Oil Guajillo chiles Onion Garlic Water Cumin Oregano Ground cinnamon Black pepper Salt Pineapple juice Apple cider vinegar Achiote (bar)
Pour some oil into a skillet. Add the guajillo chile. Stir continuously, then add the onion and garlic. Add some water and cook. Remove from heat and cover until the chiles are rehydrated.
To the blender, add all the marinade ingredients, and blend until smooth. Then set aside.
Place the pork on a cutting board. Using a sharp knife, slice into thin pieces and marinate each piece individually.
Cover with plastic wrap and place in the fridge. Marinate the meat for a minimum of 4 hours, although overnight is best.
The vertical spit that you find at taco stands is called a “trompo.” Take a skewer and put it through the center of a thick pineapple slice. Layer the marinated pork until there is no more pork.
Add another thick chunk of pineapple on top of the trompo. Place in the oven until fully cooked. Check your trompo. If it doesn’t feel secure, add another skewer.
Carefully take the skillet out of the oven. Cover with aluminum foil to keep warm and let rest for 10 minutes before slicing.
Once ready, slice and chop into small pieces. The outer layer of meat will inevitably get dark and toasted, but the inside is full of tender pork.
These authentic Al Pastor Tacos are next level delicious! Next time you’re having a fiesta at your house and want to impress your guests, try this recipe.