Tacos Al Pastor
Ingredients
The marinade
-
2
pounds
pork shoulder, cut into ¼ inch thick slices
-
2
teaspoons
garlic, chopped
-
1
teaspoon
dried oregano leaves
-
1
teaspoon
ground cumin
-
1
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
4
dried
guajillo chilies, seeds and stems removed
-
1
tablespoon
liquid agave or honey
-
¼
cup
pineapple juice
-
¼
cup
white vinegar
-
2
tablespoons
achiote paste
The tacos
-
12
corn tortillas
warmed
-
1
whole
pineapple, peeled and cut into ½ inch thick slices
-
¼
cup
red onion, diced
-
¼
cup
cilantro leaves, minced
Instructions
- Combine garlic, oregano, cumin, salt, pepper, guajillo chilies, agave, pineapple juice, vinegar, achiote paste, and water in a pot and simmer.
- Cool the mixture for 10 minutes, then blend until smooth.
- Marinate the pork in the blended sauce for at least 1 hour in the refrigerator.
- Preheat the grill and cook the marinated pork and pineapple slices for 3-4 minutes per side.
- Chop the grilled pork and pineapple, then fill the tortillas with the mixture.
- Top with red onion and cilantro, and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
338
Total fat
8g
Total carbohydrates
45g
Total protein
22g
Sodium
678mg
Cholesterol
61mg
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