Pastoral Tacos
Transport your taste buds to the vibrant streets of Mexico with these flavorful Pastoral Tacos! This recipe features tender, marinated pork shoulder infused with a smoky blend of guajillo, ancho, and chipotle chilies, balanced by the natural sweetness of fresh pineapple and zesty orange juice. After marinating overnight, the pork is perfectly seared to achieve a caramelized crust, then chopped and nestled into warm corn tortillas. Topped with diced onion, fresh cilantro, and juicy pineapple chunks, these tacos are a harmonious blend of sweet, tangy, and savory flavors. Easy to prepare and perfect for serving with lime wedges on the side, this dish is a surefire hit for taco night or any festive gathering. Whether you're a fan of Mexican cuisine or new to tacos al pastor, this recipe delivers authentic flavor in every bite!
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Recipe Information
Ingredients
- 1.5 lbs Pork shoulder (thinly sliced or diced)
- 3 Guajillo chilies
- 1 Ancho chili
- 1 tbsp Chipotle chili in adobo sauce
- 1.5 cups Pineapple chunks (fresh or canned, divided)
- 1 cup Orange juice (freshly squeezed recommended)
- 2 tbsp White vinegar
- 3 Garlic cloves
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Salt
- 1 tsp Black pepper
- 12 Corn tortillas
- 1 small White onion (diced)
- 0.25 cup Cilantro (chopped)
- 4 Lime wedges
- 2 tbsp Vegetable oil
Instructions
Begin by preparing the marinade. Remove the stems and seeds from the guajillo and ancho chilies. Place them in a bowl, cover with hot water, and let them soak for 10 minutes until softened.
In a blender, combine the softened chilies (drained), chipotle chili in adobo sauce, 1 cup of pineapple chunks, orange juice, white vinegar, garlic cloves, cumin, oregano, salt, black pepper, and 1 tablespoon of vegetable oil. Blend until smooth.
Place the pork slices in a large bowl or a resealable plastic bag. Pour the marinade over the pork, ensuring it is well coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.
Preheat a skillet or grill pan over medium-high heat. Add the remaining tablespoon of vegetable oil. Remove the pork from the marinade and cook in batches, ensuring a good sear on each side, about 5 minutes per side. Be careful not to overcrowd the pan.
Once cooked, transfer the pork to a cutting board and let it rest for 5 minutes. Chop the pork into small, taco-friendly pieces.
Warm the corn tortillas in a dry skillet or directly over the flame of a gas stove for 15-20 seconds on each side.
To assemble the tacos, place a portion of chopped pork on each tortilla. Top with diced white onion, chopped cilantro, and a few fresh pineapple chunks.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
3726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 3054 mg | 133% | |
| Total Carbohydrate | 372.1 g | 135% | |
| Dietary Fiber | 60.5 g | 216% | |
| Total Sugars | 67.4 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 20.9 mg | 116% | |
| 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.
