Homemade Tacos al Pastor (Pineapple and Chile Marinated Pork Tacos)

Ingredients List

For the pork filling:

• 5 Goya guajillo chiles

• 5 Goya pasilla chiles or Goya ancho chiles

• 1 (20 ounce) can Goya pineapple chunks

• 1 medium white onion

• ¼ cup Goya white vinegar

• 2 tablespoons Goya minced garlic

• 1 chipotle pepper in adobo sauce

• 1 teaspoon Goya ground cumin

• Goya adobo with pepper, to taste

• 1 (2 1/2 pound) boneless, skinless pork butt, cut into 1/2-inch cubes

• 2 tablespoons Goya vegetable oil

For the taco assembly:

• 1 (10 ounce) package Goya corn tortillas, warmed

• 2 tablespoons finely chopped fresh cilantro

• 1 lime, cut into wedges

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over medium-high heat. Add the guajillo and pasilla chiles, reduce the heat to medium-low, and let them simmer until softened, about 10 minutes. Transfer to a plate, remove the stems and seeds, and discard them.
   

2. While the chiles are simmering, drain the pineapple, keeping the juice and chunks separate. Coarsely chop half of the onion, and slice the remaining half for later use.

3. In a food processor, combine the guajillo chiles, pasilla chiles, pineapple juice, chopped onion, vinegar, garlic, chipotle, and cumin. Purée until smooth, about 2 minutes. Transfer the mixture to a saucepan over medium-high heat, bring to a boil, and cook for 2 minutes to remove the raw onion flavor. Season with Adobo and allow to cool.
   

4. In a large glass or ceramic bowl (or resealable plastic bag), mix the pork cubes, cooled chile paste, and pineapple chunks. Toss to coat and marinate in the fridge for at least 2 hours, or up to 24 hours, by covering the bowl or sealing the bag tightly.
   

5. Heat oil in a large skillet over medium-high heat. Drain the pork and pineapple and discard the marinade. Cook the pork and pineapple in batches, turning until golden brown on all sides and fully cooked, about 15 minutes. Transfer to a serving platter.
   

6. Serve the pork and pineapple in warm tortillas with sliced onion, cilantro, and lime wedges.
   

Cooking Tip from La Cocina Goya

For perfectly warm tortillas every time: Instead of microwaving, which can make tortillas tough, or baking, which dries them out, try steaming them. Fill a steamer with 1/2 inch of water, bring it to a boil, and reduce to medium-low heat. Wrap the tortillas in a dish towel, place the bundle in the steamer, and cover with a tight-fitting lid. Steam for about 10 minutes until warm and soft.