Tacos al Pastor

Ingredients

For the Marinade

• 3 guajillo chilies, dried, seeds removed
• 2 ancho chilies, dried, seeds removed
• 1/4 cup pineapple juice
• 1/4 cup white vinegar
• 3 cloves garlic
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and pepper to taste

For the Tacos

• 2 lbs pork shoulder, thinly sliced
• 1 cup fresh pineapple, diced
• 1/2 white onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 12 small corn tortillas
• Lime wedges for serving
• Salsa of your choice

Instructions

Step 1: Prepare the Marinade

Toast the dried chilies in a dry pan over medium heat for about 1-2 minutes per side until fragrant. Soak them in hot water for 15 minutes until soft. In a blender, combine the soaked chilies, pineapple juice, vinegar, garlic, oregano, cumin, salt, and pepper. Blend until smooth.

Step 2: Marinate the Pork

Place the thinly sliced pork in a large bowl or ziplock bag. Pour the marinade over the pork, ensuring every piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors develop.

Step 3: Cook the Pork

Heat a large skillet or grill pan over medium-high heat with a little oil. Cook the pork slices in batches for about 3-4 minutes per side until browned and cooked through. Once cooked, chop the pork into smaller bite-sized pieces.

Step 4: Warm the Tortillas

Warm the corn tortillas in a dry skillet or on a griddle for about 30 seconds on each side until pliable and slightly toasted.

Step 5: Assemble the Tacos

Place a generous amount of pork on each tortilla. Top with diced pineapple, chopped onion, and fresh cilantro. Serve immediately with lime wedges and your favorite salsa.

Chef's Tips

• Thin Slices: Slicing the pork as thinly as possible helps it absorb the marinade and cook quickly.
• Pineapple is Key: The enzymes in fresh pineapple help tenderize the meat, but don't marinate for more than 24 hours or the texture can become mushy.
• Char is Good: Don't be afraid to get a little char on the meat when cooking; it adds to the authentic flavor.

Variations

• Chicken al Pastor: Substitute pork with chicken thighs for a lighter version.
• Spicier: Add a chipotle pepper in adobo sauce to the marinade for extra heat.
• Garnish: Radishes and sliced avocado make great additional toppings.

Storage Instructions

Store leftover cooked pork in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet before serving. The marinade can be made ahead and stored for up to 5 days.

Nutritional Information

Per serving (2 tacos):

• Calories: 350
• Protein: 22g
• Carbohydrates: 28g
• Fat: 18g
• Fiber: 4g
• Sodium: 450mg