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cooking · Recipe

Tacos al Pastor (Ground Pork Method)

From a video by ArnieTex · 10 min watch

An easy, quick version of tacos al pastor using ground pork cooked directly with a homemade chile adobo sauce instead of traditional marinating and spit-roasting. The adobo is made from guajillo, ancho, and arbol chiles with aromatics, then strained smooth before being incorporated into the pork on a hot griddle. Finished with classic toppings of pineapple, onion, cilantro, lime, and salsa.

Tacos al Pastor (Ground Pork Method)
Source video — ArnieTex on YouTube
From the creator
ArnieTex
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Watch the full video on YouTube ↗
Total time
~1 hour 30 minutes+Estimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~30 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
4 servings
Difficulty
HardEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 4 servings
  • 15 guajillo chiles, de-seeded and rinsed
  • 3 ancho chiles
  • 3 chile de arbol
  • ¼ onion, roughly chopped
  • 6 garlic cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 4 whole cloves
  • ½ teaspoon dried oregano
  • ½ cup pineapple juice
  • 1 tablespoon salt, pepper, garlic blend
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons achiote paste
  • 2 chipotle peppers in adobo
  • 1 tablespoon lard
  • 1 lb ground pork
  • salt, pepper, garlic blend, to taste
  • 1 cup pineapple
  • 8 corn tortillas
  • cilantro
  • white onion
  • lime
  • salsa

Preparation

  1. Step 1
    Combine 15 de-seeded and rinsed guajillo chiles, 3 ancho chiles, 3 chile de arbol, about 1/4 to 1/2 roughly chopped onion, 6 garlic cloves, 1 cinnamon stick, 1 bay leaf, 4 whole cloves, and 1/2 teaspoon dried oregano in a pot with water. Bring to a simmer and cook until softened.
  2. Step 2
    Remove the bay leaf. Transfer the simmered chiles and aromatics to a blender. Add 1/2 cup pineapple juice, 1 tablespoon salt-pepper-garlic blend, 1 tablespoon apple cider vinegar, 2 tablespoons achiote paste, and 2 chipotle peppers in adobo. Blend until smooth, adding a little extra liquid if needed to reach a thick but blendable consistency.
  3. Step 3
    Strain the blended adobo through a fine strainer to create a smooth sauce, pressing to extract as much liquid as possible. Discard solids.
  4. Step 4
    Heat a griddle or large skillet until smoking hot. Add a little lard, then add 1 pound ground pork. Spread out and cook over high heat, breaking up slightly, until it begins to sear and release fat.
  5. Step 5
    Add several spoonfuls of the prepared adobo sauce to the seared ground pork. Reduce heat to low and stir thoroughly to incorporate. Cook for a few minutes.
  6. Step 6 · 5-7 minutes
    Top the pork mixture with pineapple chunks, cover with a lid, and simmer on low for about 5-7 minutes until flavors meld and pork reaches an internal temperature of at least 160°F (preferably 170-175°F).
  7. Step 7
    Taste the cooked pork and adjust seasoning with additional salt-pepper-garlic blend if needed. Stir to combine.
  8. Step 8
    Warm corn tortillas on the griddle with a little oil or fat for traditional texture. Serve the adobo-infused ground pork in the tortillas, topped with chopped cilantro, diced onion, pineapple, a squeeze of lime, and a drizzle of salsa.

Notes