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Serves
US | Metric
Ingredients
Pork and marinade
  • 460 g Pork tenderloin
  • 400 g Tinned chopped tomatoes
  • 4 Dried ancho chillies deseeded
  • 3 tsps Chilli flakes
  • ½ White onion
  • 3 tsps Garlic paste
  • 3 tbsps Chipotle chilli sauce
  • 2 tsps Cumin
  • 2 tsps Oregano
  • Salt and pepper
Pinapple
  • 425 g Tin of pinapple chunks in juice
  • 50 g Butter
  • Pinch if salt
The rest
  • 8 Corn tortillas
  • 1 White onion finely diced
  • Bunch of coriander finely diced
  • Pickled red onions finely diced
Tacos al Pastor Tacos al Pastor
Tacos al Pastor

Traditional Mexican street tacos brought straight to your table!

Prep 30 minutes
Total 12 hours 30 minutes

Combine the marinade ingredients in a blender. Slice the pork into thin strips then add the marinade and refrigerate overnight.


Heat a frying pan over a medium heat with a little oil. Add the pork and marinade to the pan. Cook for about 10 mins. The marinade should have reduced slightly and turned nice and thick. At the same time throw the pinapple, butter and salt into a pan and cook over a medium heat stirring a lot to avoid the butter burning.


Heat some tortillas, slam on the pork and top with the pinapple chunks, onions and coriander garnish.

Tacos al Pastor Tacos al Pastor
Tacos al Pastor

Traditional Mexican street tacos brought straight to your table!

favorite
print
like
Prep 30 minutes
Total 12 hours 30 minutes
Serves
US | Metric
Ingredients
Pork and marinade
  • 460 g Pork tenderloin
  • 400 g Tinned chopped tomatoes
  • 4 Dried ancho chillies deseeded
  • 3 tsps Chilli flakes
  • ½ White onion
  • 3 tsps Garlic paste
  • 3 tbsps Chipotle chilli sauce
  • 2 tsps Cumin
  • 2 tsps Oregano
  • Salt and pepper
Pinapple
  • 425 g Tin of pinapple chunks in juice
  • 50 g Butter
  • Pinch if salt
The rest
  • 8 Corn tortillas
  • 1 White onion finely diced
  • Bunch of coriander finely diced
  • Pickled red onions finely diced

Combine the marinade ingredients in a blender. Slice the pork into thin strips then add the marinade and refrigerate overnight.


Heat a frying pan over a medium heat with a little oil. Add the pork and marinade to the pan. Cook for about 10 mins. The marinade should have reduced slightly and turned nice and thick. At the same time throw the pinapple, butter and salt into a pan and cook over a medium heat stirring a lot to avoid the butter burning.


Heat some tortillas, slam on the pork and top with the pinapple chunks, onions and coriander garnish.