TACOS AL PASTOR | MEXICAN STYLE PORK or CHICKEN TACOS

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango adds sweetness while canned pineapple is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika provides a similar smoky flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: ground chicken

Ground chicken is often less expensive and lower in fat.

Remove the seeds from the chili pods.

Rinse the chili pods and fill a small pot with water to cover them.

Place the pot on high heat and bring to a boil.

Once boiling, turn off the heat, remove the water, and allow the chilies to cool down.

Cut the pork shoulder into thin slices, about a quarter inch thick, or cut chicken breasts in half.

Transfer the cooled chilies to a blender and add half of the chocolate paste, onion, garlic, oregano, thyme, brown sugar, and salt.

Add pineapple juice, lime juice, vinegar, and vegetable oil to the blender and blend until smooth.

Place the meat in a Ziploc bag and add the adobo sauce, ensuring the meat is well coated.

Seal the bag and refrigerate for at least four hours to marinate.

Before cooking, take the meat out of the refrigerator one hour prior to allow it to reach room temperature.

Heat a cast iron skillet on medium heat and add a little oil.

Cook the meat for 5-6 minutes on each side until fully cooked, then remove and cover with foil for 3 minutes.

Repeat the cooking process for all the meat, adding pineapple slices if desired.

Cook the tortillas in a pan with a little oil, optionally adding some marinade for extra flavor.

Chop the cooked meat and serve in tortillas with onion, cilantro, salsa verde, and pineapple.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens