Tacos Al Pastor
Minutes Prep time: 30
Minutes Total time: 450
Servings: 12
Difficulty: Advanced
Minutes Prep time: 30
Minutes Total time: 450
Servings: 12
Difficulty: Advanced
3 tablespoons achiote paste
1/2 cup guajillo seasoning (recipe below)
1 tablespoon Mexican oregano
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 can (6 oz each) pineapple juice
1/2 cup cider vinegar
1/4 cup olive oil
4 pounds boneless pork shoulder, sliced 1/4-inch thick
1 fresh pineapple, skinned and sliced 1 1/2-inch thick
24 warmed corn tortillas, for serving
1 finely chopped white onion
1 cup fresh cilantro, chopped
2 limes, cut into wedges
1 jar (16 oz each) Frontera® Tomatillo Salsa, for serving
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 91 mg | 9% |
Carbohydrate | 39 g | 13% |
Cholesterol | 79 mg | 26% |
Total Fat | 25 g | 38% |
Iron | 3 mg | 14% |
Calories | 473 kcal | 24% |
Sodium | 794 mg | 33% |
Protein | 24 g | 48% |
Saturated Fat | 8 g | 39% |
Sugars | 10 g | 1% |
Vitamin C | 55 mg | 91% |
Stir together achiote paste, guajillo seasoning, oregano, salt, and pepper in large bowl. Whisk in pineapple juice, vinegar, and oil until well blended. Add pork and toss to coat thoroughly. Cover and refrigerate at least 4 hours or overnight.
Remove all oven racks except one, and position on lowest level. Preheat oven to 400°F.
Line a rimmed baking dish with foil and place two pineapple slices side-by-side. Insert 2 to 4 thick, wooden skewers upright into each. Remove pork from marinade, reserving marinade. Push each piece onto all skewers, layering until one after another. Push remaining pineapple slices on top.
Place in oven and reduce heat to 300°F. Roast 90 minutes and baste with reserved marinade. Continue to roast until internal temperature reaches 150°F, another 60 to 90 minutes. Let rest 5 to 8 minutes.
Slice pork thinly in a downward motion. Serve on warmed tortillas with roasted pineapple, diced onions, cilantro, lime wedges, and salsa.
*TO MAKE YOUR OWN GUAJILLO SEASONING: Remove stem and seeds from 5 dried guajillo chiles and 1 dried ancho chile. Place in microwave-safe bowl, cover with water, and microwave until softened, about 3 to 4 minutes. Let cool slightly and drain, reserving liquid. Add to high-powered blender with 1/2 onion, 4 cloves garlic, 2 tablespoons Hunts® tomato paste, 1/2 teaspoon sugar, and 1/4 teaspoon kosher salt. Blend until smooth, adding up to 3/4 cup reserved cooking water as needed.
Tacos Al Pastor