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Tacos with Sabor "Al Pastor"

The flavors of chile and sweet fruit are something I am very familiar with. I grew up enjoying fresh fruits, such as pineapple, mango, jicama and papaya seasoned with fresh lime juice and spicy chile powders. The combination of the the sweet/tart pineapple, chiles and pork make for a very delicious dish!

Yields up to 8 servings

Ingredients:

4 to 4½ pounds pork butt, fat trimmed, cut into 2-inch pieces (boneless pork)
1 cup fresh pineapple, finely diced
1 tablespoon chile ancho powder
1 tablespoon granulated garlic
½ tablespoon oregano, crushed
½ tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil

For Chile sauce:
2 oz achiote paste
4 chile ancho, stems and seeds removed
2 chipotles in adobo
1 medium white onion, diced
4 cloves garlic, roughly chopped
1 cup fresh pineapple, diced
2 teaspoons oregano, crushed
1 tablespoon Knorr chicken bouillon (powder)
1 cup water
1 teaspoon salt
pinch of pepper

Directions:

1. Combine all the dry spices and season the pork evenly. In a large pan, heat the oil to medium/high heat, add the seasoned pork to the hot oil, and cook until all sides of the meat are seared well.

2. Transfer the chile anchos to a glass bowl, cover with water and cook in the microwave 6 to 7 minutes. let cool slightly, set aside.Combine all of the ingredients for the sauce into the blender. Drain the chile anchos and add them as well. Blend on high until smooth, taste for salt.

3. Add the fresh pineapple and sauce from the blender to the pork, stir well to combine. Once it come to a boil, reduce the heat, cover and cook, stirring often, for a good 2½ hours or until pork is tender. Taste for salt and add a little water if it gets too dry. Serve as-is, with rice and beans, and warm tortillas. Garnish with guacamole, salsa, diced onions and cilantro. Yields up to 8 servings.

Note: This does make a lot of pork if you are just making tacos, so you could cut the recipe in half if it is for a smaller family, or you can freeze the leftovers, once completely cooled. The pork will cook down slightly.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Chorizo Pozole Soup with Lime Pickled Red Onions
Dulce de Leche and Chocolate Chip Chimichangas

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Tags: Achiote, Annatto, Pork, Tacos, al pastor, ancho, annatto

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Comment by Sonia Mendez Garcia on March 10, 2013 at 8:59am: You are so welcome Jose! The flavor combo is super tasty! Glad you enjoyed the recipe.

Comment by jose wrigley on March 9, 2013 at 1:28pm: Love these so glad you shared! Ty ;)

Comment by Sonia Mendez Garcia on May 19, 2012 at 8:34pm: You are soo welcome..anytime!

Comment by Crimson Queen on May 19, 2012 at 8:32pm: Thank you so much and thank you for the friend request.

Comment by Sonia Mendez Garcia on May 19, 2012 at 4:56pm: Absolutely!! The recipe for the beans was simply a quick version of Ranchero beans...saute some chopped bacon until nicely browned,add in about 2 cups of pinto beans and about 1 cup of prepared pico de gallo! Simmer for a few minutes and your done! Sometimes I end up making these because I make too much pico de gallo, ha ha...enjoy!

Comment by Crimson Queen on May 19, 2012 at 2:17pm: This looks incredible, can you share the recipe for the beans in the picture.

Comment by Sonia Mendez Garcia on April 10, 2012 at 10:12pm: It does make a lot, hahha...sorry, I am soo use to cooking extra food for lunches,leftovers and the freezer,just something I am do all of the time.If you half the recipe, I would say it would serve 6 to 8 people for tacos, but if they were my three brothers, it would not be enough! ha ha....

Comment by Hispanic Kitchen on April 10, 2012 at 9:12pm: How many servings does this recipe yield? 5 pounds of pork sounds like a lot!