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The Hirshon Mexican Tacos al Pastor

The Hirshon Mexican Tacos al Pastor

  • Total Time: 0 hours


Units Scale
  • 33 1/2 pounds boneless pork shoulder, partially-frozen and sliced 1/4” inch thick against the grain – or your butcher can do it for you without the partial freezing
  • 1 ripe pineapple peeled, cored and sliced into 1/2” thick rings
  • ***
  • Marinade:
  • 2 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 chipotle from a can of chipotle peppers in adobo sauce
  • 1/3 cup canned pineapple juice
  • 1/3 cup sour orange juice, or combine 1 part fresh orange juice, 1 part fresh grapefruit juice and 2 parts fresh lime juice
  • 1/2 onion, peeled
  • 4 garlic cloves, unpeeled
  • 4 garlic cloves, peeled
  • 3 Tbsp. apple cider vinegar
  • 2 Tbsp. achiote paste
  • 1 Tbsp. adobo sauce from the chipotle en adobo can
  • 1 Tbsp. brown sugar
  • 1 Tbsp. freshly-ground cumin
  • 1 Tbsp. dried Mexican oregano
  • 2 tsp. kosher salt
  • 2 tsp. freshly-ground black peppercorns
  • 3 Tbsp. shelled pistachios
  • 3 Tbsp. olive oil
  • ***
  • Salsa Taquero:
  • 1/2 lb. tomatillos, husked, rinsed and chopped
  • 3 1/2 ounces cilantro leaves, minced
  • 2/3 Tbsp. freshly-squeezed lime juice
  • 1 tsp. salt
  • 2 garlic cloves, chopped
  • 2 serrano chili peppers, stems removed and chopped
  • 1 Haas avocado, peeled and chopped
  • 1/2 small purple onion, chopped
  • ***
  • For Serving:
  • corn tortillas, lightly toasted in a pan on each side and kept warm
  • grilled pineapple rings, finely-chopped
  • salsa taquero
  • guacamole
  • sour cream
  • your preferred hot sauce(s) of choice
  • Freshly-squeezed lime juice
  • minced cilantro


  1. Heat a skillet over medium-high heat. Add guajillo and ancho chilies and toast until blistered in spots and fragrant, turning occasionally, about 3 minutes. Transfer peppers to a cutting board.
  2. Once cool enough to handle, cut tops off chiles, cut in half and remove seeds, taking care not to touch your eyes.
  3. In a frying pan, toast the torn chilies for 30 seconds until they start to smoke. Transfer to a bowl, cover with hot water and leave to soak for 20 minutes until soft and pliable.
  4. Add the unpeeled garlic cloves to the pan and toast until they begin to char and have softened slightly (about 8 minutes). Remove from the heat and leave until cool enough to handle, then peel and discard the skins.
  5. Put the softened chilies in a blender along with all the marinade ingredients and blend until smooth.
  6. Add pork to a shallow dish or freezer size bag. Add marinade and stir to combine so every piece is evenly coated. Cover and marinate in the refrigerator for 8 -24 hours, the longer the better.
  7. Grease a grill or grill pan and heat to high heat. Add pineapple and grill until lightly charred, about 5 minutes per side. Transfer to cutting board and chop once cool enough to handle.
  8. Grease grill once again and heat to high heat. Remove the pork from the marinade and add to grill (you might need to work in batches).
  9. Grill over high heat until lightly charred and just cooked through, 2 to 4 minutes per side. Transfer to cutting board and let rest for 5 minutes before chopping into bite-sized pieces.
  10. Serve Al Pastor in warm tortillas with chopped grilled pineapple and suggested toppings.
  • Prep Time: 0 hours
  • Cook Time: 0 hours