HOW TO MAKE TACOS AL PASTOR

marinated pork

🥗Healthier: lean pork

💰Cheaper: pork shoulder

Lean pork is lower in fat, while pork shoulder is more budget-friendly.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas are often cheaper.

Remove the stems and seeds from 8 guajillo chiles and rinse them under cool water.

Boil water in a pot and add the rinsed chiles, then turn off the heat and cover for 15 to 20 minutes until soft.

Trim the pineapple and slice it into large chunks, setting some aside for later.

Prepare two skewers for assembling the tacos.

Blend the softened chiles with the other marinade ingredients including achiote paste, spices, and vinegar.

In a bowl, add the first package of pork loin and pour some of the marinade over it, using gloves to mix well.

Repeat the marinating process with the second package of pork loin, ensuring all pieces are coated.

Cover the marinated pork and refrigerate for at least 24 hours, ideally up to 2 days.

Prepare a roasting pan lined with aluminum foil and layer the pineapple and marinated pork on the skewers, stacking them alternately.

Cover the assembled skewers with foil and preheat the oven to 375°F.

Place the roasting pan on the lowest rack of the oven and cook for 1.5 hours.

Once cooked, slice the pork and pineapple, and warm the corn tortillas.

Assemble the tacos with sliced pork, pineapple, cilantro, onion, and salsa verde.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens