Recipe by cookiedog
Tacos al Pastor literally means "shepherd's tacos". Commercially in Mexico, the meat is cooked on a rotating spit and carved into thin slices to fill tacos. This recipe gives you some of the same flavors and you can make it at home. I like to serve it with grilled pineapple slices from my grill pan or the backyard grill. Recipe from TACOS.
- 4 ounces about 8 dried ancho chiles, stemmed and seeded
- 2 cups water
- 3 -4 roasted plum tomatoes, coarsely chopped or 3⁄4 cup chopped canned tomato
- 2 tablespoons vegetable oil
- 3 lbs pork stew meat, trimmed and cubed or 3 lbs cubed pork cushion meat
- 1⁄2 cup finely diced white onion
- 8 garlic cloves, peeled and minced
- 1 tablespoon toasted dried Mexican oregano
- 1 teaspoon lightly toasted ground cumin
- 1 teaspoon chopped fresh thyme (optional) or 1 teaspoon dry thyme leaves (optional)
- 4 whole bay leaves
- 1 teaspoon fresh ground black pepper
- 1⁄8 cup apple cider vinegar or 1⁄8 cup unseasoned rice wine vinegar
- 3⁄4 cup pineapple juice
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- corn tortilla
- chopped green onion
- salsa fresca
- lime wedge
Directions See How It's Made
- Toast chiles on a skillet or comal or in a hot oven (425°F) until darkened slightly but not burned. (On a skillet this takes just seconds- as soon as they release their perfume).
- Bring water to a boil, add toasted chiles, stir well and remove from heat. Soak chiles for 15 to 20 minutes, drain and reserve water. Puree chiles in a blender with a little of the water and the tomatoes.
- Heat oil in a 4 to 5 quart saucepan or in a pressure cooker. Brown meat a little at a time, remove, and reserve cooked pieces.
- Add onions and then garlic and cook until onion is softened and begins to brown, about 2 minutes. Add oregano, cumin, thyme, bay leaves, and pepper along with chile-tomato puree and fry for one additional minute, stirring constantly.
- Return browned pork to the pan and add vinegar, pineapple juice, sugar, salt, and 1 cup of reserved chile soaking water.
- Bring to a boil, reduce heat, cover and cook for 35 minutes, at 15 pounds in the pressure cooker. (Note: if using a regular pan, cook covered on low heat for about 1 1/2 hours until meat is tender. You may need to add water during the cooking process to prevent burning.).
- Strain the sauce from the meat and cook longer, if needed, to thicken.
- To serve, shred meat and place in soft corn tortillas. Garnish with chopped green onions and serve with guacamole, some of the reserved sauce, salsa fresca, and lime wedges.