Tacos al Pastor

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Why recepie famous for?

Grilling the muttton over low heat gives the marinade time to caramelize and mingle with the rendering fat. It’s the stuff crispy bits are made of.

Ingredients

10 guajillo chiles, seeds removed
2 chiles de árbol
3 pounds boneless mutton shoulder (Boston butt), sliced ¾" thick
8 garlic cloves, peeled
1 cup distilled white vinegar
3 tablespoons prepared or fresh achiote paste
¼ cup sugar
3 ounces kosher salt (7 tablespoons Diamond Crystal or 4 tablespoons plus 2 teaspoons Morton), plus more
1 pineapple, peeled, cored, cut into ½" rings, divided
1 medium onion, finely chopped, divided
2 red habanero chiles, seeds removed, finely chopped
¼ cup fresh mint, chopped
3 tablespoons fresh lime juice
16 corn tortillas
Lime wedges (for serving)

Instructions

Bring guajillo chiles, chiles de árbol, and 2 cups water to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.

Place mutton in a large bowl. Purée chiles and soaking liquid, garlic, vinegar, sugar, achiote paste, 3 oz. salt, half of the pineapple, and half of the onion in a blender until smooth, about 2 minutes. Pour over pork, stirring to coat thoroughly. Cover and chill 3–12 hours.

If using a gas grill or grill pan, prepare for medium-high heat; if using a charcoal grill, prepare for two zones of heat, medium-high and low. Grill remaining pineapple over medium-high heat, turning once, until charred, 6–8 minutes. Finely chop pineapple and combine with habanero chiles, mint, lime juice, and remaining onion in a small bowl. Season with salt, cover, and chill until ready to use.

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