Recipe: 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.