Home-style tacos al pastor – pork tacos

Name: Home-style tacos al pastor – pork tacos
Cook time: 60 min
Cuisine: Mexican recipes
Ingredients: 5 guajillo chiles; 5 pasilla chiles or ancho chiles; 1 can of Chipotle peppers in sauce; 1 can pineapple chunks; 0.25 cup of white vinegar; 1 tablespoon minced garlic Goya; 1 pinch of Adobo with GOYA pepper; 1360 gr bonless, skinless pork butt, cut into cubes; 2 tablespoons vegetable oil; 1 package of Corn Tortillas; 2 tablespoons finely chopped fresh cilantro; 1 lime cut into wedges

Mexican recipes

Meat and poultry

Dinner

Medium

60'

Tacos al Pastor are a favourite in Mexico and in Mexican restaurants around the world for a good reason: The combination of smoky, spicy chillies, sweet pineapple, onion and fresh coriander make tacos to perfection.

Ingredients Preparation Share

Ingredients

Fort he pork

5 guajillo chiles
5 pasilla chiles or ancho chiles
1 can of Chipotle peppers in sauce
1 can pineapple chunks
0.25 cup of white vinegar
1 tablespoon minced garlic Goya
1 pinch of Adobo with GOYA pepper
1360 gr bonless, skinless pork butt, cut into cubes
2 tablespoons vegetable oil

For the garnish

1 package of Corn Tortillas
2 tablespoons finely chopped fresh cilantro
1 lime cut into wedges

Preparation

Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium low and simmer until chiles soften, about 10 minutes, transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half: reserve remaining half. Strain pineapples; reserve juice and fruit separately.
Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks, transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes, transfer to large serving plate.
Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro.
Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.