Al Pastor Tacos

By: Instant Culinary Team

Al Pastor Tacos
cuisine icon Cuisine
Mexican
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
- 1salt, 8 servings, achiote paste, air fry, as needed, boneless pork shoulder or pork sirloin, chili powder, chipotle in adobo plus 1 tbsp sauce, cook 30 min, corn tortillas, cumin, diced, divided (1/2 for serving), garlic, Instant Culinary Team, mexican, oregano, paprika, pineapple, pineapple juice, prep 20 min, tacos, vegetable oil, white distilled vinegar, white onion

prep icon Prep Time
20 min
cook icon Cook Time
30 min

serving icon Servings
8 Servings
Ingredients
  • Corn tortillas, as needed
  • Cilantro, as needed
  • 2.5 lb boneless pork shoulder or pork sirloin
  • 6 cloves garlic
  • 1 white onion, diced, divided (1/2 for serving)
  • ¾ cup pineapple juice
  • ½ cup white distilled vinegar
  • 1 tbsp oregano
  • 1 tbsp vegetable oil
  • 1 chipotle in adobo plus 1 tbsp sauce
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 2 tbsp achiote paste
  • 1 tbsp chili powder
  • 1 tbsp - 1salt
  • 1 cup pineapple, diced
  • Fresh salsa, as needed
Instructions
  • Freeze the pork shoulder for 15 Minutes to firm. Cut into slices as thinly as possible.
  • Add garlic cloves, 1/2 of onion, pineapple juice, vinegar, oregano, vegetable oil, chipotle peppers, adobo sauce, cumin, paprika, achiote paste, chili powder, and salt in a blender. Puree until smooth.
  • Add the pork shoulder slices to a large mixing bowl with the al pastor marinade. Toss to combine. Cover and refrigerate for at least 2 hours, or up to 24.
  • Air Fry in batches at 400°F / 205°C for 8-10 Minutes, or until the edges are brown and crispy. Repeat as necessary until all pork is fried, pouring out any leftover marinade juices between each batch. Set aside on a plate.
  • Air Fry the pineapple chunks at 400°F / 205°C for 8 Minutes, or until golden. Set aside.
  • Cut the pork into thin slices and set aside in a bowl.
  • To assemble, top corn tortillas with sliced pork, top with diced white onion, and season with fresh salsa, cilantro sprigs, and lime wedges.
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