Instant Pot Tacos Al Pastor
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 lb
pounds boneless pork shoulder, cut into 1-inch pieces
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1 ½ tsp
kosher salt
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¾ c
water
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¼ c
California chile powder or guajillo chile powder
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1 tbsp
achiote paste*
A spice paste made from annatto seeds and other spices, achiote is sold in 4-ounce bars at Mexican and Caribbean markets. When cooked, the bright red paste imparts a unique, subtle flavor. Wrapped and refrigerated, it lasts almost indefinitely. There is no substitute.
*Show Note
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2 tsp
garlic salt
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2 tsp
ground cumin
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1 tsp
freshly ground black pepper
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6
garlic cloves, chopped
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3 tbsp
vegetable oil
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3 tbsp
white vinegar
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c
finely diced fresh pineapple or drained canned pineapple chunks
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½
white onion, diced
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For Serving
Diced avocado
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Diced white or red onion
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Chopped fresh cilantro leaves
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Warmed corn tortillas
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Al pastor is the iconic Mexico City taco: a stack of seasoned pork cooked on a rotating spit and then sliced and crisped to order. This adaptation, made with diced pork, produces a very creditable al pastor. The finishing touch of pineapple is traditional, and very good.

Directions

  1. In the Instant Pot, combine the pork, 1⁄2 teaspoon of the salt, and the water. Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 30 minutes.
  2. Meanwhile, in a bowl, stir together the ground chile, achiote paste, garlic salt, cumin, pepper, garlic, oil, and vinegar. Stir in the pineapple and onion.
  3. In a large skillet over medium heat, cooking the pineapple mixture, stirring frequently, for about 5 minutes, until soft. Remove from the heat.
  4. When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and let rest for 10 minutes.
  5. Using a slotted spoon, transfer the pork to the skillet with the pineapple mixture, then add 1⁄2 cup of the cooking liquid. Cook over medium-high heat, stirring gently, for about 5 minutes, until the mixture looks dry and the pork is slightly crusted.
  6. Transfer to a bowl and serve with the avocado, diced onion, cilantro, and tortillas for making tacos.

Reprinted with permission from The Essential Mexican Instant Pot Cookbook by Deborah Schneider, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Erin Scott © 2018

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