Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos)

Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos)

Recipe by Goya from allrecipes.com

Dinner 3 Hr.

Ingredients

6

6 servings

  • 5 Goya Guajillo Chiles
  • 5 Goya Pasilla Chiles or Goya Ancho Chiles
  • 1 chipotle pepper from a can of Goya Chipotle Chile in Adobo Sauce
  • 1 medium white onion, halved
  • 1 (20 ounce) can Goya Pineapple Chunks
  • ¼ cup Goya White Vinegar
  • 2 tablespoons Goya Minced Garlic
  • 1 teaspoon Goya Cumin
  • Goya Adobo with Pepper, to taste
  • 1 (2 1/2 pound) boneless, skinless pork butt, cut into 1/2-inch cubes
  • 2 tablespoons Goya Vegetable Oil
  • 1 (10 ounce) package Goya Corn Tortillas, warmed
  • 2 tablespoons finely chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

  • Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
  • Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
  • Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
  • Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.

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