Tacos al Pastor on the Smoker: A Flavorful Mexican Delight!
We start by preparing an authentic marinade featuring achiote paste, juicy pineapple, and a blend of rehydrated chilis. This mixture infuses the pork with a rich, tangy, and slightly spicy flavor. After marinating the meat overnight, we create the iconic trumpo and take it to the smoker for an extra layer of smoky goodness.
Ingredients
- 2 kg pork neck
- 4 anchos chillies
- 2 tbsp of asot paste
- 50 ml of apple cider vinegar
- 1 tbsp sea salt
- 1 tbsp black pepper
- 50 ml pineapple juice
- 2 chipotle peppers in Adobo sauce
- 1 pineapple
- 1 tbsp oregano
- 1 tbsp oak smoked paprika
- 1 tbsp cumin
- ½ stick of cinnamon
Instructions
- with a pair of scissors cut the anchos and remove the seeds
- place them in the blender, cover them with boiling water, close the lid and blend it for 10-15 minutes or until they're really soft and pliable
- remove the bones from the meat
- cut it into relatively thin slices and place them in a bowl
- drain the water from the blender and add a small white onion, chopped and four big cloves of garlic
- add 1 tbsp of sea salt and the same with black pepper
- add 1 tbsp of oregano, 1 tbsp of Oak smoked paprika, 1 tbsp of cumin and half a stick of cinnamon
- add 2 tbsp of asot paste
- add 50 ml of apple cider vinegar
- add 50 ml of pineapple juice
- add a couple of chipotle peppers in Adobo sauce
- cut the pineapple in relatively thin slices and add it in the blender
- blend it until you have a nice thick thick paste
- pour the marinade in the bowl with the meat and then with your fingers massage this around until all the meat is completely covered
- cover the bowl with cling film and place it in the fridge overnight
- take your vertical rotisserie and skew down the pineapple slices so you have a base for your meat
- take the meat and start building up
- once you have used all the meat place a slice of pineapple at the top
- place it on the smoker filled with Oak pellets and running at 140℃ - 275℉ for 4 hours
- once ready take a corn tortilla fill it with meat, guacamole and a chopped onion
- ready to eat