Tacos al Pastor

Chile-marinated pork, charred pineapple and cilantro on warm corn tortillas.

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The Recipe

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 min

Servings

Ingredients

2 lb pork shoulder, thinly sliced
3 dried guajillo chiles
2 tbsp achiote paste
1/2 cup pineapple juice
3 tbsp white vinegar
1 tsp ground cumin
12 corn tortillas
1 cup diced pineapple
1/2 cup chopped white onion & cilantro
2 limes, cut into wedges

Instructions

0 of 5 steps complete

1Toast and soak chiles, then blend with achiote, pineapple juice, vinegar and cumin.
2Coat pork in the marinade and refrigerate at least 2 hours.
3Sear pork in a hot cast-iron skillet in batches until charred at the edges.
4Char pineapple in the same pan for 2 minutes.
5Warm tortillas, pile with pork and pineapple, and finish with onion, cilantro and lime.

Nutrition Facts

Estimated totals for the entire recipe · 6 servings

Calories: 3,518 kcal
Protein: 247.0 g
Carbs: 354.8 g
Fat: 124.4 g
Fiber: 24.4 g

Approximate ingredient-based values, not verified nutritional analysis. Brands, substitutions and cooking methods affect results. Per-serving nutrition stays the same when portions scale proportionally.

Partial estimate · excludes 3 unmeasured or unmatched ingredients

3 dried guajillo chiles
2 tbsp achiote paste
3 tbsp white vinegar

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