Get ready to embark on a flavorful journey through the vibrant streets of Mexico with this Duck al Pastor Tacos recipe. This mouthwatering dish combines marinated, grilled duck with a symphony of spices and sweet pineapple for an explosion of taste.
It's a tantalizing Mexican classic that's surprisingly simple to recreate in your own kitchen. This version offers a delectable alternative to the traditional pork al pastor tacos.
Join us in unraveling the secrets behind this beloved street food and bring the essence of Mexico to your table. Let's dive into this unique and flavorful recipe:
For the Duck Marinade:
1 Kg Duck Breast
4 guajillo chilis rehydrated and deseeded
2 ancho chilies, rehydrated and deseeded
1 chipotle in adobo sauce - optional
2 cloves garlic
1/2 small white onion
3/4 cup pineapple juice
1 tablespoons apple cider vinegar
1 teaspoon achiote paste (annatto paste)
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
Salt and pepper to taste
Fresh cilantro leaves
Recommendations for Salsas:
Instructions for Tacos
Remove the stem and seeds from the dried chiles. Soak them with the onion in boiling water for 5 minutes.
Remove and add the chilis to the blender along with the vinegar, garlic, cumin, oregano, cloves, pineapple juice, salt and pepper. If you want it spicy, add marinated chipotle chili in this step.
Cover the duck with the marinade and marinate for 3 to 4 hours in the refrigerator.
Cook in the oven at 200ºC until well cooked (35 to 45 minutes) or Grill until well cooked
Cut into smaller pieces.
Serve in corn tortillas with cilantro, onion, pineapple, lime juice, and sauce to taste.
Extra for Gringas (Quesadillas)
Heat the flour tortilla in a pan
Sprinkle on top grated Oaxaca Cheese
Lay slices of Duck al Pastor
Add more cheese
Top with another tortilla and flip
Continue to cook until the tortillas are golden brown
Serve with cilantro, onion, pineapple, lime juice, and sauce to taste.
Let us know how it goes, take a picture, and tag us on Instagram @clocfood