Gluten-Free Al Pastor Taco
Prepare to savor bold, authentic flavors with these Gluten-Free Al Pastor Tacos—a mouthwatering twist on a Mexican street food classic. Tender slices of marinated boneless pork shoulder are layered with sweet, juicy pineapple and slow-roasted to perfection, creating a harmonious balance of smoky, tangy, and sweet flavors. Using a vibrant marinade of guajillo and ancho chiles blended with pineapple and orange juices, chipotle chili powder, and aromatic spices, this recipe delivers a punch of robust seasoning in every bite. Served on warm gluten-free corn tortillas and topped with fresh cilantro, diced red onion, and a squeeze of zesty lime, these tacos are perfect for those seeking a naturally gluten-free meal that's as satisfying as it is flavorful. Whether it's Taco Tuesday or a special gathering, these al pastor tacos are guaranteed to impress!
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 3 units Dried guajillo chiles
- 2 units Dried ancho chiles
- 1 cup Pineapple juice
- 1 cup Orange juice
- 0.5 cup White vinegar
- 1 tablespoon Chipotle chili powder
- 3 units Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 cup Fresh pineapple, sliced
- 12 units Gluten-free corn tortillas
- 0.5 cup Fresh cilantro, chopped
- 1 unit Red onion, diced
- 2 units Limes, cut into wedges
Instructions
Begin by soaking the guajillo and ancho chiles in hot water for about 15 minutes until they are softened. Drain and remove the stems and seeds.
In a blender, combine the chiles, pineapple juice, orange juice, white vinegar, chipotle chili powder, minced garlic, ground cumin, dried oregano, salt, and black pepper. Blend until smooth to create the marinade.
Cut the pork shoulder into thin slices, about 1/4-inch thick. Place the slices in a large bowl or resealable bag.
Pour the marinade over the pork slices, ensuring they are thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Preheat your oven to 325°F (163°C).
In a large baking dish, layer the marinated pork slices with pieces of fresh pineapple.
Cover the dish with foil and bake for about 4 hours or until the pork is tender and easily shreds with a fork.
Once cooked, transfer the pork to a cutting board and chop it finely.
To assemble the tacos, warm the gluten-free corn tortillas on a skillet over medium heat until pliable.
Fill each tortilla with a portion of chopped pork, and top with fresh cilantro and diced red onion. Serve with lime wedges on the side.
Enjoy your flavorful and gluten-free Al Pastor tacos!
Nutrition Facts
Calories |
4376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5969 mg | 260% | |
| Total Carbohydrate | 448.6 g | 163% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 97.1 g | ||
| Protein | 215.2 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 863 mg | 66% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 5988 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
