Spice up your tacos al pastor with one of the most popular dried chilis in Mexico – Guajillo Chili Peppers. Tender, saucy pork comes out mildly smoky and sweet, ready to fill warm tortillas with traditional pineapple pastor garnish.
15m
PREP TIME
10m
COOK TIME
357
CALORIES
19
INGREDIENTS
Spice up your tacos al pastor with one of the most popular dried chilis in Mexico – Guajillo Chili Peppers. Tender, saucy pork comes out mildly smoky and sweet, ready to fill warm tortillas with traditional pineapple pastor garnish.
15m
PREP TIME
10m
COOK TIME
357
CALORIES
19
INGREDIENTS
Ingredients 10 (2 taco) Servings
- Guajillo Marinade
- 6 El Guapo® Whole Guajillo Chili Pods (Chile Guajillo Entero), stemmed and seeded
- 2 cups boiling water
- 1 small white onion, quartered
- 2/3 cup pineapple juice
- 1/3 cup white vinegar
- 4 cloves fresh garlic
- 2 tablespoons spiced achiote paste
- 1 teaspoon McCormick Gourmet™ All Natural Mexican Oregano
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 1/2 teaspoon McCormick® Ground Cumin
- 1/8 teaspoon McCormick® Ground Cloves
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- Tacos
- 3 pounds boneless pork shoulder, trimmed and cut into 1/4-inch slices
- 1/2 pineapple, peeled, cored and sliced into rings
- 20 (6-inch) corn tortillas, warmed
- Chopped white onions
- Finely chopped fresh cilantro
- Fresh lime wedges
INSTRUCTIONS
- 1 For the Guajillo Marinade, wipe outside of chilis with damp paper towel to remove any dust. Heat large deep skillet on medium-high heat. Toast chilis in hot pan until fragrant, about 10 seconds per side, working in batches as needed.
- 2 Place chilis in large heat-safe bowl. Add boiling water; cover. Soak chilis 30 minutes or until softened. Remove chilis with tongs or slotted spoon and transfer to blender container, discarding soaking liquid. Add remaining marinade ingredients; cover. Blend on high speed until smooth. Reserve 1/2 cup of the marinade; set aside.
- 3 For the Tacos, place pork in large resealable plastic bag or shallow baking dish. Add remaining marinade and turn to coat well. Refrigerate at least 4 hours or overnight. Remove pork from marinade. Discard any remaining marinade.
- 4 Preheat grill or gill pan on high heat. Brush pineapple with 1/4 cup of the reserved marinade. Grill 3 to 5 minutes or until lightly charred and softened, turning halfway through. Remove from grill. Once cool enough to handle, cut into bite-size pieces. Set aside.
- 5 Sprinkle pork lightly with additional kosher salt, if desired. Grill pork over high heat until lightly charred and cooked through, about 2 to 4 minutes, basting with remaining 1/4 cup marinade. Let rest 5 minutes. Slice into thin strips.
- 6 Transfer pork and pineapple to serving bowl, tossing to mix. Serve mixture in warmed tortillas, topped with onion, and cilantro. Garnish with lime wedges.
NUTRITION INFORMATION
(per Serving)
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