Pastoral Tacos

Transport your taste buds to the vibrant streets of Mexico with these flavorful Pastoral Tacos! This recipe features tender, marinated pork shoulder infused with a smoky blend of guajillo, ancho, and chipotle chilies, balanced by the natural sweetness of fresh pineapple and zesty orange juice. After marinating overnight, the pork is perfectly seared to achieve a caramelized crust, then chopped and nestled into warm corn tortillas. Topped with diced onion, fresh cilantro, and juicy pineapple chunks, these tacos are a harmonious blend of sweet, tangy, and savory flavors. Easy to prepare and perfect for serving with lime wedges on the side, this dish is a surefire hit for taco night or any festive gathering. Whether you're a fan of Mexican cuisine or new to tacos al pastor, this recipe delivers authentic flavor in every bite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 lbs Pork shoulder (thinly sliced or diced)
• 3 Guajillo chilies
• 1 Ancho chili
• 1 tbsp Chipotle chili in adobo sauce
• 1.5 cups Pineapple chunks (fresh or canned, divided)
• 1 cup Orange juice (freshly squeezed recommended)
• 2 tbsp White vinegar
• 3 Garlic cloves
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 1 tsp Salt
• 1 tsp Black pepper
• 12 Corn tortillas
• 1 small White onion (diced)
• 0.25 cup Cilantro (chopped)
• 4 Lime wedges
• 2 tbsp Vegetable oil

Directions

Step 1

Begin by preparing the marinade. Remove the stems and seeds from the guajillo and ancho chilies. Place them in a bowl, cover with hot water, and let them soak for 10 minutes until softened.

Step 2

In a blender, combine the softened chilies (drained), chipotle chili in adobo sauce, 1 cup of pineapple chunks, orange juice, white vinegar, garlic cloves, cumin, oregano, salt, black pepper, and 1 tablespoon of vegetable oil. Blend until smooth.

Step 3

Place the pork slices in a large bowl or a resealable plastic bag. Pour the marinade over the pork, ensuring it is well coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.

Step 4

Preheat a skillet or grill pan over medium-high heat. Add the remaining tablespoon of vegetable oil. Remove the pork from the marinade and cook in batches, ensuring a good sear on each side, about 5 minutes per side. Be careful not to overcrowd the pan.

Step 5

Once cooked, transfer the pork to a cutting board and let it rest for 5 minutes. Chop the pork into small, taco-friendly pieces.

Step 6

Warm the corn tortillas in a dry skillet or directly over the flame of a gas stove for 15-20 seconds on each side.

Step 7

To assemble the tacos, place a portion of chopped pork on each tortilla. Top with diced white onion, chopped cilantro, and a few fresh pineapple chunks.

Step 8

Serve immediately with lime wedges on the side for squeezing over the tacos.

Nutrition Facts

Serving size	(2167.7g)

Amount per serving	% Daily Value*
Calories	3725.7

Total Fat 185.8g	0%
Saturated Fat 54.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 476.3mg	0%
Sodium 3053.9mg	0%
Total Carbohydrate 372.1g	0%
Dietary Fiber 60.5g	0%
Total Sugars 67.4g
Protein 169.3g	0%

Vitamin D 0IU	0%
Calcium 607.8mg	0%
Iron 20.9mg	0%
Potassium 4843.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 17.6%

Carbs: 38.8%