Tacos al Pastor

Tacos al Pastor Dish Guide

Serves 8

4 lb pork loin

1 small white onion, diced

3 guajillo chiles

2 limes

¼ cup orange juice

2 t ground cinnamon

2 t dried oregano

2 t ground cumin

2 packets Sazon seasoning with achiote

3 cloves garlic

1 pineapple

1 medium red onion, finely diced

Handful of fresh cilantro, finely chopped

2 jalapenos, seeded and minced

Corn or flour tortillas for serving

Salt and pepper to taste

Cut the stems off the chiles and remove the seeds. Cover with boiling water and allow to sit for 5 minutes.

Meanwhile, in a blender or food processor combine the diced white onion, juice of 1 lime, orange juice, cinnamon, oregano, cumin, Sazon and garlic. Add in the rehydrated chiles and blend into a smooth puree. You may add some of the chile soaking liquid if necessary. Season this marinade with salt and pepper.

Slice the pork loin into thin cutlets (1/4” or thinner). Add them to a large bowl and cover with the marinade. Cover and allow to marinate for at least 4 hours in the fridge up to overnight.

Cut the top and bottom off the pineapple and carve the peel off. Slice wedges off leaving just the core.*

Heat a grill on high and grill marinated pork for 2-3 minutes a side or until lightly charred and cooked through. Do the same with the pineapple for 3-4 minutes a side or until also lightly charred and warmed through. Remove from grill and rest the meat and dice the pineapple.**

Mix the pineapple. cilantro, red onion and jalapeno in a bowl and squeeze in the juice of 1 lime and season with salt and pepper. Mix thoroughly and set aside.

Slice the rested meat into bite-sized strips or pieces and place on a plate or bowl with all resting juices.

Serve pork and pineapple salsa with warm tortillas and additional lime wedges if desired.

*You can skip this work and buy canned pineapple slices in water and drain them if desired. 

**If you can’t grill this dish, use a large skillet over high heat and work in batches to cook the pork and pineapple.