Grilled Pork Tacos al Pastor

Name: Grilled Pork Tacos al Pastor
Prep time: 9 h 25 min
Cook time: 9 h 25 min
Total time: 9 h 25 min
Yield: 16
Cuisine: Mexican
Ingredients: 473 milliliters shredded cabbage, divided; 2 dried pasilla chiles, seeds discarded; 3 dried guajillo chilies, seeds discarded; 4 cloves garlic; 1 teaspoon ground dried chipotle pepper; 1 teaspoon ground cinnamon; 1 pinch ground cumin, or to taste; 1 large jalapeno pepper, thinly sliced - or to taste; 16 low-carb tortillas (such as La Tortilla Factory Smart & Delicious®); 16 slices Monterey Jack cheese, divided; 1 pinch dried oregano, or to taste; 177 milliliters pineapple juice; 2 pork tenderloins, membranes (silver skin) removed; 118 milliliters roasted tomato salsa, divided; 1 teaspoons salt, or to taste; 1 teaspoon vegetable oil; 1 Tbsp white vinegar

The recipe Grilled Pork Tacos al Pastor could satisfy your Mexican craving in about 9 hours and 25 minutes. This main course has 401 calories, 54g of protein, and 17g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up jalapeno pepper, monterey jack cheese, roasted tomato salsa, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. The Fourth Of July will be even more special with this recipe.

Instructions

Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover.

Ingredients you will need

Guajillo Pepper

Chili Pepper

Water

Equipment you will use

Bowl

Let chiles stand 30 minutes to soften.

Ingredients you will need

Chili Pepper

Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.

Ingredients you will need

Pork Tenderloin

Drain water from chiles and pour in pineapple juice and vinegar.

Ingredients you will need

Pineapple Juice

Vinegar

Chili Pepper

Water

Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano.

Ingredients you will need

Chipotle Chiles

Cayenne Pepper

Whole Garlic Cloves

Cinnamon

Oregano

Cumin

Transfer chile mixture to a blender and blend to make a smooth marinade.

Ingredients you will need

Marinade

Chili Pepper

Equipment you will use

Blender

Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.

Ingredients you will need

Marinade

Pork

Equipment you will use

Ziploc Bags

Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.

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Cooking Oil

Equipment you will use

Grill

Remove pork from bag and drain and discard marinade; transfer pork to a platter.

Ingredients you will need

Marinade

Pork

Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.

Ingredients you will need

Cooking Oil

Meat

Pork

Salt

Equipment you will use

Tongs

Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C).

Ingredients you will need

Meat

Pork

Equipment you will use

Kitchen Thermometer

Grill

Transfer pork to a fresh platter.

Ingredients you will need

Pork

Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices.

Ingredients you will need

Monterey Jack Cheese

Tortilla

Cheese

Cooking Oil

Transfer each tortilla to a plate.

Ingredients you will need

Tortilla

Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.

Ingredients you will need

Jalapeno Pepper

Tortilla

Cabbage

Tomato

Grains

Salsa

Pork

Equipment

Ingredients

Servings:

473milliliters

shredded cabbage, divided 2

dried pasilla chiles, seeds discarded 3

dried guajillo chilies, seeds discarded 4cloves

garlic 1teaspoon

ground dried chipotle pepper 1teaspoon

ground cinnamon 1pinch

ground cumin, or to taste 1large

jalapeno pepper, thinly sliced - or to taste 16

low-carb tortillas (such as La Tortilla Factory Smart & Delicious®)16slices

Monterey Jack cheese, divided 1pinch

dried oregano, or to taste 177milliliters

pineapple juice 2

pork tenderloins, membranes (silver skin) removed 118milliliters

roasted tomato salsa, divided 1teaspoons

salt, or to taste 1teaspoon

vegetable oil 1Tbsp

white vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Archery Summit Willamette Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.