American · Dinner
Al Pastor Tacos (Dairy-Free)
Pork shoulder marinated in guajillo chiles, achiote paste, pineapple, and vinegar, then seared until caramelized and chopped fine. Served in warm corn tortillas with raw white onion, cilantro, charred pineapple, and lime wedges for finishing.
$5
25 minsPrep
18 minsCook
43 minsTotal
MediumLevel
Nutrition per serving
695Calories
39.6gProtein
41.5gFat
37.5gCarbs
12.8gSugar
6.1gFiber
719mgSodium
151mgChol
12.4gSat Fat
892mgPotassium
118mgCalcium
4.2mgIron
0.9mcgVitamin B12
28mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
dairy-free
Instructions
1
Prep
Toast guajillo chiles in a dry skillet over medium heat 30 seconds per side until darkened, then soak 10 minutes in hot water until softened and pliable.
2
Blitz
Blend softened chiles, achiote paste, half the diced pineapple, garlic, cumin, oregano, vinegar, and salt into a smooth loose paste.
3
Marinate
Coat pork shoulder slices evenly in marinade, cover, and refrigerate 4 hours.
4
Sear
Heat vegetable oil in a heavy skillet over medium-high and sear pork in batches 6 to 8 minutes until deeply browned and caramelized, then chop fine. Char remaining pineapple 2 minutes per side over medium-high heat until edges blacken.
5
Plate
Warm corn tortillas, fill with chopped pork, charred pineapple, white onion, cilantro, and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 44 dried guajillo chiles (0.4 oz / 12g), stemmed and seeded
- 2 tbsp2 tbsp achiote paste
- 5.2 oz150g fresh pineapple, half for marinade half charred
- 11 white onion (120g)
- 4 tbsp4 tbsp apple cider vinegar
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp vegetable oil
- 66 corn tortillas (1.6 oz / 45g)
- 4 tbsp4 tbsp cilantro
- 11 lime, cut into wedges
