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Nutrition Facts
Serving Size 131 g
(Approx. 10 Servings)
Amount Per Serving
Calories 170 Calories From Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 35 mg 1%
Total Carbohydrate 24 g 8%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 13 g
Vitamin A 130% • Iron 15%
Vitamin C 6% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Al Pastor Street Tacos

Prep Time
4 hours
Cook Time
20 minutes
Total Time
4 h 20 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

6 Dried guajillo chili pepper
7 Ancho chili pods
3 Fresh pineapple spears
6 garlic clove, smashed
1 cup(s) white onion, cut into chunks
3/4 cup(s) Distilled white vinegar
1 Tbsp Achiote seasoning
1 Tbsp Dried paprika
1 Lb pork tenderloin, cut into 1/2" rounds
10 Street Taco Yellow Corn Tortillas
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Instructions

1
Bring a pot of water to a boil.
2
Place dried peppers into a bowl and pour boiling water over peppers.
3
Allow peppers to soak for at least 20 to 30 minutes or until peppers are soft and rehydrated.
4
In a blender combine pineapple, garlic, onions, vinegar, achiote seasoning, paprika, rehydrated chilies with stems removed and 1/2 cup of chili soaking water. Blend until smooth, and season to taste.
5
Place pork into a large plastic bag, followed by marinade, press excess air out of bag, seal and refrigerate for at least 4 hours or overnight is best.
6
Preheat grill to medium high heat.
7
Shake off excess marinade, grill for 4 to 6 minutes per side or until internal temperature reaches at least 145˚F.
8
Remove from heat and allow to rest, then chop into pieces.
9
Place on corn tortillas and garnish with your favorite taco condiments.
10
Chef's Note: To keep these authentic garnish with more sliced pineapple, diced onions and lime juice.
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