Al Pastor Tacos

Adobo-Marinated Niman Ranch Iberian Duroc Pork Butt, Lacto-Fermented Berries, Onions, Pineapple, Cilantro, Lime, Corn Tortillas

Chef Sebastián Vargas of Los Félix | Miami

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Adapted by StarChefs  |  April 2025  |  Photo: Antonella Re

INGREDIENTS

Lacto-Fermented Berries:
2 kilograms blueberries
2 kilograms blackberries
120 grams kosher salt

Adobo Marinade:
880 grams apple cider vinegar
500 grams plum tomatoes
200 grams garlic
200 grams guajillo chiles
200 grams ancho chiles
190 grams chipotle chiles
190 grams pasilla chiles
60 grams kosher salt
25 grams toasted achiote seeds
23 grams toasted coriander seeds
20 grams morita chiles
15 grams oregano
12 grams toasted cumin seeds
12 grams toasted cinnamon stick
8 grams toasted black peppercorns

Pork:
100 grams sliced Niman Ranch Iberian Duroc pork butt
8 grams kosher salt

To Assemble and Serve:
Yield: 1 serving
2 heirloom corn tortillas
5 grams minced yellow onions
10 grams sliced pineapple
2 grams cilantro
1 Key lime wedge

METHOD

For the Lacto-Fermented Berries:
In a large nonreactive container, add all ingredients. Seal and let sit 1 week at room temperature. 

For the Adobo Marinade:
In a large nonreactive container, add all ingredients, 1.3 kilograms water, and Lacto-Fermented Berries. Using a Vitamix Commercial immersion blender, blend until smooth. Seal and refrigerate.

For the Pork: 
In a nonreactive container, add pork, salt, and 20 grams Adobo Marinade. Mix to evenly coat. Cover and refrigerate 24 hours. The next day, heat and prepare a vertical broiler. Transfer pork to broiler and roast until desired doneness is achieved. 

To Assemble and Serve:
Place tortillas on a serving plate. Top with Pork, onions, pineapple, and cilantro. Serve with lime wedge.

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