Tacos al Pastor

Name: Tacos al Pastor
Prep time: 15 min
Cook time: 10 min
Cuisine: Mexican,
Ingredients: 2 cups water; 2 guajillo chile pods seeds and stems removed; 1/2 cup coarsely chopped white onion; 3 cloves fresh garlic; 1 chipotle pepper in adobo plus 1 tablespoon sauce from can; 1/2 cup chicken broth; 1/4 cup original; 1/4 cup pineapple juice; 2 tbsps white vinegar; 1 tbsp ground annatto; 1 tsp McCormick® Oregano Leaves; 1/2 tsp McCormick® Ground Cumin; 1/2 tsp kosher salt; 1 1/2 pounds boneless pork loin cut into 1/4-inch thick slices; (6-inch) corn tortillas; Chopped fresh cilantro; Chopped pineapple; Chopped tomato; Chopped white onion; Sliced avocado; Sliced jalapeños

Looking for a delicious dinner your family will devour? Enter Tacos al Pastor. Thin-sliced, marinated, and grilled pork is piled into warm tortillas and topped with fresh toppings like tomato, avocado, pineapple, and cilantro for a family-friendly meal the whole crew will lo... ReadMore ReadLess

15 min

PREP TIME

10 min

COOK TIME

199

CALORIES

21

INGREDIENTS

Tacos al Pastor
2 cups water
2 guajillo chile pods, seeds and stems removed
1/2 cup coarsely chopped white onion
3 cloves fresh garlic
1 chipotle pepper in adobo plus 1 tablespoon sauce from can
1/2 cup chicken broth
1/4 cup Cholula® Original Hot Sauce
1/4 cup pineapple juice
2 tablespoons white vinegar
1 tablespoon ground annatto Substitutions available
- achiote paste
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Ground Cumin
1/2 teaspoon kosher salt
1 1/2 pounds boneless pork loin, cut into 1/4-inch thick slices Substitutions available
- boneless pork shoulder, cut into 1/4-inch thick slices
(6-inch) corn tortillas Substitutions available
- flour tortillas
Optional Toppings
Chopped fresh cilantro
Chopped pineapple
Chopped tomato
Chopped white onion
Sliced avocado
Sliced jalapeños

KEY PRODUCTS

INSTRUCTIONS

1 Bring water to boil in medium saucepan. Remove from heat. Add chilies, making sure to fully submerge; let stand 15 to 20 minutes to rehydrate. Drain well. Transfer chilies to blender container. Add onion, garlic, chipotle and adobo sauce, broth, Cholula Hot Sauce, pineapple juice, vinegar, annatto, oregano, cumin and salt to blender. Cover. Process on high until smooth. Reserve 1/2 cup marinade for basting.
2 Place pork in large resealable plastic bag. Add remaining marinade, turning to coat evenly. Refrigerate at least 30 minutes or overnight for more flavor. Remove pork from marinade. Discard any remaining marinade.
3 Preheat grill on medium-high heat. Grill pork 4 – 5 minutes per side, or until internal temperature reaches 145°F, basting with reserved marinade after turning. Remove pork from grill and transfer to cutting board; let rest 5 minutes.
4 Slice the pork into bite-size strips and toss with any remaining marinade. Serve pork in warm tortillas with desired toppings.