Classic Tacos al Pastor Style

1. 1

   Grill the tomato on a ridged grill pan over medium-high heat until slightly charred, about 5 minutes. Remove from the heat and let cool until easy to handle. Peel off the skin and take out the seeds.

2. 2

   Bring a small pot of water to a boil. Add the guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.

3. 3

   Put the tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, the quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.

4. 4

   Lay the pork slices in a glass or ceramic baking dish. Pour the blended mixture over the pork, coating all sides evenly. Cover the dish with plastic wrap.

5. 5

   Marinate the pork in the refrigerator for 4 hours to overnight.

6. 6

   Grill the remaining pineapple slices on a ridged grill pan over medium-high heat until slightly charred and soft, about 5 minutes per side. Chop into small pieces.

7. 7

   Wipe out the grill pan and preheat it over medium-high heat. Cook the marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.

8. 8

   Chop the pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

• Calories 215.52 kcal Moderate
• Protein 21.11 g Good Source
• Carbs 17.61 g Moderate
• Total Fat 6.86 g Moderate
• Saturated Fat 2.25 g Moderate
• Trans Fat 0.05 g High
• Cholesterol 60.78 mg High
• Sodium 97.46 mg Low Source
• Fiber 2.79 g Low Source
• Sugar 10.37 g High
• Added Sugar 0.0 g Low Source
• Calcium 42.51 mg Low Source
• Iron 1.54 mg Low Source
• Potassium 590.28 mg Moderate
• Vitamin A 190.41 mcg_rae Good Source
• Vitamin C 23.11 mg Good Source
• Vitamin D 0.36 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Shellfish 🦐
• Fish 🐟
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅