Home-style Tacos al Pastor - Pork Tacos
- Level: Intermediate
- Yield: 6 servings
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
Ingredients
For the pork:
5 GOYA® Guajillo Chilles
5 GOYA® Pasilla Chiles or GOYA® Ancho Chiles
1 chipotle chile from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce
1 medium white onion, halved
1 can (20 oz.) GOYA® Pineapple Chunks
1/4 cup GOYA® Distilled White Vinegar
2 tbsp. GOYA® Minced Garlic
1 tsp. GOYA® Cumin
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 21/2-3 lb. boneless, skinless pork butt, cut into 1/2" cubes
2 tbsp. GOYA® Vegetable Oil
For the garnish:
1 pkg. (10 oz.) GOYA® Corn Tortillas, warmed
2 tbsp. finely chopped fresh cilantro
1 lime, cut into wedges
Directions
- 1. Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
- 2. Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste looses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
- 3. Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
- 4. Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro.
- 5. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.