Description
Embark on a culinary journey with these vibrant Tender Beef Pastor Tacos, featuring a mouthwatering marinade and a zesty homemade salsa verde. Experience the perfect balance of savory, sweet, and tangy flavors in every bite!
Ingredients
- Boneless sirloin or top round beef, thinly sliced
- Achiote paste
- Dried guajillo chiles
- Dried ancho chiles
- Fresh pineapple, cut into chunks
- White onion
- Garlic
- Cumin
- Mexican oregano
- Apple cider vinegar
- Fresh orange juice
- Tomatillos
- Serrano peppers
- Fresh cilantro
- Lime juice
- Corn tortillas
- Finely diced white onion (for topping)
- Fresh cilantro (for topping)
- Lime wedges (for serving)
- Extra roasted pineapple (for topping)
Instructions
- Prepare the Chiles: Gently toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant. Remove from heat, remove stems and seeds, then place in a bowl and cover with hot water. Let rehydrate for 20-30 minutes until soft.
- Make the Marinade: Cut about 1 cup of fresh pineapple into small chunks. In a blender, combine the rehydrated chiles (reserving a little of the soaking liquid), achiote paste, 1/4 of a white onion, 3-4 cloves of garlic, cumin, Mexican oregano, apple cider vinegar, and orange juice. Blend until completely smooth. If the marinade is too thick, add a tablespoon or two of the chile soaking liquid or a little water until it reaches a pourable consistency. Season with salt to taste.
- Marinate the Beef: Thinly slice the beef against the grain into bite-sized pieces. In a large bowl, combine the sliced beef, the marinade, and the pineapple chunks. Toss until the beef is well coated. Cover and refrigerate for at least 4 hours, or ideally, overnight.
- Cook the Beef: Heat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of neutral oil. Working in batches, add a single layer of marinated beef and pineapple. Cook for 3-5 minutes per side until browned and cooked through. Remove from the pan and keep warm. Repeat with remaining batches.
- Roast the Ingredients for Salsa Verde: Preheat your oven to 400°F (200°C). Husk the tomatillos and rinse them. Halve the larger ones. On a baking sheet, arrange the tomatillos, serrano peppers, 1/4 of a white onion (cut into wedges), and 2-3 cloves of garlic (peeled). Drizzle with olive oil and roast for 15-20 minutes until softened and slightly charred.
- Blend the Salsa: Transfer the roasted vegetables to a blender. Add fresh cilantro and the juice of half a lime. Blend until smooth. Taste and season with salt. If too thick, add a tablespoon or two of water until desired consistency is reached.
- Warm the Tortillas: Heat a dry comal or skillet over medium-high heat. Warm each corn tortilla for 20-30 seconds per side until pliable and slightly toasted. Stack in a tortilla warmer or wrap in a clean kitchen towel.
- Build Your Tacos: Place a generous spoonful of cooked Al Pastor beef and caramelized pineapple onto a warm tortilla. Top with finely diced white onion, fresh cilantro, and a spoonful of salsa verde.
- Serve: Serve immediately with extra lime wedges on the side.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: Don't rush the marinade; overnight is best for flavor. Ensure your pan is hot for searing the beef and pineapple. For a milder salsa, remove seeds from serrano peppers.