How to make AMAZING TACOS al PASTOR | Mexican-style pork tacos cooked on a TROMPO | Villa Cocina

marinated pork

🥗Healthier: lean pork

💰Cheaper: pork shoulder

Lean pork is lower in fat, while pork shoulder is more budget-friendly.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas are often cheaper.

Toast both sides of the guajillo and ancho chilis on a comal or cast iron skillet over medium heat until fragrant. Rinse, then cover with hot water and soak until soft.

Toast the cinnamon, black pepper, cloves, cumin, and allspice until fragrant. Transfer to a blender with the hydrated peppers, garlic, achiote paste, oregano, ground onion, pineapple juice, orange juice, apple cider vinegar, avocado oil, and salt. Blend until smooth.

Prepare the pineapple by cutting off the bottom, peeling, and trimming for a rounder shape. Quarter the remaining pineapple and slice.

Trim excess fat from the pork, slice into 1/4-inch thick pieces, coat in the marinade, and refrigerate overnight.

Position the al pastor skewer over the Weber cast iron griddle, insert the unpeeled pineapple bottom, layer the marinated meat, and top with the pineapple piece.

Fire up the grill and roast the salsa ingredients until charred. Set aside.

Maintain grill temperature between 400°F to 350°F, position the griddle, cover, and cook for one hour.

Blend the roasted salsa ingredients with salt to taste, adjusting as needed. Set aside.

Check the meat after one hour, adjusting temperature if browning too quickly. Continue cooking for an additional 30 minutes or until the internal temperature reaches 145°F.

Grill the pineapple slices until tender and caramelized.

Thinly slice the meat and pineapple, heat the tortillas over the grill, sprinkle cheese, and add the hot al pastor meat and pineapple slices. Garnish with onion, cilantro, salsa, and lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens