Tacos al Pastor
Ingredients
Marinade
-
4
dried
guajillo chiles
-
¼
cup
pineapple juice
-
¼
cup
white vinegar
-
2
tablespoons
achiote paste
-
3
cloves
garlic
-
1
tablespoon
Mexican oregano
-
½
teaspoon
ground cumin
-
¼
teaspoon
ground cinnamon
-
¼
teaspoon
ground cloves
-
1½
teaspoons
salt
-
¼
teaspoon
black pepper
Pork and Toppings
-
2
pounds
boneless pork butt
-
1
tablespoon
olive oil
-
1
cup
canned pineapple
-
16
8-inch
corn tortillas
-
1
cup
minced onion
-
½
cup
minced fresh cilantro
-
to taste
salt
-
as needed
lime wedges
-
as needed
guacamole
Instructions
- Soak dried chiles in boiling water for about 10 minutes until softened, then drain.
- Blend softened chiles with pineapple juice, white vinegar, achiote paste, garlic, oregano, cumin, cinnamon, cloves, salt, and pepper until smooth.
- Transfer the marinade to a plastic bag, add chopped pork, and marinate for at least 4 hours or overnight.
- Heat olive oil in a skillet over medium-high heat, then add pork and pineapple, cooking until pork reaches 145°F, about 15 to 20 minutes.
- Season with salt and serve with warmed tortillas, onion, cilantro, and guacamole.
Nutrition Facts (estimated)
Servings
4
Calories
472
Total fat
14g
Total carbohydrates
42g
Total protein
45g
Sodium
159mg
Cholesterol
136mg
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