Al Pastor is a really popular way to prepare pork, famous in San Francisco’s Mission District. It’s a marinated roast pork. They make the most incredible tacos and burritos. This is inspired by those flavors.
Ingredients
- 3 dried guajillo chilies, seeds discarded
- 2 dried pasilla chiles, seeds discarded
- 1 cup boiling water, or as needed to cover
- 2 pork tenderloins, membranes (silver skin) removed
- ¾ cup pineapple juice
- 1 tablespoon white vinegar
- 4 cloves garlic
- 1 teaspoon ground dried chipotle pepper
- 1 teaspoon ground cinnamon
- 1 pinch cayenne pepper, or to taste (Optional)
- 1 pinch ground cumin, or to taste
- 1 pinch dried oregano, or to taste
- 1 tablespoon vegetable oil, or as needed
- ½ teaspoon salt, or to taste
- 16 (6 inch) corn tortillas
- 16 slices Monterey Jack cheese, divided
- 1 teaspoon vegetable oil
- 2 cups shredded cabbage, divided
- ½ cup roasted tomato salsa, divided
- 1 large jalapeno pepper, thinly sliced – or to taste
Directions
Step 1
Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.
Step 2
Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
Step 3
Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.
Step 4
Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.
Step 5
Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
Step 6
Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.
Step 7
Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.
Step 8
Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.
Step 9
Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.
Cook’s Notes:
If you can't get the dried chile peppers, you can use dried ground chiles. Just be sure to use one with a name, such as ancho, instead of using generic chili powder.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 256 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat7g | 34% |
Cholesterol57mg | 19% |
Sodium310mg | 13% |
Total Carbohydrate15g | 6% |
Dietary Fiber2g | 9% |
Total Sugars2g | |
Protein19g | |
Vitamin C6mg | 28% |
Calcium247mg | 19% |
Iron1mg | 7% |
Potassium304mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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