Skillet Tacos Al Pastor

This cheat code skillet version of Tacos Al Pastor substitutes ground pork for an approachable skillet version, along with easy canned pineapple for sweetness. The sauce ingredients stay traditional, so all of the flavors shine through.

For the Al Pastor Pork filling…

1 lbs Ground pork (80/20 lean)

2-4 Bacon slices

20 ounces Canned Pineapple Tidbits, in juice (reserve the juice)

Ingredients

For the sauce…

1 Ancho chile, stem and seeds removed, then torn into pieces

1 Guajillo chile, stem and seeds removed, then torn into pieces

1/2 - 3/4 cup Pineapple juice (reserved from the canned pineapple)

2 tablespoons Vegetable oil

1/2 teaspoon Dried Mexican oregano

1/2 teaspoon Ground cumin

1 tablespoon Achiote powder or paste

2 Garlic cloves, peeled and smashed

1 Chipotle chile packed in adobo sauce, plus 2 teaspoons adobo sauce

2 tablespoons White vinegar

2 teaspoons Sugar

1 teaspoon Morton’s Kosher salt

For the tacos…

Corn tortillas (use 2 for each taco)

Diced white onions or scallions

Sliced Radish

Chopped Cilantro

Salsa verde

Crema

Lime wedges

Instructions

Dice the bacon into small pieces then transfer to a wide skillet placed over medium high heat. Cook until crisp and then remove from the pan. Add the drained pineapple chunks to the same hot skillet. Allow pineapple to char on each side before stirring. Once nicely blackened, remove the pineapple from the skillet. Add the ground pork to the same hot skillet, cooking until no pink remains.

Meanwhile, in a small sauce pan placed over medium heat, add the Guajillo and Ancho pieces. Toast until fragrant, then pour over 1/2 cup of the reserved pineapple juice, remove from heat and cover.

In a small microwave safe bowl, add the garlic, oregano, cumin, achiote paste then cover with 2 tablespoons of neutral oil. Microwave mixture for about a minute until garlic begins to sizzle.

In a food processor or blender, add the softened chilies and pineapple juice, the garlic and spice mixture, chipotle and adobo sauce, vinegar, sugar, and salt. Process until mixture is fully combined.

Return the bacon and charred pineapple back to the cooked ground pork. Add the sauce and simmer for about five minutes. Note: If mixture seems too dry, add remaining reserved pineapple juice, or 2-3 tablespoons of water.

Build each taco using two corn tortillas, the pork mixture, and toppings of your choice. Enjoy!