Stuffed Bell Peppers
Al Pastor Tacos
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Nothing beats the classic combination of spicy chilis and sweet pineapple. This easy al pastor marinade is ready quick by pureeing all the ingredients in a blender together.
| Prep Time | 20 Minutes |
| Cook Time | 30 Minutes |
| Passive Time | 2 Hours 50 Minutes |
| Servings |
8 Servings
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Ingredients
- Corn tortillas as needed
- cilantro as needed
- 2.5 lb boneless pork shoulder or pork sirloin
- 6 cloves garlic
- 1 white onion diced, divided (1/2 for serving)
- ¾ cup pineapple juice
- ½ cup white distilled vinegar
- 1 tbsp oregano
- 1 tbsp vegetable oil
- 1 chipotle in adobo plus 1 tbsp sauce
- 1 tbsp cumin
- 1 tbsp paprika
- 2 tbsp achiote paste
- 1 tbsp chili powder
- 1 tbsp - 1salt
- 1 cup pineapple diced
- fresh salsa as needed
Ingredients
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Instructions
- Freeze the pork shoulder for 15 Minutes to firm. Cut into slices as thinly as possible.
- Add garlic cloves, 1/2 of onion, pineapple juice, vinegar, oregano, vegetable oil, chipotle peppers, adobo sauce, cumin, paprika, achiote paste, chili powder, and salt in a blender. Puree until smooth.
- Add the pork shoulder slices to a large mixing bowl with the al pastor marinade. Toss to combine. Cover and refrigerate for at least 2 hours, or up to 24.
- Air Fry in batches at 400°F / 205°C for 8-10 Minutes, or until the edges are brown and crispy. Repeat as necessary until all pork is fried, pouring out any leftover marinade juices between each batch. Set aside on a plate.
- Air Fry the pineapple chunks at 400°F / 205°C for 8 Minutes, or until golden. Set aside.
- Cut the pork into thin slices and set aside in a bowl.
- To assemble, top corn tortillas with sliced pork, top with diced white onion, and season with fresh salsa, cilantro sprigs, and lime wedges.
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