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Tacos Al Pastor
This recipe for tacos al pastor is tender pork that's coated in a sweet and savory marinade, then grilled to perfection. The tacos are topped with grilled pineapple, red onion and cilantro
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
40 mins
Servings: 6
Calories: 338 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the marinade
- 2 pounds pork shoulder cut into 1/4 inch thick slices
- 2 teaspoons garlic chopped
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 dried guajillo chilies seeds and stems removed, then softened in very hot water for 5 minutes
- 1 tablespoon liquid agave or honey
- 1/4 cup pineapple juice
- 1/4 cup white vinegar
- 2 tablespoons achiote paste
For the tacos
- 12 corn tortillas warmed
- 1 pineapple peeled and cut into 1/2 inch thick slices
- 1/4 cup red onion diced
- 1/4 cup cilantro leaves minced
Instructions
- Place the garlic, oregano leaves, cumin, salt, pepper, guajillo chilies, agave, pineapple juice, white vinegar, achiote paste and 1/2 cup water in a small pot. Bring to a simmer.
- Cook for 3 minutes, then cool for 10 minutes.
- Pour the marinade ingredients into a blender; blend until smooth.
- Place the pork in a large bowl and add the marinade. Toss to coat completely. Chill, then refrigerate for at least one hour, or up to 24 hours.
- Preheat a grill or indoor grill pan to medium high heat.
- Place the pork and pineapple slices on the grill. Cook for 3-4 minutes per side, or until pork is just cooked through.
- Coarsely chop the pork and pineapple.
- Divide the pork between the tortillas. Top with the chopped pineapple, red onion and cilantro, then serve immediately.
Cup of Yum
Notes
- The easiest way to get thin slices of pork is to partially freeze your pork shoulder roast before you cut it. Chill it for about 30 minutes and you’ll be ready to go.
- This recipe calls for two specialty ingredients: dried guajillo chiles and achiote paste. If you can’t find dried guajillo chiles, you can substitute dried ancho chiles which are available in most grocery stores. Achiote paste comes in a jar in the ethnic foods aisle. It’s a colorful and fragrant paste made of annatto seeds and spices, and it gives the meat in this dish its characteristic red color.
Nutrition Information
Calories
338kcal
(17%)
Carbohydrates
45g
(15%)
Protein
22g
(44%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
61mg
(20%)
Sodium
678mg
(28%)
Potassium
604mg
(17%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
130IU
(3%)
Vitamin C
74.8mg
(83%)
Calcium
80mg
(8%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 338
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 678mg | 28% |
| Potassium | 604mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 74.8mg | 83% |
| Calcium | 80mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.