American · Dinner
Al Pastor Tacos (High-Protein)
Marinated pork shoulder in a chile, achiote, and pineapple paste, seared until charred and chopped into warm flour tortillas with black beans. Topped with fresh pineapple, cilantro, onion, and lime wedges for bright, tangy heat.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
702Calories
52.4gProtein
29.1gFat
57.9gCarbs
9.9gSugar
12.7gFiber
1173mgSodium
155mgChol
8.6gSat Fat
892mgPotassium
156mgCalcium
4.2mgIron
0.8mcgVitamin B12
38mgVitamin C
protein-rich
gluten-free-adaptable
egg-free
high-fiber
high-protein
Instructions
1
Prep
Soak dried guajillo chilies in hot water 10 minutes until softened, then blend with 40g pineapple, achiote paste, garlic, vinegar, cumin, oregano, and salt to a paste.
2
Marinate
Coat pork shoulder in paste and chill 2 hours until deep red.
3
Sear
Heat vegetable oil in a heavy skillet over medium-high and sear pork 5 to 6 minutes until charred and cooked through.
4
Simmer
Push pork aside, add black beans to the skillet over medium heat, and cook 2 minutes until heated through and glossy.
5
Plate
Char flour tortillas in the dry skillet, chop pork, fill with beans, and top with pineapple, onion, cilantro, and lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g pork shoulder
- 44 dried guajillo chilies (20g)
- 2.8 oz80g pineapple, plus 1.4 oz (40g) for topping
- 2 tsp2 tsp achiote paste
- 2 clove2 clove garlic
- 2 tbsp2 tbsp white wine vinegar
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 1 1/3 cup240g black beans
- 44 small flour tortillas (120g total)
- 2 tbsp2 tbsp vegetable oil
- 11 onion (120g)
- 4 tbsp4 tbsp cilantro
- 11 lime
- 1/2 tsp1/2 tsp salt
