Season Spoon

Tag: Mexican pork tacos

  • Al Pastor Tacos

    Al Pastor Tacos

    Al Pastor Tacos are a Mexican street food legend—marinated pork cooked on a vertical spit (trompo) and shaved off into tender, caramelized slices. The marinade combines guajillo and ancho chilies, pineapple, achiote, and spices for a sweet, savory, smoky flavor. This home version uses the oven or grill to achieve incredible results.

    Ingredients

    For the Al Pastor Marinade:

    • 3 dried guajillo chilies, stems and seeds removed
    • 2 dried ancho chilies, stems and seeds removed
    • 1 cup (240ml) pineapple juice
    • ¼ cup (60ml) white vinegar
    • 4 cloves garlic
    • 1 tablespoon achiote (annatto) paste
    • 1 tablespoon dried oregano
    • 1 tablespoon ground cumin
    • 1 tablespoon smoked paprika
    • 1 teaspoon salt
    • 1 teaspoon black pepper

    For the Pork:

    • 2 lbs (900g) pork shoulder, thinly sliced
    • 1 small onion, sliced

    For Serving:

    • Corn tortillas, warmed
    • 1 cup fresh pineapple, diced
    • ½ cup onion, finely diced
    • ½ cup fresh cilantro, chopped
    • Salsa verde or roja
    • Lime wedges

    Instructions

    1. Make the Marinade: In a dry skillet over medium heat, toast the guajillo and ancho chilies for 30 seconds per side until fragrant. Transfer to a bowl and cover with hot water. Soak for 15 minutes until softened. Drain.

    In a blender, combine the softened chilies, pineapple juice, vinegar, garlic, achiote, oregano, cumin, paprika, salt, and pepper. Blend until smooth.

    2. Marinate the Pork: Place the sliced pork in a large bowl or resealable bag. Pour the marinade over the pork and toss to coat. Cover and refrigerate for at least 4 hours, or up to 24 hours.

    3. Cook the Pork (Oven Method): Preheat oven to 325°F (165°C). Place a rack over a baking sheet. Layer the marinated pork and onion slices on a vertical skewer or stack tightly in a loaf pan.

    Cover with foil and roast for 2 hours. Remove foil, increase heat to 400°F (200°C), and roast for 20 minutes until edges are caramelized.

    4. Slice and Crisp: Remove pork from oven. Slice thinly. For extra crispiness, sear slices in a hot skillet for 1 minute per side.

    5. Assemble Tacos: Warm corn tortillas. Fill with al pastor pork, fresh pineapple, diced onion, cilantro, and salsa. Serve with lime wedges.

    These Al Pastor Tacos are a fiesta of flavors—sweet, savory, smoky, and fresh.

  • Crispy Pork Belly Tacos

    Crispy Pork Belly Tacos

    These Crispy Pork Belly Tacos are the ultimate fusion of textures and flavors—rich, crispy pork belly paired with tangy pickled onions, fresh cilantro, and a drizzle of crema, all nestled in warm corn tortillas.

    The pork belly is slow-roasted until tender, then crisped up in a hot skillet until the skin is shatteringly crisp and the meat is melt-in-your-mouth tender. Topped with bright, acidic pickled onions and creamy crema, each bite is a perfect balance. Perfect for Taco Tuesday, game day, or any night you want to impress.

    Ingredients

    For the Crispy Pork Belly:

    • 2 lbs (900g) pork belly, skin-on
    • 1 tablespoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • 1 tablespoon vegetable oil (for crisping)

    For the Pickled Red Onions:

    • 1 red onion, thinly sliced
    • ½ cup (120ml) apple cider vinegar or rice vinegar
    • ½ cup (120ml) water
    • 1 tablespoon sugar
    • 1 teaspoon salt

    For the Tacos:

    • 8 to 12 corn tortillas
    • ½ cup crema or sour cream, thinned with a little milk
    • ½ cup fresh cilantro, chopped
    • 2 limes, cut into wedges
    • Optional: sliced radishes, hot sauce, crumbled cotija cheese

    Instructions

    1. Make the Pickled Red Onions: In a small bowl, combine the vinegar, water, sugar, and salt. Stir until dissolved. Add the sliced red onion and let sit for at least 30 minutes (or refrigerate overnight).

    2. Roast the Pork Belly: Preheat oven to 300°F (150°C). Pat the pork belly dry. Score the skin with a sharp knife. Combine salt, pepper, garlic powder, and paprika. Rub all over the pork. Place on a wire rack over a baking sheet. Roast for 2½ to 3 hours, until tender.

    3. Crisp the Pork Belly: Remove from oven and let cool slightly. Cut into ½-inch cubes. Heat a large skillet over medium-high heat. Add the oil. Add the pork belly cubes and cook for 2 to 3 minutes per side until crispy and golden brown.

    4. Warm the Tortillas: Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for 20 to 30 seconds per side until pliable and lightly charred. Stack and wrap in a kitchen towel to keep warm.

    5. Assemble the Tacos: Place two tortillas on each plate (or use a tortilla holder). Add a generous amount of crispy pork belly. Top with pickled red onions, fresh cilantro, and a drizzle of crema. Squeeze fresh lime juice over each taco.

    6. Serve: Serve immediately with extra lime wedges and hot sauce on the side.

    These Crispy Pork Belly Tacos are a showstopping meal—rich, tangy, fresh, and utterly addictive.