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Al pastor toasts

One of my dreams is to be able to go to Mexico and try all the delicacies of its gastronomy in each of the street food stalls and of course the King of Chilangos Tacos, al Pastor.

Today I bring you some spectacular al pastor tostadas, with an exquisite green sauce.


Marinade the pastor

1 whole boneless pork shoulder

1 onion

4 cloves of garlic

3 dried huajillo chiles

2 oranges

1 tablespoon of cumin

1 tablespoon of pepper

1 tablespoon chicken broth

1 cup apple cider vinegar

2 tablespoons of achiote paste

1 pineapple


We have not put quantities of the following ingredients because you will need as much as you want.

Refried beans

1/2 lettuce in julienne

grated fresh cheese

1 stick of lard

1/2 cup heavy cream

Corn tortillas

Green sauce

3 or 4 green tomatoes

1 green or yellow bell pepper

1/2 white onion

3 garlic cloves

1 handful of coriander


Start by hydrating the huajillo chiles together with the garlic and onion in a pot with a little water and cook them over medium heat until the onion and garlic are tender. Then remove the ends and seeds from the chilies, as this could make the marinade bitter when we blend it.

Squeeze the oranges and strain the juice to remove the seeds and pieces of pulp. Blend the chilies, garlic, onion, cumin, pepper, chicken broth, 1 teaspoon of salt, orange juice, vinegar and achiote until you have a homogeneous sauce. Strain again to leave the marinade as fine as possible.

Now remove the skin and excess fat from the pork shoulder and fillet the meat as thin as possible, then dip them in the marinade and make sure that all the meat is well covered. Take it to the fridge and let it sit overnight.

For the assembly of the meat top, we need to peel the pineapple and take out two thick slices. We will place one at the base of the sword and then we will place the meat filet by filet and we will finish with a second slice of pineapple.

We wanted to do it on charcoal, so we used our smoker, since it is taller and we added a piece of apple wood to give a smoky touch to the preparation. You can do it in the oven, where the cooking conditions are more controlled.

While the pork is cooking, we are going to prepare the toasts. Melt the lard in a deep skillet and bring it to medium high heat. When hot, fry the corn tortillas on both sides until golden brown. Now, cut half a white onion into small squares and chop a little coriander. Mix everything and reserve it for the moment to plate.

For the green sauce, cook the tomatoes, pepper and onion in water for 10 minutes (don't go overboard because the tomatoes could turn bitter). Then in your blender, place everything and add a handful of coriander, 1/4 of raw onion and the garlic. Blend everything very well and that's it. If you want the sauce to be spicy, you can add jalapenos or some other hot sauce. To add texture to the sauce, add avocado pieces. Reserve for the moment to plate.

When your meat is ready, start slicing the top on all sides by cutting the thin meat. Don't forget the pineapple, this is the special touch. Next, in a hot pan with a little lard, fry the meat until it is golden brown on all sides.

The expected moment, assemble your toasts as you want, spread the toasts with refried beans, add the meat with a few pieces of pineapple, a little lettuce, grated cheese, the onion and coriander mixture, on top of it a good spoonful of green sauce and a splash of cream milk.

Simply spectacular!!

As we always say:

If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

This recipe is only a guide, and you can adapt it to your tastes. So don't stop making it, you will be surprised how delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:


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