Tacos Al Pastor (Marinated, Spit-Roasted Tacos)
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
49
Spice
39
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Lime Juice (fresh)3 tsp
Salt1 cup
Onion (chopped)2 large
Garlic (cloves, unpeeled)1 small
Bay Leaf (fresh mexican)2 cups
Pineapple (chopped fresh)1 cup
Cilantro (chopped fresh)1
LardDirections:
1
The day before you plan to eat, place the pork in a large bowl and toss with the lime juice and salt
2
Heat a comal or nonstick skillet to medium-high heat
3
Add the onion wedge and garlic, placing the garlic near the edge, away from direct heat
4
Cook until soft and blackened in spots, turning occasionally, about 7 minutes
5
Peel the garlic and place both items in a blender jar
6
Crumble the achiote paste into the blender and add the vinegar, cumin seed, peanuts and bay leaf along with the cinnamon stick, cloves and allspice
7
Blend until smooth
8
Pour the marinade over the meat and toss to coat
9
Cover with plastic wrap and refrigerate for 24 hours
10
The next day, prepare the garnishes: Chop the pineapple, slice the limes into wedges, prepare the salsa, and chop the cilantro and onion
11
Heat a large heavy skillet to high heat and add 1 teaspoon lard
12
When smoking, add one piece of marinated steak
13
The meat should sizzle and smoke, so make sure you have a working fan and vent on your stove
14
Cook until the meat starts to release its juices and lighten slightly in color, 2 to 3 minutes, then flip and cook 2 to 3 minutes more
15
Both sides should have dark-brown charred spots; if they don't, raise the heat higher
16
Transfer to a cutting board and repeat with the remaining steaks, scraping the pan well to remove any burned bits between frying
17
Scrape out the pan once more and cook the pineapple until soft and charred in spots
18
Remove to a bowl
19
Warm the corn tortillas on a comal or nonstick skillet and place in a dishcloth to keep warm
20
Chop the meat into small pieces
21
Serve on a platter and let guests feed themselves, passing the tortillas and garnishes
22
The day before you plan to eat, place the pork in a large bowl and toss with the lime juice and salt
23
Heat a comal or nonstick skillet to medium-high heat
24
Add the onion wedge and garlic, placing the garlic near the edge, away from direct heat
25
Cook until soft and blackened in spots, turning occasionally, about 7 minutes
26
Peel the garlic and place both items in a blender jar
27
Crumble the achiote paste into the blender and add the vinegar, cumin seed, peanuts and bay leaf along with the cinnamon stick, cloves and allspice
28
Blend until smooth
29
Pour the marinade over the meat and toss to coat
30
Cover with plastic wrap and refrigerate for 24 hours
31
The next day, prepare the garnishes: Chop the pineapple, slice the limes into wedges, prepare the salsa, and chop the cilantro and onion
32
Heat a large heavy skillet to high heat and add 1 teaspoon lard
33
When smoking, add one piece of marinated steak
34
The meat should sizzle and smoke, so make sure you have a working fan and vent on your stove
35
Cook until the meat starts to release its juices and lighten slightly in color, 2 to 3 minutes, then flip and cook 2 to 3 minutes more
36
Both sides should have dark-brown charred spots; if they don't, raise the heat higher
37
Transfer to a cutting board and repeat with the remaining steaks, scraping the pan well to remove any burned bits between frying
38
Scrape out the pan once more and cook the pineapple until soft and charred in spots
39
Remove to a bowl
40
Warm the corn tortillas on a comal or nonstick skillet and place in a dishcloth to keep warm
41
Chop the meat into small pieces
42
Serve on a platter and let guests feed themselves, passing the tortillas and garnishes