American · Dinner
Al Pastor Tacos
Marinated pork shoulder in a chile, achiote, and pineapple paste, seared until caramelized then chopped and piled into warm corn tortillas. Topped with charred pineapple, raw onion, and cilantro, finished with a squeeze of lime. Naturally gluten-free through corn tortillas and a wheat-free marinade.
$5
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
695Calories
38.4gProtein
38.6gFat
53.1gCarbs
11.3gSugar
7.4gFiber
709mgSodium
151mgChol
11.9gSat Fat
742mgPotassium
68mgCalcium
2.8mgIron
0.8mcgVitamin B12
34mgVitamin C
Goes well with
Mexican Lager with Lime
local
Jarritos Tamarind Soda
international
gluten-free
egg-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Soak dried guajillo chiles in hot water 10 minutes until softened, then blend with chili powder, cumin, tomato paste, 40g pineapple, vinegar, garlic, and salt into a paste.
2
Marinate
Coat thinly sliced pork shoulder with the marinade, cover, and refrigerate 4 hours.
3
Sear
Heat vegetable oil in a heavy skillet over medium-high and sear pork in batches 6 to 8 minutes until edges char and crisp.
4
Char
Add remaining 50g pineapple to the same skillet over medium-high and cook 3 minutes until cut faces brown and soften slightly, then chop.
5
Plate
Warm corn tortillas in a dry skillet, then chop the pork and divide across them with charred pineapple, diced onion, and cilantro, serving with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 44 dried guajillo chiles (0.35 oz / 10g), seeded
- 2 tsp2 tsp chili powder
- 1/2 tsp1/2 tsp ground cumin
- 2 tbsp30g tomato paste
- 2.8 oz80g pineapple, plus 1.8 oz (50g) for charring
- 2 tbsp30ml apple cider vinegar
- 2 tbsp30ml vegetable oil
- 2 clove2 clove garlic
- 66 gluten-free corn tortillas (2.6 oz / 75g)
- 11 onion (120g)
- 4 tbsp10g cilantro
- 11 lime, cut into wedges
- 1/2 tsp1/2 tsp salt
