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Oven Roasted Tacos Al Pastor
A Mexican dish consisting of pork marinated in dried chiles, pineapple and spices then roasted and served on tortillas. This version the pork is oven roasted instead of roasted on a spit grill.
servings: 6
total time: 2 hours 30 minutes
recipe by: Frankie
Ingredients
- 6 dried guajillo chiles, stems and seeds removed
- 1 medium yellow onion, roughly chopped
- 4 medium garlic cloves, peeled
- 1 cup diced pineapple
- 2 TBSP lime juice
- 2 tsp dried oregano
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp achiote powder (ground annatto seeds)
- 2 pound boneless pork loin
- FOR SERVING:
- 24 small corn and/or flour tortillas
- 1/2 cup diced onion
- Avocado Salsa Verde or salsa of your preference
- 1/2 cup freshly chopped cilantro
- 2 limes cut into wedges
Directions
- Place the dried chiles in a large bowl and cover with hot water. Allow to soak for 20 minutes.
- Make the Marinade: Add the softened chiles, onion, garlic, pineapple, lime juice, oregano, salt, cumin, and achiote powder to a blender and blend until smooth.
- Place the pork in a container, pour the marinade over top and rub it all over the pork. Cover the container and allow the pork to marinate in the fridge for 1 hour.
- Take the pork out of the fridge and preheat the oven to 425°F.
- Place a baking rack over a roasting pan or baking sheet and lay the pork on the rack. Roast in the oven for 45 to 50 minutes or until an internal temperature of about 145°F.
- Take the pork out of the oven and let rest for 10 minutes.
- Slice the pork into thin slices and serve on warm tortillas topped with diced onion, salsa, fresh cilantro, and fresh lime juice.
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