Tacos al Pastor
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 55 min · Pork · dairy-free
461 cal
28g protein
40g carbs
21g fat
per serving · estimated
Ingredients
- 1 lb pork shoulder
- 2 guajillo chiles
- 1 ancho chile
- 1 oz achiote paste
- 1 fresh pineapple
- 1 1/2 tbsp white vinegar
- 2 garlic cloves
- 6 corn tortillas
- 1 white onion
- 1/4 cup fresh cilantro
Method (tap to check — screen stays awake)
- Toast and soak the guajillo and ancho chiles in hot water for 10 minutes.
- Blend the chiles with achiote, vinegar, garlic, a chunk of pineapple, and salt into a marinade.
- Thinly slice the pork, coat in the marinade, and rest at least 30 minutes.
- Sear the pork in a hot skillet in batches for 4 to 5 minutes until charred at the edges, then chop finely.
- Char small pineapple pieces in the same pan for 2 minutes.
- Fill warm tortillas with pork, pineapple, diced onion, and cilantro.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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