Grilled Pork Tacos al Pastor

Lightly-fried tortillas topped with melted Jack cheese, shredded cabbage, and a little salsa make the perfect canvas to present pineapple-pepper marinated pork.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 256 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon vegetable oil
• 1 tablespoon white vinegar
• 4 cloves garlic
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon vegetable oil, or as needed
• 1 pinch dried oregano, or to taste
• 1 pinch ground cumin, or to taste
• 1 teaspoon ground dried chipotle pepper
• 3 dried guajillo chilies, seeds discarded
• 2 dried pasilla chiles, seeds discarded
• 1 cup boiling water, or as needed to cover
• 2 pork tenderloins, membranes (silver skin) removed
• 16 (6 inch) corn tortillas
• 16 slices Monterey Jack cheese, divided
• 2 cups shredded cabbage, divided
• 1 large jalapeno pepper, thinly sliced - or to taste
• 0.5 teaspoon salt, or to taste
• 0.75 cup pineapple juice
• 0.5 cup roasted tomato salsa, divided

Recipe Instructions

Step 1

Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.

Step 2

Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.

Step 3

Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.

Step 4

Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.

Step 5

Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.

Step 6

Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.

Step 7

Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.

Step 8

Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.

Step 9

Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.