“Al pastor” style Salmon Tacos

“Pastor” is a sauce made out of a combination of dried chili peppers and spices that traditionally is used to marinate and cook pork in shawarma-like vertical grills and make “Al pastor” tacos.

Al pastor tacos are enjoyed by people of all economic levels; they are cheap to make and can be found all around Mexico from street food vendor stands to high-end restaurants, always accompanied by traditional garnishes like pineapple, pickled onion, cilantro and lime juice.

Pastor sauce can be used to marinate chicken, fish and shrimps. To me, salmon is the perfect substitute for “al pastor” pork tacos due to its flavour and fat content.

Ingredients:

  • 2 lbs. of salmon (remove the skin and chop in cubes)
  • Corn tortillas

Al pastor sauce

  • 4 seedless guajillo peppers
  • 2 seedless chile ancho peppers
  • 1 canned chipotle pepper in adobo (optional)
  • 1/2 onion coarsely chopped
  • ¾ cup of pineapple juice
  • 1 tbsp. apple cider vinegar
  • 2 garlic cloves
  • 2 cloves
  • ½ teaspoon of ground cumin
  • 2 tablespoons achiote paste
  • Salt and pepper to taste

Garnishes:

  • Pickled onion (chop 1 small onion, add the juice of 1 lime and salt to taste) let stand for 10 minutes.
  • Finely chopped cilantro
  • Caramelized onions and pineapple (1 cup pineapple coarsely chopped, 1 small onion finely chopped, 1 tbsp. Maggi seasoning sauce )
  • Lime juice

Preparation:

Al pastor sauce: Cut the dried peppers in half and remove the seeds. In a saucepan add the peppers, onion and garlic cloves plus 1 litre of water. Bring water to boil and turn the heat off when the peppers are tender. Blend with the rest of the ingredients until you get a smooth puree. Put back in the sauce pan and cook for 10 to 15 minutes at low temperature.

Salmon: In a banking casserole marinate the salmon with your “al pastor” sauce. If possible, leave it marinate overnight. Preheat the oven at 400F and cook for 60 minutes or until meat is fully cooked and tender. Take out of the oven and shredded the salmon.

Garnish: In a large pan fry the onion and pineapple with Maggie seasoning sauce; salt and pepper to taste.

Heat corn tortillas, add “al pastor” salmon and garnishes (onion, cilantro and pineapple), squeeze some fresh lemon juice on top and enjoy!

Author: Aída Guerra

Foodie, Mexican-Canadian with a passion to share my favourite recipies.

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