Tacos al Pastor

Tacos al Pastor

For this tacos al pastor recipe with pineapple, pork tenderloin is rubbed with pasilla and guajillo chiles, vinegar, achiote powder, cumin, and garlic.

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 mixture 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
  • 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

Categories

Similar Recipes You May Like

Roasted Mexican Corn Salad with Black Beans

Roasted Mexican Corn Salad with Black Beans

Alexia's Lemony Vinaigrette

Alexia's Lemony Vinaigrette

Minty Peach Chicken Salad

Minty Peach Chicken Salad

Vegetable Wild Rice Salad

Vegetable Wild Rice Salad

Home Town Drive-In Pasta Salad

Home Town Drive-In Pasta Salad

Almond Easter Bread

Almond Easter Bread

Colorful Four Bean Salad

Colorful Four Bean Salad

Fabienne's Cucumber Salad

Fabienne's Cucumber Salad