Tacos Al Pastor Recipe #379670
I make this recipe at the same time I make Asian Grilled Pork Tenderloin Lettuce Wraps because they use similar ingredients, but taste completely different (and I can get 2 lbs of pork tenderloin). This recipe also requires overnight marinating, so you eat the lettuce wraps on the first night, then this is ready for cooking the second night. Both are great!
You can top these tacos with whatever you would like: we use tomatoes, cheese, cilantro, and lettuce
by larchie
1 day | 1 day prep
6 tacos
- 1 lb pork tenderloin, cut into 1/2 inch cubes
- 1 (8 ounce) can pineapple chunks, juice drained (use for previous recipe)
- 1 medium onion, chopped
- 1/4 cup cilantro, fresh and chopped
- 1 tablespoon Mexican chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano, dried
- 1 teaspoon black pepper
- 1 teaspoon garlic, chopped
- 3/4 teaspoon salt
- 1 tablespoon canola oil
- 6 corn tortillas, soft taco size (or use flour)
- Combine pork and next 9 ingredients in large plastic freezer bag. Seal and chill 24 hours.
- Coat large, non-stick skillet with some cooking spray, and cook pork mixture over medium high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.
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5 stars