This past weekend, I took a cooking class at Sur la Table to learn to make street tacos. In the class, we learned how to make homemade tortillas, al pastor, cilantro and shrimp, and rajas tacos. The class did not disappoint, so here I present Tacos Al Pastor.
Tacos Al Pastor
Yield: 4 Servings
Prep Time: 20 minutes
Cook Time: 10 minutes
2 dried guajillo chiles, stemmed and seeded
3 cloves garlic, peeled and chopped
1/2 cup sliced yellow onion
1/2 cup fresh pineapple juice
3 tbsp fresh lime juice
2 tbsp apple cider vinegar
1 tsp sea salt
2 tsp dried Mexican oregano
1 tsp ground cumin
1 pound boneless pork shoulder, sliced in 1/4-inch thick slices
Ground black pepper
1 cup small diced fresh pineapple
1/2 cup minced white onion
1 cup roughly chopped cilantro leaves (optional)
1 lime, sliced into wedges
How to Make It
- To prepare the marinade: Place dried chiles in a bowl and cover with hot water. Place a heavy cup or bowl over the chiles to keep them submerged. Soak for 20 minutes or until soft. Drain and place chiles in a blender with the garlic, onion, pineapple juice, lime juice, vinegar, salt, oregano, and cumin; process until smooth. Place the pork in a large bowl and pour marinade over, then cover and refrigerate for at least 2 hours.
- To cook: Remove marinated pork from the refrigerator 30 minutes before cooking. Preheat a grill or grill pan over medium0high heat. Remove pork slices from marinade, season with salt and pepper, and place on grill. Cook for about 2 minutes, rotating for even cooking and crispness. Flip the pork and repeat the same process on the other side. When the pork is evenly grill marked and cooked through, transfer to a cutting board to rest for 2 minutes.
- To serve: Cut the pork into thin 1/4-inch by 1-inch strips. Serve with warm tortillas along with pineapple, onion, cilantro, and lime wedges on the side.