Tacos al Pastor
Traditional al pastor flavors in tasty tacos.
Ingredients
Al Pastor Marinade
- 4 dried guajillo chiles
- 2 dried chiles de árbol
- 2 cups water, boiling
- 6 cloves of garlic
- 1/3 cup granulated sugar
- 2/3 cup white vinegar
- 3 tablespoons salt
- 2 tablespoons achiote powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 2 teaspoons Mexican oregano
- 1 large pineapple (cut in half leaving one half whole and one half rough chopped)
- 1 small yellow onion, rough chopped
Taco Ingredients
- 2-2 1/2 pounds pork tenderloin, sliced and pounded
- flour or corn tortillas
- 1 small red onion, diced
- 1/2 cup pineapple, diced
- garlic lime crema or sour cream
- fresh cilantro, finely chopped
- lime wedges
Instructions
- Place 4 dried guajillo chiles and 2 dried chiles de árbol into a wide glass bowl
- Pour 2 cups of boiling water over the dried chilies and let them sit for 30 minutes
- Combine all of the marinade ingredients (including the rehydrated chilies) into a large blender or food processor and pulse until smooth
- Slice a 2 pound pork tenderlion into 1/2 inch rounds
- Pound each slice of pork down to about 1/4 inch thickness using a meat tenderizer
- Layer the pork and marinade in a large glass bowl ensuring that all of the pork is coated in marinade
- Cover the bowl with plastic wrap and refrigerate for 90 minutes
- Preheat your oven to 350 degrees
- Place the other half of the whole pineapple into the bottom of a square baking dish
- Press a long skewer into the center of the pineapple so that it stands upright vertically
- Layer the marinated pork over the skewer (see photos above)
- Bake at 350 degrees on a lower rack for 90 minutes
- Carefully remove the pork from the skewer and cut into bite size pieces
- Assemble tacos with pork, red onions, pineapple and garlic lime crema or sour cream (optional)
- Garnish with finely chopped cilantro and lime wedges