Name: Carnitas and Al Pastor Tacos
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 kg pork maciza (for the carnitas); 1 kg pork loin (thinly sliced for the al pastor); 1 taza achiote marinade (with orange juice and spices); 500 g pork lard (to confit the carnitas); 1 kg corn tortillas (small taco size); 0.5 pieza pineapple (in slices or cubes); 1 pieza white onion (finely chopped); 1 manojo cilantro (washed and chopped); 6 pieza cambray onions (grilled); 1 taza green salsa (tomatillo and serrano chili); 1 taza red salsa (chile de árbol); 1 al gusto limes and radishes (for serving)

Carnitas and Al Pastor Tacos

The heart of any Mexican celebration: a selection of tender pork carnitas and marinated al pastor, served with roasted pineapple, grilled onions, and artisanal salsas that awaken the palate.

225 min Medium Mexicana 8 servings

In Morelos taquerias, when you can't decide on just one flavor, you order a 'campechano'. This recipe is a tribute to that delicious indecision. Combining the Michoacán technique of carnitas with the achiote marinade of al pastor creates an explosion of textures: tender, juicy pieces alongside crispy edges. It's the very essence of a Mexican fiesta on a plate, designed to be shared and celebrate the flavor of pork in all its forms.

Ingredients

1 kg pork maciza (for the carnitas)

1 kg pork loin (thinly sliced for the al pastor)

1 taza achiote marinade (with orange juice and spices)

500 g pork lard (to confit the carnitas)

1 kg corn tortillas (small taco size)

0.5 pieza pineapple (in slices or cubes)

1 pieza white onion (finely chopped)

1 manojo cilantro (washed and chopped)

6 pieza cambray onions (grilled)

1 taza green salsa (tomatillo and serrano chili)

1 taza red salsa (chile de árbol)

1 al gusto limes and radishes (for serving)

Instructions

For the Al Pastor: Marinate the pork slices in the achiote marinade for at least 4 hours.

For the Carnitas: In a heavy-bottomed pot, melt the lard and cook the pork maciza over very low heat with salt and a hint of orange until tender and golden brown.

Grill the pineapple slices and cambray onions on a griddle until charred grill marks appear.

Cook the al pastor meat on a hot griddle or large skillet until slightly charred on the edges.

Finely chop both the carnitas and the al pastor meat.

Warm the corn tortillas on the griddle.

Assemble the tacos by placing a generous portion of meat on each double tortilla.

For the al pastor tacos, add a piece of roasted pineapple.

Top all tacos with chopped white onion and fresh cilantro.

Serve accompanied by the grilled cambray onions, limes, radishes, and red and green salsas to taste.

Carnitas and Al Pastor Tacos

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