the meat is cooked on a vertical spit, similar to that of a shawarma. The meat is marinated in a blend of spices, including chili peppers, vinegar, garlic, and achiote paste, which is made from annatto seeds. This marinade gives the meat its distinct orange color and bold flavor.

The pork is then stacked on a vertical spit, along with a pineapple on top. The heat from the spit causes the meat to cook slowly, as it is slowly rotated, allowing the juices to evenly distribute throughout the meat. The pineapple adds a sweet and tangy flavor to the meat, and the juices from the fruit help to further tenderize the meat.

Once the meat is cooked, it is sliced off the spit and served in warm tortillas. The tacos are typically garnished with fresh cilantro, onion, and a squeeze of lime juice. Some popular condiments that are often served with Tacos al pastor include salsa verde, salsa roja, and guacamole.

The best part about making Tacos al pastor is that it is easy to prepare at home with a few basic ingredients. While it may seem intimidating to make, with a little preparation and some patience, you can recreate this delicious dish in your own kitchen.

To make Tacos al pastor at home, you will need lean pork, pineapple, achiote paste, chili powder, ground cumin, garlic, and white vinegar. You will also need a vertical spit or a rotisserie oven to cook the meat.

The first step is to prepare the marinade by blending the achiote paste, chili powder, ground cumin, minced garlic, and white vinegar in a blender until smooth. Rub the marinade all over the pork and refrigerate it for at least four hours, but preferably overnight.

Next, prepare the pineapple by slicing it into thin rounds. These will go on top of the meat as it is cooking. After the marinating is complete, you can stack the meat and pineapple on the spit and cook it according to your preferred method.

Once the meat is cooked, slice it into thin pieces and serve it in warm tortillas with your favorite toppings. These tacos are perfect for any occasion, from a casual weeknight dinner to a festive party. They are sure to impress your guests and become a favorite in your recipe collection.

In conclusion, Tacos al pastor is a delicious and iconic dish that showcases the unique flavors of Mexican cuisine. This recipe has withstood the test of time and is enjoyed by people all over the world. Try making it at home to experience its authentic taste and to impress your family and friends.

Ingredients:

  • 1 lb. boneless pork shoulder
  • 1/2 cup pineapple juice
  • 1/4 cup white vinegar
  • 3 garlic cloves, minced
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup diced pineapple
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 8-10 corn tortillas

Instructions:

  1. In a blender, mix the pineapple juice, white vinegar, garlic, cumin, chili powder, oregano, paprika, salt, and pepper until smooth.
  2. Cut the pork into very small, thin slices.
  3. Transfer the pork to a large bowl and pour the pineapple marinade over it. Mix well to coat the pork evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
  4. Preheat a large skillet over medium-high heat. Place some of the pork slices in the skillet and cook until browned and slightly caramelized, about 3-4 minutes per side. Repeat with the remaining pork.
  5. Meanwhile, heat the tortillas on a comal or griddle until warm and flexible.
  6. To assemble the tacos, place some of the cooked pork on each tortilla. Top with diced pineapple, chopped onion, and cilantro. Serve immediately.