Tacos Al Pastor
Transport your taste buds to the heart of Mexico with these irresistible Tacos Al Pastor, a perfect combination of smoky, tangy, and savory flavors. Featuring tender slices of marinated pork shoulder infused with a bold blend of dried ancho and guajillo chiles, pineapple juice, and a touch of chipotle heat, this recipe captures the essence of traditional street-style tacos. Grilled to perfection for a slight char, the juicy pork pairs beautifully with caramelized pineapple, fresh cilantro, and crunchy white onions, all tucked into warm corn tortillas. With just 30 minutes of prep time and a marinade that brings depth overnight, these tacos are as convenient as they are authentic. Serve with a squeeze of fresh lime for a bright finish to this fiesta of flavors. Perfect for taco nights or weekend gatherings, this Tacos Al Pastor recipe is your ticket to a mouthwatering Mexican classic!
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Ingredients
- 2 pounds boneless pork shoulder
- 4 dried ancho chiles
- 4 dried guajillo chiles
- 1 cup pineapple juice
- 0.25 cup white vinegar
- 4 garlic cloves
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon adobo sauce
- 2 canned chipotle peppers
- 0.5 pineapple
- 12 corn tortillas
- 0.5 cup fresh cilantro
- 1 white onion
- 4 lime wedges
Directions
Step 1
Slice the pork shoulder into thin slices, about 1/4 inch thick.
Step 2
Remove the stems and seeds from the ancho and guajillo chiles, then soak them in hot water for 10 minutes to soften.
Step 3
In a blender, combine the soaked chiles, pineapple juice, vinegar, garlic, cumin, oregano, black pepper, salt, adobo sauce, and chipotle peppers. Blend until smooth to create the marinade.
Step 4
Pour the marinade over the pork slices, ensuring they are evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 5
Preheat a grill or skillet over medium-high heat. Grill the marinated pork slices until cooked through and slightly charred, about 3-4 minutes per side.
Step 6
Grill the pineapple slices until slightly caramelized, then dice them into small pieces.
Step 7
Warm the corn tortillas on the grill or in a skillet.
Step 8
Assemble the tacos by placing the grilled pork onto the tortillas, top with diced pineapple, fresh cilantro, and finely chopped white onion.
Step 9
Serve with lime wedges on the side for added zest.
Nutrition Facts
| Serving size | (2273.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4145.6 |
| Total Fat 208.4g | 0% |
| Saturated Fat 67.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 725.7mg | 0% |
| Sodium 3778.5mg | 0% |
| Total Carbohydrate 380.2g | 0% |
| Dietary Fiber 68.8g | 0% |
| Total Sugars 57.0g | |
| Protein 213.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 692.6mg | 0% |
| Iron 31.3mg | 0% |
| Potassium 6048.2mg | 0% |
Source of Calories