Tacos Al Pastor
Take a trip south of the border with our tacos al pastor; pairs perfectly with our Gnarly Head Cabernet Sauvignon.
Yield: 6-8 SERVINGS
Ingredients
2 pork tenderloins, silver skin removed
1 dried guajillo chile pepper, stem and seeds removed
1 dried pasilla chile pepper, stem and seeds removed
¼ onion, finely chopped
3 oz pineapple juice
1 ½ tbsp white vinegar
2 cloves garlic, peeled
½ tsp ground cumin
½ tsp dried oregano
1 tsp chipotle in adobo sauce
2 tsp salt
1 Tbsp vegetable oil
24 small corn tortillas
3 limes, cut into wedges
2 avocados, sliced
1 bunch radishes, sliced
¼ cup chopped cilantro
2 limes, quartered
2 pork tenderloins, silver skin removed
1 dried guajillo chile pepper, stem and seeds removed
1 dried pasilla chile pepper, stem and seeds removed
¼ onion, finely chopped
3 oz pineapple juice
1 ½ tbsp white vinegar
2 cloves garlic, peeled
½ tsp ground cumin
½ tsp dried oregano
1 tsp chipotle in adobo sauce
2 tsp salt
1 Tbsp vegetable oil
24 small corn tortillas
3 limes, cut into wedges
2 avocados, sliced
1 bunch radishes, sliced
¼ cup chopped cilantro
2 limes, quartered
Directions
Starting at the tail end, slice the pork on a sharp bias into ¼-inch thick pieces. Add enough water to cover the chiles and boil them until soft. Once soft, drain them. In a blender, combine the chiles, onion, pineapple juice, vinegar, garlic, cumin, oregano, chipotle, and salt then blend until smooth. Combine pork and sauce. Cover and refrigerate for 1-4 hours.
Preheat gas or charcoal grill. Cook port for 30-45 seconds per side and transfer to a warm platter. Serve with warm tortillas, avocado, radish, cilantro, and limes.
Starting at the tail end, slice the pork on a sharp bias into ¼-inch thick pieces. Add enough water to cover the chiles and boil them until soft. Once soft, drain them. In a blender, combine the chiles, onion, pineapple juice, vinegar, garlic, cumin, oregano, chipotle, and salt then blend until smooth. Combine pork and sauce. Cover and refrigerate for 1-4 hours.
Preheat gas or charcoal grill. Cook port for 30-45 seconds per side and transfer to a warm platter. Serve with warm tortillas, avocado, radish, cilantro, and limes.
