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Nutrition Facts
Serving Size 134 g
(Approx. 8 Servings)
Amount Per Serving
Calories 150 Calories From Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 40 mg 2%
Total Carbohydrate 17 g 6%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 15 g
Vitamin A 160% Iron 20%
Vitamin C 8% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Al Pastor Street Tacos

Prep Time
4 hours
Cook Time
20 minutes
Total Time
4 h 20 m
8  People


Recipe makes 8 Servings

6 dried guajillo peppers
7 dried ancho chilies
3 pineapple spears
6 garlic cloves, smashed
1 cup(s) white onions, cut into chunks
3/4 cup(s) white vinegar
1 Tbsp ground annatto or achiote seasoning
1 Tbsp paprika
1 Lb H-E-B Natural Pork Tenderloin, cut into 1/2" rounds
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Bring a pot of water to a boil.
Place dried peppers into a bowl and pour boiling water over peppers.
Allow peppers to soak for at least 20 to 30 minutes or until peppers are soft and rehydrated.
In a blender combine pineapple, garlic, onions, vinegar, achiote seasoning, paprika, rehydrated chilies with stems removed and 1/2 cup of chili soaking water. Blend until smooth, and season to taste.
Place pork into a large plastic bag, followed by marinade, press excess air out of bag, seal and refrigerate for at least 4 hours or overnight is best.
Preheat grill to medium high heat.
Shake off excess marinade, grill for 4 to 6 minutes per side or until internal temperature reaches at least 145˚F.
Remove from heat and allow to rest, then chop into pieces.
Place on corn tortillas and garnish with your favorite taco condiments.
Chef's Note: To keep these authentic garnish with more sliced pineapple, diced onions and lime juice.


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