WEEKDAYS 1e|12c|p

Adobo Pork Tacos

Tortilleria Nixtamal
Servings: 15
2+ hr

Marinated in a spicy adobo mixture, this tender meat is the base of an exceptional taco.

  • Ingredients
  • step-by-step directions
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. 
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