Description
Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.
Ingredients
- 1 tomato
- 3 dried guajillo chile peppers, seeded
- 2 dried ancho chile peppers, seeded
- 1 pineapple, sliced 3/4-inch thick
- ½ cup orange juice
- 1 onion, quartered
- ¼ cup white vinegar
- 2 chipotle peppers in adobo sauce
- 1 tablespoon salt, or to taste
- 2 cloves garlic, crushed
- 3 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 2 pounds boneless pork loin, thinly sliced
- ½ cup chopped onion
- ½ cup chopped fresh cilantro
Instructions
- Cook tomato on a ridged grill pan over medium-high heat until slightly blackened
- about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
- Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened
- about 5 minutes. Drain.
- Combine tomato flesh
- softened chile peppers
- 2 slices pineapple
- orange juice
- quartered onion
- vinegar
- chipotle peppers
- salt
- garlic
- cloves
- cumin seeds
- and oregano in a blender; blend until smooth.
- Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork
- ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
- Marinate pork in the refrigerator
- 4 hours to overnight.
- Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft
- about 5 minutes per side. Chop into small pieces.
- Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan
- turning once
- until browned
- 4 to 5 minutes.
- Chop pork coarsely into small pieces against the grain. Serve with pineapple
- chopped onion
- and cilantro.
Prep Time: 50 mins
Cook Time: 29 mins
Total Time: 5 hrs 19 mins
Servings: 10