Tacos al Pastor
Thinly sliced pork is marinated in a mixture of Mexican seasonings, peppers and pineapple juice, then grilled and served in warm tortillas with cilantro and fresh pineapple.
Servings: 6 -8 servings
Calories: 1090kcal
Ingredients
For the pork
- 3-4 guajillo chiles stemmed and seeded
- 1 cup pineapple juice
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 1 tablespoon apple cider vinegar
- 1/2 cup diced onion
- 3-4 cloves garlic minced
- 1.75 ounces achiote paste
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 tablespoon brown sugar
- 2-3 lb. pork shoulder
For the tacos
- Warm corn or flour tortillas
- Diced fresh pineapple
- Chopped fresh cilantro
- Lime wedges
Instructions
- In a medium saucepan, add the guajillo chiles and enough water to cover. Bring to a boil, then reduce heat and simmer until the chiles have softened, 10-15 minutes.
- Transfer the chiles to a blender, and add the pineapple juice, lime juice, oil, vinegar, onion, garlic, achiote paste, thyme, oregano, salt and brown sugar. Puree until smooth.
- Cut the pork into thin slices (1/2 inch thick), then use a mallet or heavy skillet to pound the pork until it's very thin, about 1/4 inch.
- Place the pork in a large zip-top bag and add the marinade. Seal the bag and refrigerate for at least 4 hours.
- Preheat grill for medium heat. Grill the pork about 5-6 minutes per side, until crispy and cooked through. Remove pork from grill and let stand for 5 minutes. Slice into thin strips and serve in tortillas with desired toppings.
Nutrition
Serving: 1g | Calories: 1090kcal | Carbohydrates: 18g | Protein: 81g | Fat: 75g | Saturated Fat: 27g | Polyunsaturated Fat: 41g | Cholesterol: 306mg | Sodium: 794mg | Fiber: 2g | Sugar: 8g