Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos)

Name: Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos)
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Mexican
Ingredients: 6 servings Goya Adobo with Pepper, to taste; 5 Goya Pasilla Chiles or Goya Ancho Chiles; 1 chipotle pepper from a can of Goya Chipotle Chile in Adobo Sauce; 283 grams package Goya Corn Tortillas, warmed; 1 teaspoon Goya Cumin; 2 Tbsps finely chopped fresh cilantro; 2 Tbsps Goya Minced Garlic; 5 Goya Guajillo Chiles; 1 lime, cut into wedges; 567 grams Goya Pineapple Chunks; 1 kilograms boneless, skinless pork butt, cut into 1/2-inch cubes; 2 Tbsps Goya Vegetable Oil; 59 milliliters Goya White Vinegar; 1 medium white onion, halved

Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos) might be a good recipe to expand your main course repertoire. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 574 calories, 43g of protein, and 19g of fat each. It is a good option if you're following a gluten free and dairy free diet. If you have goyan adobo, lime, cilantro, and a few other ingredients on hand, you can make it. To use up the vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Bring 2 cups water to boil in medium saucepan over medium-high heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate.

Ingredients you will need

Guajillo Pepper

Chili Pepper

Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.

Ingredients you will need

Pineapple

Fruit

Juice

Onion

Seeds

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.

Ingredients you will need

Chipotle Chiles

Pineapple Juice

Guajillo Pepper

Vinegar

Garlic

Cumin

Onion

Equipment you will use

Food Processor

Bowl

Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses 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.

Ingredients you will need

Pineapple Chunks

Marinade

Chili Pepper

Onion

Pork

Equipment you will use

Sauce Pan

Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade.

Ingredients you will need

Pineapple

Marinade

Pork

Cooking Oil

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Frying Pan

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.

Ingredients you will need

Pineapple

Pork

Equipment you will use

Frying Pan

Meanwhile, finely slice remaining onion half.

Ingredients you will need

Onion

Transfer sliced onion to bowl with cilantro.

Ingredients you will need

Cilantro

Onion

Equipment you will use

Bowl

Serve pork and pineapple mixture in warm tortillas.

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Pineapple

Tortilla

Pork

Garnish pork tacos with cilantro, onions and limes.

Ingredients you will need

Cilantro

Onion

Lime

Pork

Equipment

Ingredients

Servings:

6servings

Goya Adobo with Pepper, to taste 5

Goya Pasilla Chiles or Goya Ancho Chiles 1

chipotle pepper from a can of Goya Chipotle Chile in Adobo Sauce 283grams

package Goya Corn Tortillas, warmed 1teaspoon

Goya Cumin 2Tbsps

finely chopped fresh cilantro 2Tbsps

Goya Minced Garlic 5

Goya Guajillo Chiles 1

lime, cut into wedges 567grams

Goya Pineapple Chunks 1kilograms

boneless, skinless pork butt, cut into 1/2-inch cubes 2Tbsps

Goya Vegetable Oil 59milliliters

Goya White Vinegar 1medium

white onion, halved

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired 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. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.