Yield: 16 tacos
Tacos al Pastor
Sweet and savory Tacos al Pastor are a flavorful Mexican favorite filled with slightly spicy and smoky pork and sweet pineapple. You’ll love the bold tastes that earthy, smoky chilis and spices bring to this simple, authentic recipe!
Ingredients
For the marinade:
- 7 dried guajillo chiles, seeded and stemmed
- 1 small dried ancho chile, seeded and stemmed
- 1 chipotle in adobo sauce
- 4 garlic cloves
- ¼ small white onion
- ½ tablespoon achiote powder
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano
- ¼ cup apple cider vinegar
- ⅔ cup chile's soaking liquid, or pineapple juice
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
For the tacos:
- 1 ¾ pounds boneless pork chops, thinly sliced
- 3 tablespoons vegetable oil
- ½ teaspoon salt
- 2 pounds corn tortillas
Toppings:
- Diced onion
- Chopped cilantro
- Grilled pineapple, diced
- Salsa
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Instructions
- Rehydrate the chiles. Place the guajillos and ancho chile in a medium-sized bowl. Pour boiling water over them until completely covered. Let them rest for 15 minutes, or until softened. Reserve 2/3 cup of soaking liquid. Strain the chiles and set them aside.
- Make the marinade. Add the rehydrated chiles and the rest of the marinade ingredients to a blender or food processor. Add the reserved soaking liquid. Process until completely smooth. Strain the sauce through a fine mesh sieve.
- Marinate the pork. Place the pork in a large bowl. Pour the marinade over it. Use a wooden spoon to mix everything until well combined. Cover the bowl with plastic wrap and let it marinate for at least an hour, or up to 48 hours.
- Cook the pork. Heat the oil in a large pan, or grill pan, over medium-high heat. Discard the excess marinade from the bowl. Add the pork and spread it out. You may have to cook in batches because you don't want to overcrowd the pan. Let the pork cook for 6 minutes, stir, and cook for another 7 to 8 minutes or until browned. Season with more salt. Remove the pan from the heat and set it aside.
- Heat the tortillas. Heat a griddle or pan over medium-low heat. Warm the tortillas for 1 to 2 minutes on each side or until soft and bendy. They shouldn't break. Set them aside.
- Assemble the tacos. Fill each tortilla with pork filling and add your favorite toppings. Enjoy!
Notes
Store: Transfer the pork and toppings into separate airtight containers and store in the fridge for up to 4 days.
Reheat: You can microwave a serving or two of pork covered with a damp paper towel. For larger servings, heat in a covered skillet over low heat, adding a splash of water if it seems dry.
Use the Grill Instead: If you prefer to grill your pork, you can use cubed pork shoulder and skewer it on kabobs before grilling!
Pineapple is Essential: Tacos al pastor wouldn’t be complete without the pineapple. You can grill it on a grill, or just toss it in to the skillet with the pork. You want it cooked so that its natural sweetness shines through.
Sweeten the Pork: Prefer your al pastor meat to be sweet and savory? Use pineapple juice to thin the marinade, instead of using the soaking liquid from the chiles.
Thinly Slice the Pork: For the best texture and cooking results, slice the pork into thin pieces as they cook quickly and evenly. This allows the meat to brown on the outside, while staying tender and juicy on the inside!
Spicy or Not: As is, this recipe creates a smoky and slightly spicy pork. The smokiness comes from the dried chilis, the heat comes from the canned chipotle pepper in adobo sauce. To increase the level of heat, double or triple the chipotle peppers!
Nutrition
Serving: 1 taco, Calories: 239kcal, Carbohydrates: 29g, Protein: 14g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.05g, Cholesterol: 33mg, Sodium: 271mg, Potassium: 370mg, Fiber: 5g, Sugar: 2g, Vitamin A: 990IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg