- Prep time 30 minutes
- Cook time 30 minutes
- Serves 8
What You'll Need
Watch This Recipe
Shrimp Tacos Dorados, al Pastor-Style
large shrimp (16 to 20), cleaned, deveined and tails removed
garlic cloves, peeled
freshly squeezed orange juice
achiote (annatto) paste
large pineapple, peeled, cored
ripe tomatoes, cored
extra-virgin olive oil
to 6 chiles de árbol, stemmed (seeds removed for a milder flavor) and chopped
garlic cloves, finely grated
freshly squeezed lime juice (optional)
Chopped onion, chopped cilantro, lime wedges (for serving)
- In a medium saucepan over medium heat, bring 1 cup of water to a boil and add the guajillo and morita chiles. Cover, remove from heat, and let sit for 30 minutes to allow chiles to soften.
- Transfer chiles and soaking liquid to a blender. Add garlic, orange juice, achiote paste, cloves, sugar, and 1 tablespoon Diamond Crystal or 1½ teaspoons Morton kosher salt; purée until smooth. Place shrimp in a medium bowl and pour chile puree over and toss to coat. Cover and let sit at room temperature for 30 minutes, or chill for up to 2 hours.
- Prepare a grill for medium-high heat; clean grates well, then oil. Grill pineapple, turning occasionally until charred on all sides, 10 to 12 minutes. Transfer to a cutting board and thinly slice. Transfer to a plate and let sit until ready to serve. Grill tomatoes until lightly charred on all sides, 8 to 10 minutes. Transfer to a plate and cut into 1-inch pieces.
- Grill shrimp, turning once, until cooked through and lightly charred, about 2 minutes per side. Transfer to a plate.
- In a medium saucepan over medium heat, add olive oil and warm for a minute. Add chiles de árbol and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add charred tomatoes and 1cup water, increase heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes.
- Using a potato masher (or by blending in a blender), smash the tomatoes, garlic, until the consistency of a chunky salsa. Season salsa with salt. Let cool, then stir in lime juice if using.
- Meanwhile, pour vegetable oil into a large saucepan so that it comes 3 inches up the sides; fit with a thermometer. Heat over high until the thermometer registers 375°F. Holding a tortilla perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate—or “puff”—the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil’s surface. Hold in place and cook until golden brown and crisp, about 1 minute. Invert taco shell on paper towels to drain. Repeat with remaining tortillas.
- Fill each tortilla with a few pieces of shrimp and some pineapple slices; top with onion and cilantro. Serve with lime wedges for squeezing over.
Recipe by: Rick Martinez
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.