Instant Pot Tacos Al Pastor
pounds boneless pork shoulder, cut into 1-inch pieces
1 ½ tsp
California chile powder or guajillo chile powder
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
freshly ground black pepper
garlic cloves, chopped
finely diced fresh pineapple or drained canned pineapple chunks
white onion, diced
Diced white or red onion
Chopped fresh cilantro leaves
Warmed corn tortillas
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.
- 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.
- 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.
- In a large skillet over medium heat, cooking the pineapple mixture, stirring frequently, for about 5 minutes, until soft. Remove from the heat.
- 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.
- 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.
- 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