Products Used in this Recipe

Tacos Al Pastor with Plantain Tidbits

8 Servings
Total Time 1 day 15 minutes


  • 1 tablespoon canola oil plus more for brushing
  • 3 garlic cloves
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin seeds toasted and ground
  • ½ teaspoon pepper
  • ¼ teaspoon ground cloves
  • 4 guajillo chilies; stemmed seeded and cut into 2-inch pieces
  • cup pineapple juice
  • ¼ cup distilled white vinegar
  • 2 tablespoons achiote paste
  • Kosher salt as needed
  • 2 lbs. boneless pork shoulder sliced ¼ inch thick
  • 1 cup BIG BANANA Plantain Tidbits
  • 1 medium onion sliced crosswise ½ inch thick
  • Warm corn tortillas as needed
  • Chopped cilantro and lime wedges for serving
  • Salsa Verde recipe follows


  • In a medium saucepan, heat the oil.
  • Add the garlic and cook over moderately high heat, turning occasionally, until lightly browned, about 1 minute.
  • Stir in the oregano, cumin, pepper and cloves and cook until fragrant, about 1 minute.
  • Add the chiles and cook, stirring, until blistered in spots, about 30 seconds.
  • Add the pineapple juice, vinegar and achiote paste and bring to a boil.
  • Remove from the heat and let stand for 5 minutes.
  • Transfer the chile mixture to a blender and puree until smooth. Season with salt.
  • Place the pork in a glass baking dish, add the marinade and turn to coat.
  • Cover and refrigerate overnight.
  • Preheat a grill to high. Brush the onion with oil.
  • Grill over high heat, turning once, until lightly charred and softened, 3 to 5 minutes.
  • Transfer to a carving board and tent with foil.
  • Remove the pork from the marinade. Grill over high heat until lightly charred and just cooked through, 2 to 4 minutes.
  • Transfer to the carving board and let rest for 5 minutes.
  • Chop the onion then cut the pork into thin strips and transfer to a bowl. Season with salt.
  • Serve the Al Pastor over the corn tortillas, top with chopped cilantro and plantain tidbits and salsa verde.
  • Garnish with lime wedges.

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