adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Grilled Pork Tacos al Pastor
Grilled Pork Tacos al Pastor
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
565 minutes
Crispy tortillas with gooey Jack cheese, crunchy cabbage, zesty salsa, and savory pineapple-pepper pork - a delicious masterpiece!
Ingredients:
  • 3 dried guajillo chilies, seeds discarded
  • 2 dried pasilla chiles, seeds discarded
  • 1 cup boiling water, or as needed to cover
  • 2 pork tenderloins, membranes (silver skin) removed
  • 0.75 cup pineapple juice
  • 1 tablespoon white vinegar
  • 4 cloves garlic
  • 1 teaspoon ground dried chipotle pepper
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch ground cumin, or to taste
  • 1 pinch dried oregano, or to taste
  • 1 tablespoon vegetable oil, or as needed
  • 0.5 teaspoon salt, or to taste
  • 16 (6 inch) corn tortillas
  • 16 slices Monterey Jack cheese, divided
  • 1 teaspoon vegetable oil
  • 2 cups shredded cabbage, divided
  • 0.5 cup roasted tomato salsa, divided
  • 1 large jalapeno pepper, thinly sliced - or to taste
Instructions:
  • Place the dried guajillo and pasilla chiles in a bowl and cover them with boiling water. Allow the chiles to soften for 30 minutes.
  • Cut the pork tenderloins into 8 long strips by first cutting them in half crosswise and then cutting each half in half lengthwise.
  • Combine drained chiles with pineapple juice and vinegar, then mix in garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Blend mixture in a blender until smooth to create the marinade.
  • Place the pork in a resealable plastic bag and pour in the marinade. Massage the bag to ensure the pork is coated evenly. Remove any excess air, seal the bag, and refrigerate overnight.
  • Preheat your charcoal grill until it's sizzling hot, then lightly oil the grate for a perfect sear.
  • Take the pork out of the bag and discard the marinade. Place the pork on a platter. Drizzle with 1 tablespoon of vegetable oil and season with salt. Gently toss the pork pieces with tongs to coat them lightly with oil.
  • Grill pork strips until they have beautiful grill marks and are slightly pink in the center, about 7 to 8 minutes per side or until the meat thermometer reads at least 145 degrees F (65 degrees C). Then, move the pork to a clean platter.
  • Heat a nonstick skillet with 1 teaspoon of vegetable oil over medium heat. Place a tortilla in the skillet, add 1 slice of Monterey Jack cheese in the center, and cook until the tortilla is hot, lightly browned on the bottom, and the cheese has melted, about 1 to 2 minutes. Repeat with the rest of the tortillas and cheese slices. Serve each tortilla on a plate.
  • Cut pork slices against the grain into 1/4 inch pieces. Arrange shredded cabbage on each tortilla and add around 6 slices of pork, 1 tablespoon of roasted tomato salsa, and a few jalapeno slices on top. Fold the taco to enjoy.

Similar Recipes