Mexican 25 min

Tacos al Pastor

Name: Tacos al Pastor
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder, thinly sliced; 3 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; ½ pineapple, divided — half for marinade, half sliced for serving; 4 cloves garlic; 1 teaspoon cumin; 1 teaspoon dried oregano; 2 tablespoons apple cider vinegar; 1 tablespoon achiote paste; Salt to taste; 16 small corn tortillas; ½ white onion, finely diced; Fresh cilantro and lime wedges for serving

spicy

Ingredientsfor 2

480

Cal

36g

Protein

42g

Carbs

18g

Fat

12 lbs pork shoulder, thinly sliced
23 dried guajillo chiles, stems and seeds removed
32 dried ancho chiles, stems and seeds removed
4½ pineapple, divided — half for marinade, half sliced for serving
54 cloves garlic
61 teaspoon cumin
71 teaspoon dried oregano
82 tablespoons apple cider vinegar
91 tablespoon achiote paste
10Salt to taste
1116 small corn tortillas
12½ white onion, finely diced
13Fresh cilantro and lime wedges for serving

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Instructions

1
Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant and slightly puffed. Transfer to a bowl, cover with boiling water, and soak for 15 minutes until softened.
2
Blend the soaked chiles with ½ cup soaking liquid, half the pineapple, garlic, cumin, oregano, vinegar, and achiote paste until completely smooth. Season generously with salt.
3
Toss the sliced pork in the marinade until every piece is coated. Marinate at least 1 hour at room temperature or overnight in the fridge for deeper flavor.
4
Heat a large cast iron skillet over high heat until smoking. Cook marinated pork in batches for 2–3 minutes per side until charred at the edges and cooked through. The sugars caramelize fast — watch carefully.
5
Warm tortillas directly over a gas flame or in a dry skillet until pliable with light char marks. Top with pork, diced onion, fresh pineapple, and cilantro. Serve immediately with lime wedges.