Authentic Tacos al Pastor

• servings: 10 servings
• active time: 30 minutes
• total time: 5 hours

Ingredients

1 tomato

3 dried guajillo chile peppers, seeded

2 dried ancho chile peppers, seeded

1 pineapple, sliced 3/4-inch thick

½ cup orange juice

1 onion, quartered

¼ cup white vinegar

2 chipotle peppers in adobo sauce

1 tablespoon salt, or to taste

2 cloves garlic, crushed

3 cloves

1 teaspoon cumin seeds

1 teaspoon dried oregano

2 pounds boneless pork loin, thinly sliced

½ cup chopped onion

½ cup chopped fresh cilantro

Directions

Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.

Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.

Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.

Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.

Marinate pork in the refrigerator, 4 hours to overnight.

Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.

Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.

Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

Nutrition

• Calories: 204 kcal
• Total Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 44 mg
• Sodium: 748 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 3 g
• Total Sugars: 16 g
• Protein: 17 g