Al Pastor Tacos
Master the art of mexican cooking with this succulent dinner featuring pork shoulder, corn tortillas, and pineapple. Ready in just 45 minutes, this easy recipe works great for busy weeknights. The perfect addition to your regular dinner rotation.
Time Breakdown
Ingredients (4 servings)
- 2 poundspork shoulderthinly sliced
- 12 tortillascorn tortillassmall size
- 1 cuppineapplediced fresh
- 1 smallwhite onionfinely diced
- 1/2 cupcilantrochopped
- 3 limeslimecut into wedges
- 1/2 cupsalsa verde
- 3 chilesguajillo chilesstems and seeds removed
- 2 chileschipotle chilesin adobo sauce
- 1/2 cuporange juicefresh
- 2 tablespoonswhite vinegar
- 4 clovesgarlic
- 1 tablespoonachiote pasteor annatto powder
- 1 teaspooncumin
- 1 teaspoonoregano
- 1 teaspoonsalt
- 1/2 teaspoonblack pepper
- 2 tablespoonsvegetable oil
Instructions
- 1
Soak guajillo chiles in hot water for 20 minutes until soft.
20min - 2
Blend soaked chiles, chipotle, orange juice, vinegar, garlic, achiote, cumin, oregano, salt, and pepper.
5min - 3
Marinate sliced pork in chile mixture for 30 minutes.
30min - 4
Heat oil in large skillet over medium-high heat.
2min - 5
Cook marinated pork in batches until edges are crispy, 6-8 minutes.
8min - 6
Add diced pineapple to skillet last 2 minutes.
2min - 7
Warm tortillas in dry skillet until pliable.
3min - 8
Fill tortillas with pork and pineapple mixture.
3min - 9
Top with diced onion and cilantro.
2min - 10
Serve with lime wedges and salsa verde.
1min
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