Grilled Pork Tacos al Pastor
Lightly-fried tortillas topped with melted Jack cheese, shredded cabbage, and a little salsa make the perfect canvas to present pineapple-pepper marinated pork.
Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften. Cut pork tenderloins in half crosswise and in half again lengthwise...
- Yield: 16
- Cooking time: 25 Min
- Rating: 5/5
- Publisher: Allrecipes.com
- 3 dried guajillo chilies, seeds discarded
- 2 dried pasilla chiles, seeds discarded
- 1 cup boiling water, or as needed to cover
- 2 pork tenderloins, membranes (silver skin) removed
- 3/4 cup pineapple juice
- 1 tablespoon white vinegar
- 4 cloves garlic
- 1 teaspoon ground dried chipotle pepper
- 1 teaspoon ground cinnamon
- 1 pinch cayenne pepper, or to taste (optional)
- 1 pinch ground cumin, or to taste
- 1 pinch dried oregano, or to taste
- 1 tablespoon vegetable oil, or as needed
- 1/2 teaspoon salt, or to taste
- 16 low-carb tortillas (such as La Tortilla Factory Smart & Delicious®)
- 16 slices Monterey Jack cheese, divided
- 1 teaspoon vegetable oil
- 2 cups shredded cabbage, divided
- 1/2 cup roasted tomato salsa, divided
- 1 large jalapeno pepper, thinly sliced - or to taste
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