Quick & Easy Ground Pork Tacos Al Pastor

Ingredients

• 15 whole, dried Guajillo chiles (Stemmed, seeded, and rinsed)
• 3 whole, dried Ancho chiles (Stemmed, seeded, and rinsed)
• 3 whole, dried Chiles de árbol (Stemmed, seeded, and rinsed)
• 0.5 large White onion (Peeled)
• 6 cloves Garlic cloves (Peeled)
• 1 stick Cinnamon stick
• 1 leaf Bay leaf
• 4 whole Whole cloves
• 0.5 teaspoon Dried oregano
• 0.5 cup Pineapple juice
• 6 oz can Canned pineapple chunks (Reserve juice for adobo, chunks for topping and simmering)
• 2 tablespoons Salt, pepper, garlic seasoning blend (Divided, or use 1 tbsp each salt, pepper, and garlic powder)
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Achiote paste
• 2 whole peppers Chipotle peppers in adobo (From a can)
• 2 lbs Ground pork
• 2 tablespoons Lard or neutral oil
• 12 tortillas Corn tortillas
• 0.5 bunch Fresh cilantro (Chopped, for garnish)
• 0.5 large White onion (for garnish) (Finely diced, for garnish)
• 2 whole Lime (Cut into wedges)
• 0.5 cup Salsa verde (For serving)

Instructions

1. Prep dried chiles

   Remove stems and seeds from guajillo, ancho, and chile de árbol. Rinse thoroughly.

   Time: PT5M

2. Simmer adobo ingredients

   In a large pot, combine prepped chiles, half an onion, garlic cloves, cinnamon stick, bay leaf, cloves, and oregano. Cover with water and bring to a simmer. Cook for 10 minutes until chiles are softened.

   Time: PT10M

   Temperature: Medium heat

3. Cool and transfer

   Remove pot from heat and let mixture cool for 5 minutes. Discard bay leaf.

   Time: PT5M

4. Blend adobo

   Transfer chiles, onion, garlic, cinnamon, and cloves to a blender. Add 1/2 cup cooking liquid, pineapple juice, canned pineapple (with juice), 1 tablespoon salt-pepper-garlic blend, apple cider vinegar, achiote paste, and chipotle peppers in adobo. Blend until very smooth, adding more liquid if needed.

   Time: PT5M

5. Strain adobo

   Pour blended adobo through a fine mesh strainer into a bowl, pressing with a spoon to extract as much smooth sauce as possible. Discard solids.

   Time: PT5M

6. Brown ground pork

   Heat lard or oil in a large skillet or griddle over high heat until smoking. Add ground pork and spread evenly. Sear without stirring for 2-3 minutes, then break up and cook until mostly browned.

   Time: PT7M

   Temperature: High heat

7. Add adobo to pork

   Reduce heat to low. Pour strained adobo over pork and stir well to coat. Simmer for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Low heat

8. Simmer with pineapple

   Scatter reserved pineapple chunks over pork. Cover and simmer on low for 5 minutes to meld flavors.

   Time: PT5M

   Temperature: Low heat

9. Final seasoning

   Uncover, taste, and add more salt-pepper-garlic blend if desired. Stir to combine.

   Time: PT1M

10. Prep taco garnishes

    Finely dice onion, chop cilantro, and cut limes into wedges.

    Time: PT5M

11. Warm tortillas

    Wipe skillet clean and add a bit of oil. Warm tortillas in batches for 30 seconds per side until pliable and lightly browned.

    Time: PT5M

    Temperature: Medium-high heat

12. Assemble tacos

    Spoon pork mixture onto tortillas. Top with pineapple, onion, cilantro, salsa verde, and a squeeze of lime.

    Time: PT2M

13. Cleanup

    Wash all used utensils, pots, pans, blender, and cutting board. Wipe down counters and stove.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

23g

Carbohydrates

32g

Fat

23g

Fiber

5g

Ingredient Substitutions

• Instead of Guajillo chiles: New Mexico chiles, California chiles
• Instead of Ancho chiles: Pasilla chiles
• Instead of Chiles de árbol: Cayenne pepper (small pinch)
• Instead of White onion: Yellow onion
• Instead of Garlic cloves: Jarred minced garlic
• Instead of Cinnamon stick: 1/2 tsp ground cinnamon
• Instead of Whole cloves: 1/8 tsp ground cloves
• Instead of Dried oregano: Mexican oregano, Marjoram
• Instead of Pineapple juice: Orange juice
• Instead of Canned pineapple chunks: Fresh pineapple
• Instead of Salt, pepper, garlic seasoning blend: Salt, black pepper, garlic powder separately
• Instead of Apple cider vinegar: White vinegar
• Instead of Achiote paste: Paprika + a little vinegar (color only, not flavor)
• Instead of Chipotle peppers in adobo: Smoked paprika (for smokiness)
• Instead of Ground pork: Ground chicken, Ground turkey
• Instead of Lard or neutral oil: Vegetable oil, Canola oil
• Instead of Corn tortillas: Flour tortillas
• Instead of Fresh cilantro: Parsley (not traditional)
• Instead of White onion (for garnish): Red onion
• Instead of Lime: Lemon
• Instead of Salsa verde: Red salsa

Equipment Needed

• Large pot
• Blender
• Fine mesh strainer
• Large skillet or griddle
• Spatula
• Cutting board
• Chef's knife
• Measuring spoons
• Measuring cup
• Mixing bowl (optional)
• Tongs (optional)
• Digital meat thermometer (optional)

Critical Steps — Do Not Skip

• Blend adobo until completely smooth for best flavor and texture.
• Strain adobo thoroughly to avoid gritty sauce.
• Brown pork well for maximum flavor.
• Simmer pork with adobo and pineapple to meld flavors.
• Ensure pork is fully cooked to at least 160°F (71°C) for safety.

Chef Tips from the Video

• For extra flavor, char the pineapple chunks in a hot skillet before adding to pork.
• Use a mix of guajillo and pasilla chiles for a slightly different flavor profile.
• If you like it spicy, add more chile de árbol or chipotle.
• Save leftover adobo to marinate chicken or shrimp for other meals.

Troubleshooting

Storage

Refrigerator: Store cooked pork al pastor in an airtight container for up to 4 days.

Freezer: Freeze pork al pastor (without garnishes) for up to 2 months. Thaw overnight in refrigerator before reheating.

Room temperature: Do not leave cooked pork out for more than 2 hours.

Make-Ahead Tips

• Adobo sauce can be made up to 3 days ahead and refrigerated.
• Pork mixture can be cooked and reheated gently before serving.
• Chop garnishes up to 1 day ahead and store in airtight containers.