Tacos al Pastor Supreme
Cops Ulray
over 1 year ago
These tacos al pastor are the ultimate combination of flavors and textures. The marinated pork is tender and juicy, the pineapple adds a sweet and tangy element, and the toppings provide a refreshing crunch. Get ready to experience taco perfection!
Cooking Time
2 hours
Serving Size
6 servings
Nutrition Per Serving
Cal
350
Protein
25g
Fat
15g
Sat Fat
4g
Carbs
30g
Chole
80mg
Fiber
4g
Sugar
10g
Sodium
600mg
Ingredients
- 2 pounds pork shoulder, thinly sliced
- 1 cup pineapple juice
- 1/4 cup orange juice
- 2 tablespoons achiote paste
- 2 tablespoons chipotle peppers in adobo sauce
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup white vinegar
- 1/4 cup vegetable oil
- 12 small corn tortillas
- 1 cup diced pineapple
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1/4 cup crumbled queso fresco
- 1/4 cup sour cream
- 1 lime, cut into wedges
Instructions
- In a large bowl, combine the pineapple juice, orange juice, achiote paste, chipotle peppers, garlic, oregano, cumin, salt, black pepper, vinegar, and vegetable oil. Mix well to combine.
- Add the sliced pork to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your grill or grill pan to medium-high heat. Remove the pork from the marinade and shake off any excess. Discard the remaining marinade.
- Grill the pork for 3-4 minutes per side, or until cooked through and slightly charred. Remove from the grill and let rest for a few minutes.
- While the pork is resting, warm the corn tortillas on the grill for about 30 seconds per side.
- To assemble the tacos, place a few slices of grilled pork on each tortilla. Top with diced pineapple, chopped cilantro, diced red onion, crumbled queso fresco, and a dollop of sour cream.
- Serve the tacos al pastor supreme with lime wedges on the side for squeezing over the top. Enjoy!
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