For tacos al pastor, pork loin or tenderloin is rubbed with pasilla and guajillo chiles, vinegar, achiote powder, cumin, and garlic. Pineapple adds sweetness.
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
361 Calories
Recipe Instructions
Step 1
Soak pasilla chiles and guajillo chiles in a bowl with hot water until softened, about 10 minutes; drain. Mash chiles, garlic, achiote powder, cumin, and cloves in a saucepan with a fork.
Step 2
Add vinegar to saucepan 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. Add marinated pork and pineapple; cook and stir until pork is browned, 7 to 10 minutes. Divide pork over stacks of two corn tortillas; serve with onion, cilantro, and lime wedges.
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