Al Pastor Taco Platter
Brenda Villagomez
Who doesn’t love taquitos al pastor? If you’re a fan of Mexican tacos, then this recipe is right for you! Forget about waiting for your tacos, this al pastor taco platter is a great option to make at home that will delight all your friends! Perfect for snacking or for family gatherings, this al pastor taco platter will become your new go-to tacos recipe!
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Ingredients
6
Portions
  • 3 guajillo chiles, trimmed, seeded, and rehydrated, for the achiote marinade
  • 1/4 cups pineapple, for the achiote marinade
  • 2 chipotle chiles, for the achiote marinade
  • 1/2 cups achiote, liquid, for achiote marinade
  • 1/2 cups pineapple juice, for the achiote marinade
  • 1/2 cups white vinegar, for the achiote marinade
  • 1 teaspoon cumin, for the achiote marinade
  • 1 teaspoon oregano, for the achiote marinade
  • some salt and pepper
  • 1 kilo pork steak, cut into small-sized cubes
  • 1 pineapple
  • some vegetable oil
  • 20 árbol chiles, trimmed and seeded, for the árbol chile salsa
  • 2 garlic, for the árbol chile salsa
  • 3 allspice berries, for the árbol chile salsa
  • 1/4 onions, for the árbol chile salsa
  • 1 cup pineapple, for the árbol chile salsa
  • 1/2 cups pineapple juice, for the árbol chile salsa
  • 30 tortillas, taco size, for the tacos
  • some fresh cilantro, finely chopped, for garnish
  • some onion, finely chopped, for garnish
  • some lime, for serving
Preparation
1h
20 mins
Easy
  • For the achiote marinade: Combine guajillo chile, pineapple, chipotle chile, achiote, pineapple juice, vinegar, cumin, oregano, salt, and pepper in a blender and blend until smooth.
  • Place the meat in an oven-proof dish and pour in the achiote marinade. Refrigerate 30 minutes.
  • Cut pineapple in half and using a spoon hollow out one of the halves, reserving the pulp for the sauce. Peel that half and set aside.
  • Cut the other half of the pineapple into small, thin triangles for garnishing your tacos.
  • For the árbol chile salsa: In a skillet over medium heat, fry chiles over low heat with a bit of oil until they change color slightly, taking care not to burn them. Remove and reserve. Fry garlic with allspice, onion, and pineapple pulp.
  • Combine fried ingredients and pineapple juice in a blender, season with salt and pepper, and blend until smooth.
  • In a skillet over medium heat, heat oil and fry meat. Cook for 10 minutes. Set aside.
  • On griddle over medium heat, heat the tortillas.
  • For assembling the al pastor taco platter: Place tortillas on a platter, forming a wreath-like shape. Using a spoon add meat, onion, cilantro, and pineapple triangles. At the center, place half of the pineapple peeled and hollowed out and serve the árbol chile salsa.

Nutritional information

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