Tacos al Pastor Recipe
Easy authentic Tacos al Pastor Recipe with soft tortillas and fresh pico de gallo. These spicy pork tacos bring home the flavor of central Mexico with fresh ingredients on top!
Servings: 20 tacos
Calories: 124kcal
Ingredients
- 2 pounds pork loin roast
- 3 dried guajillo chiles substitute anaheims or new mexico chiles
- 2 dried ancho chiles
- 2 canned chipotle chiles in adobo sauce
- 1 medium onion peeled and roughly chopped
- 4 cloves garlic (large) peeled
- 2 - 20 ounce cans pineapple tidbits divided (save the juice)
- 1/4 cup apple cider vinegar
- 1 tablespoon achiote optional (provide a vibrant red color)
- 1 tablespoon salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon Mexican oregano
- 2-4 tablespoons Olive oil
- 20 street taco tortillas (corn or flour)
- 1 1/2 cup pico de gallo
- Fresh lime wedges
Instructions
- Place the dried chiles in a bowl of boiling water and place a small plate/cup over the top to submerge the chiles. Allow them to soak and soften for at least 10 minutes. Then scoop them out of the water, and remove the stems and seeds.
- While the chiles are soaking, slice the pork roast into small bite-size pieces, about the size of the pineapple tidbits. Place all the pork in a large zip bag.
- Add the soaked chiles, chipotle chiles, onion, garlic, 1 cup drained pineapple tidbits, 1 cup pineapple juice from cans, vinegar, achiote paste, salt, cumin, and oregano into the blender. Puree until smooth. Then pour over the pork, zip the bag, and refrigerate for at least 3 hours. The longer the better. *Save the rest of the pineapple tidbits for serving.
- Once the pork has marinated, place a colander in the sink and pour the pork into the colander to drain. You want it to be well-coated, but eliminate excess moisture for searing. Do not rinse it. Shake a little and drain.
- Heat a large skillet over medium-heat. Once hot, drizzle a little olive oil in the pan, then add a quarter of the pork. Arrange the pork in a single layer, covering the bottom of the pan. Sear for 1-2 minutes, then flip and cook another 1-2 minutes. Remove from the skillet and repeat with the remaining pork. Keep the cooked pork covered with foil.
- To Serve: Fill small tortillas with pork, pico de gallo, and pineapple tidbits. Serve with a lime wedge and hot sauce if desired.
Nutrition
Serving: 1g | Calories: 124kcal | Carbohydrates: 13g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 499mg | Potassium: 267mg | Fiber: 1g | Sugar: 10g | Vitamin A: 264IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg