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Traditional Tacos al Pastor

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
300 min
SERVINGS
10 servings
Dinner Mexican
Traditional Tacos al Pastor
Ingredients
  • 1 tomato
  • 3 dried guajillo chile peppers, seeded
  • 2 dried ancho chile peppers, seeded
  • 1 pineapple, sliced 3/4-inch thick
  • 1/2 cup orange juice
  • 1 onion, quartered
  • 1/4 cup white vinegar
  • 2 chipotle peppers in adobo sauce
  • 1 tablespoon salt, or to taste
  • 2 cloves garlic, crushed
  • 3 cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • 2 pounds boneless pork loin, thinly sliced
  • 1/2 cup chopped onion
  • 1/2 cup chopped fresh cilantro
Instructions
1
Heat a grill pan with ridged surface over high heat until it reaches medium-high temperature, approximately 5 minutes.
2
Remove the pan from heat and let it cool down until you can handle the tomatoes easily. Peel off their outer layer and remove seeds.
3
Boil a small amount of water in a pot until it reaches a rolling boil. Add guajillo and ancho chile peppers to the boiling water; cook until they become soft, about 5 minutes.
4
Strain the water.
5
Combine the flesh of tomatoes with the softened chile peppers, 2 slices of pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
6
Arrange pork slices in a glass or ceramic baking dish. Pour the blended mixture over the pork, making sure all sides are evenly coated. Cover the baking dish with plastic wrap.
7
Marinate the pork in the refrigerator for 4 hours to overnight.
8
Heat a grill pan with ridged surface over high heat until it reaches medium-high temperature, approximately 5 minutes.
9
Cook the remaining pineapple slices in the hot pan until they are slightly blackened and soft, about 5 minutes per side. Chop them into small pieces.
10
Clean the grill pan and preheat it over high heat until it reaches medium-high temperature. Cook the marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
11
Chop the pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.