Also known as Tacos Al Pastor and in Spanish translates to Shepard Style. Uses a cooking method similar to the shawarma brought to Puebla, Mexico by Lebanese immigrants in the 1930’s. The Lebanese version uses spiced lamb with a flour tortilla. As the vertical cooking method expanded out of Puebla, Tacos Al Pastor took on the flavors of Mexico. Today Tacos Al Pastor are a staple in taquerias across Mexico. Its flavor palate is a traditional Mexican marinade of Guajillo peppers, cumin, oregano, achiote for the bright red color, garlic and pineapple juice for sweetness. Fruity, smokey and mildly spicy it’s traditionally paired with a spicy salsa for the heat. Top with diced onion. cilantro and spicy salsa and you have an authentic Tacos Al Pastor.
Prep Time: 15 mins
Soak Time: 25 mins
Cook Time: 2-3 mins
1 Yellow Onion – ¼ diced per recipe. 1 bulb garlic – 3 cloves per recipe.
Apple Cider Vinegar – 2 Tbsp per recipe.
1 can Pineapple crushed or juice – 1 cup per recipe. Fresh is not recommended.
2 – 2.5 lbs of boneless skinless chicken thighs or thinly sliced pork butt.
Customize every step of the way. Make your Al Pastor tacos with chicken, pork, jackfruit or your favorite vegan substitute. For a low carb lifestyle use is on a salad or with low carb tortillas. Controlling your sodium is as easy as putting in what’s right for you.
- Prep – with scissors cut chilis below the stem and deseed through the opening. Leave seeds in for a spicier marinade. Dice a ¼ yellow onion. Measure 2 Tbsp apple cider vinegar, measure 1 cup pineapple crushed or juiced (fresh pineapple not recommended). Separate and deskin 3 garlic cloves. Have salt handy.
- Cook – Toast whole chilis in a dry skillet over medium high heat. Keep tossing until chilis become really fragrant. About 2-3 mins. Be Careful not to burn the chilis.
- In a large bowl, soak chilis in 4 cups of hot tap water for 20-25 mins until chilis become tender and pliable.
- In a blender add softened chilis, spice packet, pineapple, apple cider vinegar, yellow onion, garlic, and salt to taste. Blend until smooth for about 2 mins. Marinade will be thicker if using crushed pineapple. Allow mixture to cool.
- Now you are ready to make Al Pastor. Use 2-2.5 lbs of chicken thighs or pork butt. Marinade 4hrs or overnight. Then grill or saute in a cast iron skillet. Be sure to put some char on it. For Vegan option marinade 14oz can of jackfruit and ½ cup of marinade. Be sure to squeeze the water out of the jackfruit. Saute in a skillet.
- Get your toppings ready and now you are ready to enjoy your Al Pastor tacos.
Servings: Makes 2 cups of marinade. Can store leftover marinade in the freezer for 2-3 months.
Al Pastor marinade is not known to be spicy. The Guajillo’s are a fruity chili, the smoked chipotle adds a smoky flavor and the pineapple juice gives it the fruity sweetness. Traditional Al Pastor has a spicy salsa as a condiment. You can control the heat with the spice level of the salsa.
- Control sodium by putting the amount that’s right for you.
- Use plant based meat, chicken or pork.
- Use low carb tortillas if you are on a low carb diet.
- Make a pineapple emulsion with a good quality pineapple flavor and water.
Our instructions are well thought out.
- First follow prep instructions and measure everything out and have it ready to go. The French call this Mise en place.
- Second, follow the cook instructions.
- Third, assemble your tacos.
- Lastly, enjoy!
- You can find the shelf life of the kit on the sticker on the bag. It will have the batch number and a best by date.
- Leftover Al Pastor marinade can be stored in the freezer for 2-3 months and refrigerated for 7-10 days.