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Tacos al Pastor
Mexico City street tacos with marinated pork cooked on a vertical spit with pineapple, onion and coriander.
Ingredients
Instructions
Blend chipotles, guajillos, garlic, cumin, oregano, vinegar and salt into a paste.
Coat pork slices thoroughly in marinade, refrigerate overnight.
Cook pork on a very hot griddle or grill pan in batches until charred at edges.
Chop pork roughly and toss with pineapple pieces.
Warm corn tortillas directly over a gas flame or dry pan.
Fill each tortilla with pork and pineapple.
Top with diced onion, coriander and a squeeze of lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
