Tacos al Pastor Recipe

Here is a recipe for one of Macayo’s popular dishes, Tacos al Pastor:

Tacos al Pastor Recipe

Ingredients

• 3 lb pork shoulder, sliced into thin strips
• 1 pineapple, peeled and cut into spears
• 15 corn tortillas
• 1/2 cup chopped onion
• 1/2 cup chopped cilantro
• Lime wedges for serving

Marinade:

• 6 dried guajillo chiles, stems and seeds removed
• 1 dried chile de árbol (optional for extra heat)
• 5 garlic cloves
• 1/4 onion, roughly chopped
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1 tbsp achiote paste or annatto powder
• 1 1/2 tsp kosher salt
• 1/4 cup apple cider vinegar
• 1/4 cup pineapple or orange juice

Instructions

1. Make the marinade: In a blender, combine the guajillo chiles, chile de árbol (if using), garlic, onion, oregano, cumin, allspice, cloves, achiote paste, salt, vinegar and juice. Blend until smooth.
2. Marinate the pork: Place the pork strips in a large bowl or resealable bag. Pour in the marinade and mix well to coat the pork. Cover and refrigerate for at least 2 hours, up to overnight.
3. Cook the pork: Heat a grill or grill pan to high heat. Remove the pork from the marinade and grill for 2-3 minutes per side until cooked through. Transfer to a cutting board and chop into bite-sized pieces.
4. Grill the pineapple: Brush the pineapple spears with oil and grill for 2-3 minutes per side until charred in spots. Remove and chop into small pieces.
5. Assemble the tacos: Warm the tortillas in a dry skillet or on the grill. Top each with some pork, grilled pineapple, chopped onion and cilantro. Serve with lime wedges.

Enjoy these flavorful Tacos al Pastor, inspired by the popular dish from Macayo’s Mexican Kitchen! The combination of spicy-sweet marinated pork, juicy pineapple, and fresh toppings makes for an authentic and delicious taco.