Gluten-Free Taco Al Pastor
Experience the irresistible flavors of authentic street food with this Gluten-Free Taco Al Pastor recipe, expertly crafted to suit dietary needs without sacrificing taste. Featuring tender, marinated pork infused with a harmonious blend of guajillo and ancho chiles, zesty citrus juices, and a hint of sweetness from fresh pineapple, this dish delivers bold and vibrant flavors in every bite. Sizzling slices of caramelized pork are nestled atop warm, gluten-free tortillas and finished with traditional toppings like diced onion, freshly chopped cilantro, and juicy pineapple for a delightful contrast. Perfect for a quick weeknight dinner or a laid-back gathering, these tacos are both gluten-free and downright delicious. Serve with lime wedges for an extra burst of refreshing zest.
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Recipe Information
Ingredients
- 2 pounds pork shoulder or pork loin
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 1 cup (diced) fresh pineapple
- 0.33 cup apple cider vinegar
- 0.33 cup orange juice
- 2 tablespoons lime juice
- 4 pieces (minced) garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cooking oil (avocado or olive oil)
- 8 pieces gluten-free tortillas
- 0.5 cup (diced) white onion
- 0.25 cup (chopped) fresh cilantro
- 4 pieces lime wedges
Instructions
Prepare the dried chiles by removing the stems and seeds, then soak them in hot water for 10 minutes until softened.
In a blender, combine the softened chiles, apple cider vinegar, orange juice, lime juice, garlic, cumin, oregano, smoked paprika, salt, black pepper, and 1/2 cup of diced pineapple. Blend until smooth, creating the marinade.
Thinly slice the pork shoulder or pork loin into strips. Place the pork in a large bowl or resealable bag and pour the marinade over it. Mix well to coat the pork evenly. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
Heat 1 tablespoon of cooking oil in a large skillet or grill pan over medium-high heat. Cook the marinated pork in batches, searing it until caramelized and fully cooked, about 4-5 minutes per side. Add more oil as needed between batches.
While cooking the last batch of pork, lightly grill the gluten-free tortillas in a separate dry skillet or directly over a flame for 5-10 seconds per side to warm them.
Assemble the tacos by placing the cooked pork onto the warm gluten-free tortillas. Top with diced white onion, chopped fresh cilantro, and the remaining diced pineapple.
Serve immediately with lime wedges on the side for squeezing over the tacos. Enjoy!
Nutrition Facts
Calories |
3872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.6 g | 297% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4660 mg | 203% | |
| Total Carbohydrate | 278.0 g | 101% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 36.7 g | ||
| Protein | 191.2 g | 382% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 4844 mg | 103% | |
*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.
