Mexican
Tacos al Pastor
$3
30 mins (plus 4 hr marinating)Prep
20 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
460Calories
29gProtein
21gFat
38gCarbs
6gSugar
5gFiber
610mgSodium
75mgChol
7gSat Fat
520mgPotassium
150mgCalcium
2.2mgIron
1.3mcgVitamin B12
18mgVitamin C
Goes well with
Mexican Lager Beer
local
Agua Fresca de Jamaica
international
gluten-free
high-protein
Instructions
1
Toast dried guajillo chiles briefly, then soak in hot water until soft.
2
Blend soaked chiles with achiote paste, garlic, vinegar, orange juice, cumin, and salt into a smooth marinade.
3
Coat thinly sliced pork shoulder in the marinade and refrigerate for at least 4 hours, ideally overnight.
4
Sear marinated pork in a hot skillet or on a griddle until charred at the edges and cooked through.
5
Chop the cooked pork into small pieces and toss with a little diced pineapple.
6
Warm corn tortillas on a dry skillet or open flame until pliable.
7
Fill each tortilla with the pork mixture, top with shredded cabbage, chopped cilantro, and crumbled white cheese.
8
Serve with lime wedges and diced onion on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 350 g350 g pork shoulder, thinly sliced
- 22 whole dried guajillo chiles
- 1 tbsp1 tbsp achiote (annatto) paste
- 1/4 cup1/4 cup pineapple, chopped
- 11 medium white onion
- 2 cloves2 cloves garlic cloves
- 1 tbsp1 tbsp white vinegar
- 1/4 cup1/4 cup orange juice
- 1/2 tsp1/2 tsp cumin
- 44 small corn tortillas
- 1/2 cup1/2 cup shredded cabbage
- 1 tbsp1 tbsp fresh cilantro, chopped
- 1/4 cup1/4 cup white cheese crumbles (queso fresco)
- 22 wedges lime wedges
- 1/2 tsp1/2 tsp salt
