How To Make Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos)
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In a bowl, combine the ancho chilies, guajillo chili, pineapple juice, vinegar, garlic, oregano, cumin, paprika, salt, and pepper. Let the mixture sit for 10 minutes to soften the chilies.
Transfer the chili mixture to a blender and blend until smooth.
Place the thinly sliced pork in a resealable plastic bag and pour the marinade over it. Ensure the pork is evenly coated. Marinate in the refrigerator for at least 4 hours, or overnight for best results.
Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade, shaking off any excess, and grill for 4-5 minutes on each side, until cooked through and slightly charred. Remove from the heat and let it rest for a few minutes before slicing into smaller pieces.
In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the diced pineapple and onion, and cook until softened and slightly caramelized, about 5 minutes.
Warm the corn tortillas in a dry pan or over a gas stove flame until pliable.
To assemble the tacos, place a few pieces of the grilled pork on each warm tortilla. Top with the caramelized pineapple and onion mixture. Garnish with chopped cilantro and squeeze fresh lime juice over each taco.
Serve the Tacos al Pastor with additional lime wedges on the side.
- Calories : 395kcal
- Total Fat : 13g
- Saturated Fat : 4g
- Cholesterol : 66mg
- Sodium : 485mg
- Total Carbohydrates : 42g
- Dietary Fiber : 7g
- Sugar : 11g
- Protein : 29g
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