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Ingredients
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Al Pastor Pork
Refried Beans
Peppers & Toppings
Method
Al Pastor Pork
- 1
Prepare chiles
Place guajillo and ancho chiles in a bowl and cover with hot water. Let soak 15–20 minutes until softened, then drain.
- 2
Make marinade
In a blender combine softened chiles, achiote paste, pineapple juice, orange juice, white vinegar, garlic cloves, cumin, oregano, salt, black pepper and the optional chipotle. Blend until smooth, adding 2–3 tbs of the chile soaking liquid or water as needed to reach a thick pourable paste.
- 3
Marinate pork
Place sliced pork in a large bowl or zip-top bag. Pour the marinade over the pork ensuring all pieces are coated. Cover and refrigerate at least 2 hours, ideally overnight for best flavor.
- 4
Cook pork
Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add half the marinated pork in an even layer and cook undisturbed 3–4 minutes to develop color. Flip and cook another 3–4 minutes until edges are browned and pork is cooked through. Remove to a plate and repeat with remaining pork, adding more oil if needed. During the last 2 minutes of the second batch, add the fresh pineapple pieces to the pan to caramelize and join the meat.
- 5
Shred and finish
Once all pork is cooked, roughly chop or shred into bite-sized pieces. Return all meat to the skillet, add any accumulated juices, and cook 1–2 minutes until flavors combine. Taste and adjust salt.
Refried Beans
- 6
- 7
Mash and fry
Add drained beans to the skillet along with cumin and salt. Stir, then pour in about 1/4–1/2 cup reserved bean liquid or water. Using a potato masher or the back of a spoon, mash the beans to desired consistency. Continue to cook, stirring frequently, 5–7 minutes until slightly thickened and creamy. If needed, add more liquid to reach preferred texture. Stir in chopped cilantro if using and adjust seasoning.
Peppers & Assembly
- 8
Sauté peppers
In a separate skillet, heat 1 tbs oil over medium-high heat. Add sliced poblano, red bell pepper and onion. Sauté 5–7 minutes until softened and slightly charred at edges. Season with a pinch of salt.
- 9
- 10
Assemble tacos
Spoon a generous tablespoon or more of refried beans onto each tortilla, then top with a portion of al pastor pork and sautéed peppers and onions. Add chopped cilantro, a squeeze of lime, and crumble queso fresco or cotija if desired.
- 11
Serve
Serve tacos immediately with extra lime wedges on the side. Leftover pork and beans keep refrigerated up to 3 days.