Tree Nut Free Paleo Al Pastor Tacos
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Learn more →Ingredients
4 servings
For the pork
- 2 lb boneless pork shoulder, sliced ¼-inch thick against the grain
For the marinade
- 3 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- ½ cup fresh pineapple chunks
- 3 tbsp apple cider vinegar
- 2 tbsp avocado oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- 1 tsp salt
- ½ cup water
For cooking
- 1 tbsp avocado oil
For serving
- 8 cassava flour tortillas
Chef's tipChoose flour tortillas the same size. Warm them for wraps or tacos; toast them fully when the recipe needs a crisp, sturdy base. - 1 cup fresh pineapple, diced small
- ½ white onion, finely diced
- ½ cup fresh cilantro leaves
- 2 limes, cut into wedges
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
Place the guajillo and ancho chiles in a small saucepan with the 1/2 cup water. Bring to a simmer over medium heat and cook for 5 minutes, until the chiles are softened and pliable. Remove from heat and let cool for 5 minutes.
- 2
Transfer the softened chiles and their soaking liquid to a blender. Add the 1/2 cup pineapple chunks, apple cider vinegar, 2 tbsp avocado oil, cumin, oregano, smoked paprika, black pepper, and salt. Blend on high until completely smooth, about 1 minute.
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