With a few fresh key ingredients, preparing this Mexican classic pork taco dish hot off my backyard grill is the best way we can honor this dish, it is easy to serve a few or a crowd.
You just need a few ice cold beers to bring this dish in for a landing.
Tacos al Pastor
Recipe from Men's Health
2 Tbsp. white vinegar
1/2 Tbsp. orange juice
1 onion, chopped
2 garlic cloves, chopped
2 Tbsp. chipotle pepper in adobo
1/2 tsp. guajillo pepper powder or chili powder
1-lb. pork loin, sliced into 1/2-inch rounds
Salt and pepper
1 avocado, pitted and peeled
1 cup store-bought salsa verde
2 thick slices pineapple
8 corn tortillas, warmed
1 handful cilantro, chopped
Prepare the marinade:
In a food processor or blender, blend the first seven ingredients to a puree and pour the mixture into a large resealable plastic bag. Season the pork slices with salt and pepper and add them to the bag. Refrigerate for at least an hour (and up to 4)before cooking.
Make the salsa verde
When you are ready to cook, preheat the grill, or grill pan on high. In a small mixing bowl, mash the avocado to a coarse paste. Then stir in the salsa verde to form a thick sauce. Set aside.
Cook the pork:
Remove the meat from the marinade and grill until browned and firm, 2 to 3 minutes on each side. Meanwhile grill the pineapple until light grill marks develop, 2 to 3 minutes a side.
Fold the tortillas and fill them with pork and pineapple: add salsa verde and cilantro and serve with lime wedges.