Tacos al Pastor with Chipotle-Lime Crema Recipe

Description:

These Tacos al Pastor with Chipotle-Lime Crema boast vibrant colors. The shredded pork, a deep reddish-brown from the achiote and chipotle, is nestled in golden-brown warmed corn tortillas. Bright green cilantro and creamy white crema fresca contrast beautifully against the pork. Optional additions of bright yellow pineapple and green avocado create an even more striking visual appeal. The overall presentation is appetizing and suggests a spicy, yet refreshing, flavor profile. The crema adds a cooling element to balance the heat from the chipotle peppers, resulting in a well-balanced and visually stunning dish.

Ingredients:

• - 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
• - 1 large onion, thinly sliced
• - 4 cloves garlic, minced
• - 2 chipotle peppers in adobo sauce, minced
• - 2 tbsp adobo sauce from the can
• - 2 tbsp achiote paste
• - 1 tbsp ground cumin
• - 1 tbsp ground coriander
• - 1 tsp oregano
• - 1 tsp smoked paprika
• - 1/2 tsp cayenne pepper (optional)
• - Salt and pepper to taste
• - 12 corn tortillas
• - 1 cup crema fresca
• - 1 lime, juiced
• - 1/4 cup chopped cilantro
• - Pineapple, diced (optional)
• - Onion, finely diced (for garnish)
• - 2 avocados, diced (optional)

Instructions:

1. 1. In a large bowl, combine the pork, onion, garlic, chipotle peppers, adobo sauce, achiote paste, cumin, coriander, oregano, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well to ensure all the pork is evenly coated. Marinate for at least 4 hours, or preferably overnight in the refrigerator.
2. 2. Preheat your oven to 350°F (175°C). Transfer the marinated pork to a baking dish and roast for 1 hour and 15 minutes, or until the pork is tender and easily shreds.
3. 3. While the pork is roasting, prepare the chipotle-lime crema. In a small bowl, combine the crema fresca, lime juice, and cilantro. Mix well and set aside.
4. 4. Once the pork is cooked, shred it using two forks. Return the shredded pork to the baking dish and continue cooking for another 15 minutes uncovered to allow for slight crisping and to reduce excess moisture.
5. 5. Warm the corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
6. 6. To assemble the tacos, place a generous amount of the shredded pork into each warmed tortilla. Top with the chipotle-lime crema, diced pineapple (if using), and finely diced onions.
7. 7. Add diced avocado (if using) for extra creaminess and richness.
8. 8. Serve immediately. Garnish with extra cilantro if desired.