Time
300 min
Serving
10 persons
Calories
204
Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.
Ingredients
- tomato: 1 piece
- guajillo Chili peppers: 3 piece (seeded, dried)
- ancho Chili peppers: 2 piece (seeded, dried)
- pineapple, sliced 3/4-inch thick: 1 piece
- orange juice: 0.5 cup
- onion, quartered: 1 piece
- white vinegar: 0.25 cup
- chipotle peppers in adobo sauce: 2 piece
- salt: 1 Tbsp (to taste)
- garlic: 2 clove (crushed)
- cloves: 3 piece
- cumin seeds: 1 tsp
- oregano: 1 tsp (dried)
- boneless pork loin: 2 pound (sliced)
- onion: 0.5 cup (chopped)
- fresh cilantro: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
-
Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
-
Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
-
Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
-
Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
-
Marinate pork in the refrigerator, 4 hours to overnight.
-
Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
-
Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
-
Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro. AllrecipesPhoto
