American · Dinner
Al Pastor Tacos
Marinated pork shoulder seared in an achiote, guajillo, and pineapple sauce inspired by spit-roasted al pastor, then built into warm corn tortillas. Topped with white onion, cilantro, and charred pineapple, finished with lime for a smoky, tangy, mildly spiced taco.
$5
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
544Calories
39.5gProtein
25.1gFat
42.1gCarbs
9.7gSugar
6.2gFiber
347mgSodium
151mgChol
8.2gSat Fat
652mgPotassium
89mgCalcium
2.1mgIron
0.8mcgVitamin B12
31mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Slice pork shoulder thinly, dice white onion, chop cilantro, and blend guajillo chilies, achiote paste, garlic, vinegar, and cumin into a smooth marinade.
2
Coat the pork in the marinade, then let it rest at room temperature for 10 minutes.
3
Heat vegetable oil in a skillet over high heat, sear pork and pineapple chunks for 8 minutes until browned and cooked through.
4
Warm the corn tortillas in a dry pan over medium heat for 2 minutes, flipping until soft, pliable, and lightly toasted.
5
Plate
Fill tortillas with pork, top with charred pineapple, white onion, and cilantro, season with salt, and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 66 corn tortillas
- 44 dried guajillo chilies, stemmed and seeded
- 2 tbsp2 tbsp achiote paste
- 5.2 oz150g pineapple
- 11 white onion
- 4 tbsp4 tbsp cilantro
- 2 clove2 clove garlic
- 2 tbsp2 tbsp white wine vinegar
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp ground cumin
- 11 lime, cut into wedges
- a pinch of salt
