Grilled Pork Tacos al Pastor

Recipe View 30 mins Rehydrate the Chilies: Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let them steep for 30 minutes until softened.

Recipe View 5 mins Prepare the Pork: Cut pork tenderloins in half crosswise and then in half lengthwise again, resulting in 8 long strips.

Recipe View 10 mins Blend the Marinade: Drain the water from the chiles. In a blender, combine the rehydrated chilies with pineapple juice, white vinegar, garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Blend until smooth, creating a vibrant marinade.

Recipe View 10 hrs Marinate the Pork: Place the pork strips into a resealable plastic bag and pour the marinade over them, ensuring they are well coated. Remove excess air and seal the bag. Refrigerate overnight (or for at least 4 hours) to allow the flavors to meld.

Recipe View 5 mins Prepare the Grill: Preheat your outdoor grill (charcoal is preferred for authentic flavor) to high heat. Lightly oil the grates to prevent sticking.

Recipe View 3 mins Grill the Pork: Remove the pork from the bag, discarding the marinade. Drizzle the pork with 1 tablespoon of vegetable oil and season with salt. Use tongs to gently coat the pork pieces with the oil and salt.

Recipe View 16 mins Cook to Perfection: Grill the pork strips until they develop beautiful grill marks and are lightly pink in the center, about 7 to 8 minutes per side. Ensure the internal temperature reaches at least 145 degrees F (65 degrees C) when checked with an instant-read thermometer.

Recipe View 24 mins Melt the Cheese on Tortillas: Drizzle a nonstick skillet with 1 teaspoon of vegetable oil and place it over medium heat. Lay a tortilla in the hot oil and place 1 slice of Monterey Jack cheese in the center. Cook until the tortilla is heated through, lightly browned on the bottom, and the cheese has melted, about 1 to 2 minutes. Repeat with the remaining tortillas and cheese slices.

Recipe View 15 mins Assemble the Tacos: Slice the grilled pork strips across the grain into thin pieces (about 1/4 inch thick). Divide the shredded cabbage onto each tortilla, top with sliced pork, roasted tomato salsa, and a few slices of jalapeño pepper. Fold the taco over the fillings and savor the deliciousness!