Tacos al Pastor
-
- 191
- 4 hrs
- 12
YOU'LL NEED
For the marinade:
1 dried arbol chile, de-seeded and stems removed
1 medium white onion, quartered
1 pineapple, cored and sliced into bite-sized pieces (1 cup reserved for marinade, the remaining for topping)
1/2 cup orange juice
1/4 cup white vinegar
2 tbsp coarse sea salt
2 tbsp dried oregano
2 tbsp minced garlic (4 cloves)
1 tsp cumin
For the tacos:
1kg boneless pork loin, cut into long thin slices
cooking spray or cooking oil, for greasing grill
serve with: tortillas, diced pineapple, minced onion, minced cilantro, lime wedges
LETS' COOK
For the marinade:
- Fill a medium bowl with hot water. Add the dried chiles, cover with plastic wrap and let soak for 15 minutes.
- While the chiles are soaking, add the remaining marinade ingredients to a large blender. Remove the chiles from the water, shake off any excess liquid and add to the blender. Blend ingredients until completely combined.
For the tacos:
- In a large resealable plastic bag (or a large mixing bowl) add the marinade and sliced pork loin. Toss together to coat and marinate for 4-12 hours in the fridge.
- Remove from the fridge and grease grill with high-heat cooking spray or cooking oil. Grill the meat over medium-high heat until fully cooked through.
- Once all the meat is cooked, slice into thin strips and serve in warm corn tortillas with remaining fresh pineapple, onion, cilantro and lime wedges.
Source: isabeleats.com
