Tacos al Pastor
Savor the classic flavors of Mexico City with these Tacos al Pastor featuring marinated pork and juicy pineapple, wrapped in soft corn tortillas.
30 min
Prep
60 min
Cook
4
Serves
580
Calories
Macros · per serving
35g protein
65g carbs
25g fat
Ingredients
For 4 servings
- 1.5 pound pork shoulder
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 1 pineapple
- 1/4 cup white vinegar
- 1/2 cup orange juice
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 3 cloves garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 onion
- 12 corn tortillas
- 1/4 cup fresh cilantro
- 2 lime
- 2 tablespoons vegetable oil
Instructions
- 1
Remove stems and seeds from ancho and guajillo chiles. Soak chiles in hot water for 10 minutes.
- 2
In a blender, combine soaked chiles, 1/4 cup water, vinegar, orange juice, cumin, oregano, garlic, salt, and black pepper. Blend until smooth.
- 3
Dice half of the pineapple; reserve the rest. Cut pork shoulder into thin slices.
- 4
In a bowl, combine pork slices, diced pineapple, and the chile marinade. Mix well and marinate for at least 1 hour in the refrigerator.
- 5
Heat vegetable oil in a large skillet over medium-high heat. Add marinated pork in batches, cooking until browned and cooked through, about 8-10 minutes per batch.
- 6
Warm corn tortillas on a dry skillet until soft.
- 7
Dice remaining pineapple and chop onion and cilantro.
- 8
Assemble tacos by placing pork mixture on tortillas, topping with diced pineapple, onion, and cilantro. Serve with lime wedges on the side.
Cook it this week.
NeatEat plans Tacos al Pastor — and the rest of your week — around your budget, groceries included.