Al Pastor Tacos Recipe
Griddled Corn Tortillas. Slow Roasted Marinated Pork. Cilantro-Lime Rice. Pico de Gallo. Salsa Verde.
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Ingredients
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For the Pork
For the Cilantro-Lime Rice
For the Pico de Gallo
For the Salsa Verde
For the Tortillas
Method
For the Pork
- 1
Prepare the Marinade
In a blender, combine pineapple juice, white vinegar, guajillo chiles, ancho chiles, garlic, cumin, oregano, salt, black pepper, brown sugar, and bay leaves. Blend until smooth.
- 2
Marinate the Pork
Place the pork shoulder in a large bowl or resealable bag and pour the marinade over it. Ensure the pork is well coated. Refrigerate for at least 4 hours, preferably overnight.
- 3
For the Cilantro-Lime Rice
- 4
Cook the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add the long grain rice and salt. Reduce heat to low, cover, and simmer for about 18-20 minutes or until rice is fully cooked.
- 5
For the Pico de Gallo
- 6
Combine Ingredients
In a medium bowl, combine diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and let sit for 10 minutes to allow flavors to meld.
For the Salsa Verde
- 7
For the Tortillas
- 8
Warm the Tortillas
Heat a skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side until pliable. Keep them warm in a cloth or tortilla warmer.