We’re back, and totally still celebrating the launch of my 3 eCookbooks, Chris Loves Burgers, Chris Loves Tacos, and Chris Loves Wings. This time, instead of sharing a full on taco recipe, I’m going to share my recipe for al pastor, which is a classic meat for tacos. My version has a couple modern twists, but I think sticks very closely to the spirit of this noble dish.
To see how I put together my al pastor tacos, as well as many others (and a bunch of taco-related tips, techniques and recipes for salsas, meats, tortillas – all that jazz), visit our shop and order your own digital version of my eCookbooks. A download link will immediately be emailed to you and you’ll be set to go. Enjoy!
Al Pastor (for tacos)
Al pastor is a classic in Mexican cuisine, and every recipe is different. The key, in my opinion, is the pineapple. Its acid tenderizes the meat and adds sweetness (obviously). Al pastor is especially great for tacos or even salads.
Ingredients:
- Thin-sliced pork sirloin chops 4-5
- Fresh oregano 1 sprig
For the Marinade
- Fresh pineapple 2 cups (don't use canned - won't be the same)
- Light olive oil 1/2 cup
- Chipotles in Adobo 2 (stems removed)
- Adobo sauce from chipotles 1 Tbsp
- Garlic Cloves 2 peeled
- White Onion medium sized, 1/2 of it
- Guajillo chili - 1 pod stem and seeds removed
- Kosher Salt - 2 tsp
Directions:
Make the Marinade:
- In a blender, combine all the marinade ingredients and blend until smooth.
Marinate the Pork:
- Put the sliced pork and marinade in a ziplock bag, push out excess air, seal, and toss around to coat. Place the bag in a bowl on the bottom rack of your fridge and refrigerate for 2-3 hours.
Cook the Pork:
- Grill the pork on a hot grill until cooked through. Allow the meat to rest for 10 minutes, cut it into cubes and toss together with fresh, chopped oregano leaves.
Chris I am allergic to pineapple, do you have a good substitution for it? I am really excited about your cookbooks and cannot wait to try them!
You can make any changes you want! That’s the best part about cooking – it might not taste exactly the same, but it will still be delicious. :)
To replace pineapple, I would do a mix of a good eating apple (like fuji or gala) and papaya (75% apple/25% papaya). Though many who struggle with pineapple also have trouble with papaya. If that’s the case for you, then I would go 1.5 cups diced apple, 1/2 cup diced orange, the juice of 1 lime and 1 Tbsp of sugar. Pineapple is sweet, sour, and acidic. So it’s really looking for a balance of other fruits that can recreate the same properties, even if the flavor isn’t exactly the same.
Hope this helps, Cami! And I hope you enjoy the books, too. :)