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Tacos al Pastor
Easy authentic Tacos al Pastor Recipe with soft or crunchy tortillas. These spicy pork tacos bring home the flavor of central Mexico with fresh ingredients on top!
Prep Time
30 mins
Cook Time
30 mins
Total Time
46 mins
Servings: 20 tacos
Calories: 94 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 pounds pork loin roast
- 3 dried guajillo chiles substitute anaheims or new mexico chiles
- 2 dried ancho chiles
- 2 canned chipotle chiles in adobo sauce
- 4 cloves garlic (large) peeled
- 1 onion peeled and roughly chopped
- 1/4 cup apple cider vinegar
- 1 cup pineapple juice
- 2 1/2 cups chopped fresh pineapple divided
- 1 teaspoon Mexican oregano
- 1 1/2 teaspoons ground cumin
- 1 tablespoon salt
- 1 tablespoon acchiote optional (provide a vibrant red color)
- 2 boxes Old El Paso Super Stuffer Crunchy Tortilla Shells or 2 packages Old El Paso Flour Tortillas for soft tacos
- 1 1/2 cup Pico de Gallo
- Fresh lime wedges
- Old El Paso Taco Sauce
- olive oil
Instructions
- Place the dried chiles in a bowl of boiling water and place a small plate over the top to submerge the chiles. Allow them to soak and soften for at least 10 minutes. Then scoop them out of the water, and remove the stems and seeds.
- While the chiles are soaking, slice the pork roast into thin bite-size pieces. Place all the pork in a large zip bag.
- Add the dried chiles, chipotle chiles, garlic, onion, vinegar, juice, 1 cup chopped pineapple, oregano, cumin, salt and acchiote into the blender. Puree until smooth, then pour over the pork, zip the bag, and refrigerate for at least 3 hours. The longer the better.
- Once the pork has marinated, place a colander in the sink and pour the pork into the colander to drain. You want it to be well-coated, but eliminate excess moisture for searing. Do not rinse it. Shake a little and drain.
- Heat a large skillet over medium-heat. Once hot, drizzle a little olive oil in the pan, then add a quarter of the pork. Arrange the pork in a single layer, covering the bottom of the pan. Sear for 1-2 minutes, then flip and cook another 1-2 minutes. Remove from the skillet and repeat with the remaining pork. Keep the cooked pork covered with foil.
- To Serve: Fill crunchy or soft flour tortillas with pork, pico de gallo, and fresh chopped pineapple. Serve with a lime wedge and taco sauce if desired.
Cup of Yum
Nutrition Information
Serving
1g
Calories
94kcal
(5%)
Carbohydrates
8g
(3%)
Protein
11g
(22%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
29mg
(10%)
Sodium
493mg
(21%)
Potassium
233mg
(7%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
245IU
(5%)
Vitamin C
12.8mg
(14%)
Calcium
12mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 20tacos
Amount Per Serving
Calories 94
% Daily Value*
| Serving | 1g | |
| Calories | 94kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 493mg | 21% |
| Potassium | 233mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 12.8mg | 14% |
| Calcium | 12mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.