Tacos Al Pastor, by Hillbilly NutritionWhat meat is used in Tacos Al Pastor?
It can be made with pork shoulder, ground pork, or meat that has been cooked on a spit similar to the lamb based shawarma.Where did the dish come from?
Brought by Lebanese immigrants to Mexico in the '60s this idea of layering and cooking meat on a stick in front of an open flame was re-invented with Mexican flavors. Read more here.How is Tacos Al Pastor Traditionally Made?
The pork is marinated in a variety of spices and juices and skewered to be cooked on rotisserie called a Trompo with pineapple and onion on top to continuously distribute juices throughout the meat. The pork is then thinly sliced and placed inside a corn tortilla with onions, cilantro, jalapenos, and diced pineapple.
Our version uses ground pork from our farm, cooked in a cast-iron skillet, and devoured by all. Tacos are a staple in Texas, and these not short on flavor, character, or Mexican roots.
- 1 Tbs cooking fat (we use this one)
- 1/2 onion, chopped
- 1lb of ground pork
- 1Tbs Ground Annatto
- 4 Cloves of Garlic
- 1Tbs Oregano
- 1Tbs Thyme
- 1/2 Tbs ground black pepper
- 1Tbs Ground Cumin
- 1-2 Tbs Paprika
- 2Tbs Salt
- 1/4 tsp Ground Cloves
- 1/2 Tbs Ground Chili Powder
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- Garnishes (Optional):
- Chopped Onion
- Chopped Cilantro
- Lime wedges
- chopped pineapple (fresh, canned, or dried)
- Diced Red Pepper or Tomatoes
- Hot sauces of your choice
Heat cooking fat in a cast-iron skillet on medium heat. Add 1/2 cup chopped onion and cook for 1-2 minutes. Add ground pork and spices (Annnato - Chili Powder). Cook, mixing well, and browning meat until cooked through.
Add orange juice and pineapple juice to skillet and cook until juices have rendered and are fully absorbed.
While the juices are cooking, heat your tortillas and prepare your toppings of choice.
Fill tortillas with pork and toppings of choice and enjoy!