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Al Pastor Tacos

4.3
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PREP TIME
30 min
COOKING TIME
10 min
TOTAL TIME
530 min
SERVINGS
8 servings
Dinner
Al Pastor Tacos
Ingredients
  • 8 dried pasilla chiles, seeded and torn to pieces
  • 8 dried guajillo chiles, seeded and torn to pieces
  • 8 cloves garlic, chopped
  • 1 teaspoon achiote powder
  • 1/2 teaspoon ground cumin
  • 5 whole cloves
  • 1 cup white vinegar
  • salt to taste
  • 2 pounds pork tenderloin, thinly sliced
  • 1/2 cup chopped pineapple
  • 32 (5 inch) corn tortillas
  • 1 small onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 4 limes, cut in wedges
Instructions
1
Soak pasilla chiles and guajillo chiles in a bowl filled with hot water, allowing them to become pliable and soft after 10 minutes; discard the liquid. Crush the chiles, garlic, achiote powder, cumin, and cloves together using a fork.
2
Add vinegar to the saucepan and bring it to a rolling boil; continue cooking and stirring until the mixture thickens into a rich paste. Add salt to taste. Spread the chile paste evenly over sliced pork, layering it on a plate in a neat stack. Cover the plate and refrigerate for at least 8 hours or overnight to allow the flavors to meld.
3
Heat a large skillet over medium-high heat; cook and stir-fry the marinated pork along with pineapple until it reaches a golden brown color, taking about 7 to 10 minutes. Divide the cooked pork into stacks of two corn tortillas and serve with sautéed onions, chopped cilantro, and lime wedges on the side.