We’re back, and totally still celebrating the launch of my 3 eCookbooks, Chris Loves Burgers, Chris Loves Tacos, and Chris Loves Wings. This time, instead of sharing a full on taco recipe, I’m going to share my recipe for al pastor, which is a classic meat for tacos. My version has a couple modern twists, but I think sticks very closely to the spirit of this noble dish.
To see how I put together my al pastor tacos, as well as many others (and a bunch of taco-related tips, techniques and recipes for salsas, meats, tortillas – all that jazz), visit our shop and order your own digital version of my eCookbooks. A download link will immediately be emailed to you and you’ll be set to go. Enjoy!
Al Pastor (for tacos)
- Thin-sliced pork sirloin chops 4-5
- Fresh oregano 1 sprig
For the Marinade
- Fresh pineapple 2 cups (don't use canned - won't be the same)
- Light olive oil 1/2 cup
- Chipotles in Adobo 2 (stems removed)
- Adobo sauce from chipotles 1 Tbsp
- Garlic Cloves 2 peeled
- White Onion medium sized, 1/2 of it
- Guajillo chili - 1 pod stem and seeds removed
- Kosher Salt - 2 tsp
Make the Marinade:
- In a blender, combine all the marinade ingredients and blend until smooth.
Marinate the Pork:
- Put the sliced pork and marinade in a ziplock bag, push out excess air, seal, and toss around to coat. Place the bag in a bowl on the bottom rack of your fridge and refrigerate for 2-3 hours.
Cook the Pork:
- Grill the pork on a hot grill until cooked through. Allow the meat to rest for 10 minutes, cut it into cubes and toss together with fresh, chopped oregano leaves.