Recipe Background
Tacos Al Pastor are actually a unique fusion of Mexican and Lebanese cuisines, and are essentially shawarma tacos. The pork is juicy and marinated in a bright and spicy sauce that must be tasted to be believed. Served alongside caramelized and charred pineapples, Tacos Al Pastor is a refreshing and hearty dish that will make you fall in love with tacos all over again!
Tacos Al Pastor are actually a unique fusion of Mexican and Lebanese cuisines, and are essentially shawarma tacos. The pork is juicy and marinated in a bright and spicy sauce that must be tasted to be believed. Served alongside caramelized and charred pineapples, Tacos Al Pastor is a refreshing and hearty dish that will make you fall in love with tacos all over again!
Ingredients
For the filling:
- 1 (2-3 pound) pork butt or loin boneless
- 1 large pineapple peeled and cored, divided
- 1 white onion roughly chopped
- 1/2 cup orange juice
- 1/4 cup distilled white vinegar
- 1 chipotle pepper in adobo
- 2 tablespoons ancho chili powder
- 4 cloves garlic minced
- 1 1/2 teaspoons salt
- 1 teaspoon dried Mexican oregano
For serving:
- 12 small corn or flour tortillas
- 1/2 cup cilantro chopped
- 1 small red onion diced
- 2 large limes cut into wedges
Directions
- Slice the pork into thin slices.
- Place the pork slices into a large mixing bowl.
- Cut the cored pineapple into large wide spears about 2-inches wide.
- Dice about 1 cup of the pineapple, setting the remaining spears aside.
- Using a blender, blend together the onion, the diced pineapple, the orange juice, the white vinegar, the chipotle, the chile powder, the garlic, the salt, and the oregano, pureeing until you’ve achieved a smooth texture.
- Pour the mixture over the pork slices, ensuring everything is covered.
- Place the pork in the refrigerator for at least 4 hours.
- Heat a skillet over medium-high heat.
- Sear each pork slice until fully cooked, about 2-4 minutes per slice.
- Lightly sear the pineapple spears until barely charred, about 2 minutes.
- Chop the cooked pork and dice the charred pineapple.
- Serve in tortillas topped with the fresh cilantro, the red onions, and the lime wedges.
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