Tacos Al Pastor

How To make Tacos Al Pastor ?

Prep Time 5

Cook Time 20

Total Time 25

Servings 6 serves

Calories 450kcal

1 20 oz. can pineapple chunks in juice
2 dried guajillo or ancho chiles, or a combination of both
3 cloves or garlic, crushed
1 tsp Mexican oregano
2 tbs apple cider vinegar
1 tbs achiote paste from a brick or ground achiote seasoning
1 pork tenderloin (tenderloins usually about 2 1/2 to 3 1/2 lbs and the package usually contains 2 pieces, I use both of them) place the uncut loins in the freezer for about 30 minutes for easier slicing
2 tsps cornstarch, dissolved in 1 tbs of water and set aside
12 corn or small flour tortillas

Drain the pineapples and place juice in a small saucepan with about 1/2 cup of water. Bring to a boil; remove from heat. Add chiles and let them soak for about 30 minutes.
When chiles are softened, remove stems. Place chiles and soaking liquid in blender. Add 1/4 cup of the pineapple chunks, garlic, oregano, vinegar and achiote paste. Puree until smooth. Cover and place remaining pineapple chunks in refrigerator for later use.
Remove pork from the freezer and slice in 1/8th to 1/4 inch slices, depending on your preference. Place pork slices in a plastic resealable bag. Pour the marinade over meat and refrigerate for at least one hour or up to overnight.
Prepare grill to medium heat. Meanwhile, boil used marinade for about 10 minutes. Add the cornstarch and water mixture. Simmer on low until thickened. Grill meat about 2 to 3 minutes per side. Watch them close because they are thin and will cook quickly. When done, plate meat and pour glaze over the top. Cut up the remaining pineapple chunks and serve over the meat, if desired. Spoon meat into tortillas and top with onion, cilantro and sour cream.