Marinated in a spicy adobo mixture, this tender meat is the base of an exceptional taco.
Adobo Pork Tacos
- For the Adobo Marinade:
- 2 teaspoons Achoite Paste
- 1/4 teaspoon Sazon Golla Without Achoite
- 1/4 teaspoon Sazon Golla Ham Flavor
- 1/8 teaspoon Chicken Base (powder)
- 1/8 teaspoon ground Cumin
- 1/4 cup Oregano
- 1/4 cup Pineapple Juice
- 2 cloves Garlic
- 1/4 cup White Onion
- 2 pieces Guajillo Chili (softened; remove vein and seeds)
- 1/2 teaspoon Worcestershire Sauce
- 1/3 cup White Vinegar
For the Pork Tacos:
- 4 pound Pork Butt (cut in thin sheets)
- 6-7 slices whole Pineapple (remove skin and cut into thin rounds)
- 1 White Onion (sliced lengthwise; and mixed with a little salt)
- 15 fresh Nixtamal Corn Tortillas
- For the Adobo Marinade: Blend all ingredients until mixture is smooth.
- For the Pork Tacos: Marinate the pork by rubbing the adobo marinade onto the surface of the pork. In a large deep pan layer the pork, 2 slices of pineapple, onion slices, and repeat - pork, pineapple onion. Cut the remaining pineapple into cubes for topping the taco. Cover and refrigerate for 8 hours.
- Make the trumpo (NOTE: the pastor should be slow cooked/grilled using an upright rotisserie, called a trumpo, or some fashion of slow rotisserie grilling. However, 4 pounds is not enough to make this, nor is it common in a person's kitchen. Therefore, alternatively it can be cooked as stated below, but the juiciness and flavor will not be the same.)
- Place the pork, pineapple and onions on an open grill. Grill at a heat of about 300 degrees. When the meat is thoroughly cooked, slice in thin pieces along with the pineapple and onions. Heat your tortilla over a hot flat surface. Place al pastor in your corn tortilla, topped with cilantro, onions, fresh chopped pineapple and salsa. Makes about 2 pounds of filling, for about 15 tacos.