Crown of Tacos al Pastor

Brenda Villagomez
For all lovers of Tacos al Pastor, you won’t have to wait to get to your favorite taco stand anymore. Here’s this recipe for Crown of Tacos al Pastor, which will undoubtedly become your favorite snack to share with friends. Additionally, we’ll show you how to marinate the al pastor meat, one of the most popular typical Mexican recipes made with chiles, achiote, pineapple juice, and some spices.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 guajillo chiles, deveined and soaked, for the marinade
  • 1/4 cups pineapple, for the marinade
  • 2 chipotle chiles, for the marinade
  • 1/2 cups achiote, liquid, for the marinade
  • 1/2 cups pineapple juice, for the marinade
  • 1/2 cups white vinegar, for the marinade
  • 1 teaspoon cumin, for the marinade
  • 1 teaspoon oregano, for the marinade
  • salt and pepper
  • 1 kilo pork steak, cut into small cubes
  • 1 pineapple
  • vegetable oil
  • 20 árbol chiles, deveined and seedless, for the sauce
  • 2 garlic, for the sauce
  • 3 allspice berries, for the sauce
  • 1/4 onions, for the sauce
  • 1 cup pineapple, for the sauce
  • 1/2 cups pineapple juice, for the sauce
  • 30 tortillas, taco stand
  • fresh cilantro, finely chopped, for garnish
  • onion, finely chopped, for garnish
  • lime, for garnish
Preparation
1h
20 mins
Low
  • For the marinade, blend the guajillo chile with the pineapple, chipotle chile, achiote, pineapple juice, vinegar, cumin, oregano, and season with salt and pepper.
  • Place the meat in a baking dish and pour the previous preparation over it, marinating for 30 minutes in the refrigerator.
  • Meanwhile, cut the pineapple in half and use a spoon to hollow out one half, reserving the pulp for the sauce. Peel that half and set aside.
  • Cut the other half of the pineapple into small, thin triangles to decorate your tacos.
  • For the sauce, in a medium skillet, fry the chiles over low heat with a bit of oil until they slightly change color, being careful not to burn them, remove and set aside. In the same skillet, fry the garlic with the allspice, onion, and the pineapple pulp you reserved.
  • Blend the previous preparation with the pineapple juice and season with salt to your taste.
  • In a medium skillet, heat the oil and fry the meat, cooking for 10 minutes. Set aside.
  • On a hot griddle, warm the tortillas.
  • Place the tortillas on a platter, forming a crown, and using a spoon, add the meat, garnishing with onion, cilantro, and the pineapple triangles. Place the hollowed and peeled half of the pineapple in the center of the tacos and serve the árbol chile sauce there.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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