Tacos Al Pastor

Serves 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

Instructions

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.

Discover More Recipes

  • Grilled Vegetable Panzanella

    Our panzanella is perfect for a warm summer night's supper enjoyed on a backyard patio. Try it with a glass of our Chardonnay.

    Serves 4 SERVINGS

    Learn More
  • Fig and Goat Cheese Crostini with Sage and Pinenuts

    A perfect lite appetizer to start your Gnarly evening. This fig and goat cheese crostini pairs well with our velvety Pinot Noir.

    Serves MAKES 40 PIECES

    Learn More

By entering the Gnarly Head website, you affirm that you are of legal drinking age in the country where this site is accessed. Please Drink Gnarly Head Responsibly