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Tacos Al Pastor

Take a trip south of the border with our tacos al pastor; pairs perfectly with our Gnarly Head Cabernet Sauvignon.

YIELD: 6-8 SERVINGS

 

INGREDIENTS
  • 2 pork tenderloins, silver skin removed
  • 1 dried guajillo chile pepper, stem and seeds removed
  • 1 dried pasilla chile pepper, stem and seeds removed
  • ¼ onion, finely chopped
  • 3 oz pineapple juice
  • 1 ½ tbsp white vinegar
  • 2 cloves garlic, peeled
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 1 tsp chipotle in adobo sauce
  • 2 tsp salt
  • 1 Tbsp vegetable oil
  • 24 small corn tortillas
  • 3 limes, cut into wedges
  • 2 avocados, sliced
  • 1 bunch radishes, sliced
  • ¼ cup chopped cilantro
  • 2 limes, quartered
DIRECTIONS

Starting at the tail end, slice the pork on a sharp bias into ¼-inch thick pieces. Add enough water to cover the chiles and boil them until soft. Once soft, drain them. In a blender, combine the chiles, onion, pineapple juice, vinegar, garlic, cumin, oregano, chipotle, and salt then blend until smooth. Combine pork and sauce. Cover and refrigerate for 1-4 hours.

Preheat gas or charcoal grill. Cook port for 30-45 seconds per side and transfer to a warm platter. Serve with warm tortillas, avocado, radish, cilantro, and limes.