Tacos al Pastor

A blend of pasilla and guajillo chiles, vinegar, achiote powder, cumin, and garlic make a tasty rub for pork loin or tenderloin, while pineapple adds sweetness.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 361 Calories

Ingredients

• salt to taste
• 1 small onion, chopped
• 5 whole cloves
• 1 cup white vinegar
• 8 cloves garlic, chopped
• 1 teaspoon achiote powder
• 8 dried pasilla chiles, seeded and torn to pieces
• 8 dried guajillo chiles, seeded and torn to pieces
• 2 pounds pork tenderloin, thinly sliced
• 32 (5 inch) corn tortillas
• 4 limes, cut in wedges
• 0.5 cup chopped fresh cilantro
• 0.5 teaspoon ground cumin
• 0.5 cup chopped pineapple

Recipe Instructions

Step 1

Soak pasilla chiles and guajillo chiles in a bowl with hot water until chiles are softened, about 10 minutes; drain. Mash chiles, garlic, achiote powder, cumin, and cloves in a saucepan with a fork.

Step 2

Pour vinegar into sauce pan and bring to a boil; cook and stir until mixture becomes a thick paste. Season with salt. Rub chile paste over sliced pork, stacking meat on a plate. Cover and marinate in the refrigerator for 8 hours to overnight.

Step 3

Heat a large skillet over medium-high heat; cook and stir marinated pork and pineapple until pork is browned, 7 to 10 minutes. Divide pork over stacks of two corn tortillas and serve with onion, cilantro, and lime wedges.