"EL" PASTOR

Ingredients

• 3 lb Pork shoulder (sliced thin for marinating)
• 6 Guajillo peppers (dried, stems and seeds removed)
• 2 Chipotle peppers in adobo (plus 1 tbsp of the sauce)
• 2 tbsp Achiote paste (for signature red color)
• 0.5 cup Pineapple juice (fresh or canned)
• 0.25 cup White vinegar (to brighten the marinade)
• 2 tbsp Honey (to balance acid and spice)
• 4 clove Garlic (peeled)
• 0.5 White onion (roughly chopped)
• 1 tsp Dried oregano (preferably Mexican oregano)
• 0.5 tsp Ground cumin
• 2 Bay leaves (for aroma)
• 2 tsp Salt (or to taste)

Steps

1. 1

   Prepare the guajillo chiles by removing the stems and seeds. Toast them lightly in a dry pan over medium heat for 1-2 minutes until fragrant, being careful not to burn them.

2. 2

   Place the toasted chiles in a bowl of hot water and let them simmer or soak for about 10 minutes until they are soft and pliable.

3. 3

   In a blender, combine the soaked guajillo chiles, chipotle peppers in adobo, achiote paste, pineapple juice, white vinegar, honey, garlic cloves, chopped onion, oregano, cumin, and salt.

4. 4

   Blend the mixture on high speed until it forms a completely smooth, deep red marinade.

5. 5

   Slice the pork shoulder into thin sheets or bite-sized pieces. Place the meat in a large bowl or resealable bag.

6. 6

   Pour the marinade over the pork, ensuring every piece is thoroughly coated. Add the bay leaves to the container.

7. 7

   Cover and refrigerate the meat to marinate for at least 4 hours, though overnight is preferred for the best flavor and tenderness.

8. 8

   When ready to cook, heat a large skillet or griddle over medium-high heat. Cook the pork in batches to avoid crowding the pan, allowing the edges to become slightly charred and caramelized.

9. 9

   Serve the pork immediately in warm tortillas, traditionally topped with diced pineapple, cilantro, and onions.

Notes

The pineapple in the marinade contains bromelain, which acts as a natural meat tenderizer. Do not marinate for more than 24 hours or the texture of the meat may become too soft. If you don't have a trompo, a cast iron skillet is the best way to achieve the signature charred edges.

Nutrition per serving

• main
• pork
• tacos
• mexican
• marinated
• street food
• dinner