Back when I was in college our Spanish professor took us to a hole-in-the-wall that was known for their tacos al pastor. They were some of the BEST tacos I’ve ever had. The combination of flavorful pork and fresh sweet pineapple was killer. I’ve craved them ever since! Finally a few weeks ago I decided it was time to make my own. Sure these aren’t slow roasted on a spit, but they’re pretty darn delicious!
The overall flavor of the pork comes from its marinade. To make it, you’ll need a few types of dried chilies along with some garlic, red onion, apple cider vinegar, lime juice, pineapple juice and a variety of spices… oh, and of course, lots of fresh pineapple! Toss it all in a blender and let it go until it’s nice and smooth. Pour it over 2-3 pounds of sliced pork and chill it in a ziploc bag for at least four hours. I know that seems long, but overnight is even better- you want the pork to get tender and you definitely want it to be flavorful!
Now comes the messy part. You’ll have to strain pork in a colander. The marinade with seep through the holes which will leave behind a much less saucy pork. That way when you go to sear it, the pork will actually get crisp instead of mushy. When the pork is cooked, heat up or fry some corn tortillas and then load ’em up! We garnished our with grilled pineapple, chopped cilantro, chopped red onion, and a few squirts of lime. They were sooo good!
If you’re looking for a new recipe for taco tuesday you’ve gotta give this one a try! These pork tacos are tender, flavorful and piled with fresh ingredients. I know you’re going to love them!
Easy Tacos Al Pastor Recipe
Ingredients
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles
- 2.5-3 lbs pork loin roast
- 4 garlic cloves
- 1/2 red onion - coarsely chopped
- 1/4 cup apple cider vinegar
- 1 lime - juiced
- 1 cup pineapple juice*
- 3 cups fresh pineapple - chopped and divided
- 1 tsp oregano
- 2 tsp ground cumin
- 1/2 tsp coriander
- 1/4 tsp paprika
- 1/8 teaspoon cayenne pepper
- 1 tablespoon salt
- 1 Tbsp olive oil
- corn tortillas
Garnishes
- fresh pineapple - chopped
- cilantro - chopped
- red onion - chopped
- lime wedges
Instructions
- In a medium-sized bowl, place the dried chiles along with a few cups of very hot water. Allow the chiles to soak until soft, about 5-10 minutes. When the chiles are tender, remove them, cut them open, and scrape out the seeds.
- Meanwhile, cut the pork roast into thin, bite-sized pieces, removing any excess fat. Use a sharp knife to make clean cuts, then place the pork into a large Ziploc bag.
- In a blender, add the soaked chiles, garlic cloves, red onion, apple cider vinegar, lime juice, pineapple juice, 1½ cups chopped pineapple, oregano, cumin, coriander, paprika, cayenne, and salt. Puree until smooth, then pour into the Ziploc bag, zip, and shake to coat. Refrigerate the pork for 4 hours, preferably overnight.
- After the pork has marinated, place it into a colander (sitting in the sink) and allow the mixture to drain (you want the pork to be coated but not super saucy).
- In a large skillet set over medium heat, add ½ tablespoon of olive oil. Once hot, add half of the pork, and cook for 3-4 minutes (or until thoroughly cooked), flipping halfway through. Repeat with the remaining olive oil and pork.
- Serve in crispy or soft corn tortillas, and garnish as desired.
NOTES
Nutrition
Recipe source: adapted from A Spicy Perspective
