A couple of months ago I was getting my oil changed and picked up the Southern Living magazine to pass the time. I found a recipe for Tacos al Pastor (which Dave is semi-obsessed with) and so I ripped it out of the magazine. I finally made it Monday night & it was muy delicioso, so I thought I'd share the recipe with you all. Don't let the list of ingredients discourage you, its really pretty simple to make.
Ingredients:
1 lb pork tenderloin, cut into 1/4 in cubes
1 (8 oz.)can pineapple tidbits in juice, drained
1 medium onion, chopped
1/4 cup chopped fresh cilantro
1 Tbsp. Mexican-style chili powder
1 tsp. ground cumin
1 tsp. ground oregano
1 tsp. pepper
1 tsp. chopped garlic
1 Tbsp. Canola Oil
6 - 12 soft corn tortillas
Additional toppings: chopped jalapeno, grated cheese, fresh cilantro leaves, chopped radishes, lime & cucumbers (drench chopped cucumbers in fresh lime and let sit before serving)
Combine pork and first 9 ingredients in large zip lock plastic freezer bag. Seal & chill 4 to 24 hours.
Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas & desired toppings.
**This recipe doesn't taste EXACTLY like the authentic Mexican Tacos al Pastor because the meet does not come from the flea infested streets of Mexico, my pans are washed with soap after every use & I wash my hands. But if you want to try it the authentic way, go right ahead!












