Dinner
Street Tacos al Pastor
Thinly sliced pork marinated in a smoky red chile and pineapple sauce, cooked until charred. Serve on small corn tortillas with onion, cilantro, and lime.
50 min
4 servings
medium
Ingredients
- •700 g pork shoulder, thinly sliced
- •4 dried guajillo chiles
- •2 chipotle in adobo
- •1/2 cup pineapple juice
- •4 cloves garlic
- •12 small corn tortillas
- •1/2 cup pineapple, diced
- •1/2 cup white onion, diced
- •1/4 cup fresh cilantro
- •2 limes
Instructions
- 1Toast guajillo chiles in a dry pan, soak in hot water 20 min. Drain and blend with chipotle, pineapple juice, and garlic.
- 2Marinate sliced pork in the red sauce at least 2 hours, preferably overnight.
- 3Cook pork in batches in a hot cast-iron pan until charred, about 3–4 min per side.
- 4Chop pork. Warm tortillas on the griddle.
- 5Serve in doubled tortillas with pineapple, onion, cilantro, and a squeeze of lime.