Summer Recipes

Marinated Pork Tacos

Prep Time
4-8 Horas
Cook Time
20 Minutes
  • 24 Guerrero® Corn Tortillas Corinas
  • 2 pounds of country style boneless pork ribs
  • 1 cup of adobo for pastor* (achiote marinade)
  • ½ cup of vegetable oil
  • 1 cup of pineapple, diced small
  • 1 onion, diced small
  • 4 tablespoons of cilantro
  • 2 limes, cut in wedges

*Adobo para pastor (achiote marinade)

  • 2 guajillo chiles, seeded
  • ½ cup of vegetable oil
  • 2 tablespoons of white vinegar
  • ½ teaspoon of ground clove
  • 2 tablespoons of achiote paste
  • 1 teaspoon of ground black pepper
  • ½ teaspoon of cumin
  • ½ teaspoon of oregano
  • 1 teaspoon salt
  • In a resealable bag, marinate the pork overnight or for at least 2 to 3 hours.
  • Preheat a grilling iron skillet and add the 2 tablespoons of vegetable oil. Remove the excess marinade from the pork and grill each piece of pork for 3-4 minutes per side, or until cooked through. Set aside.
  • When the pork is cool to the touch, cut into bite sized pieces. Set aside.
  • In the same grilling skillet, heat the remaining oil, sauté the pineapple and add the chopped pastor pork; keep warm.
  • On a hot comal or iron skillet heat the tortillas. Fill each tortilla with warm pastor pork. Serve the pastor taquitos with onions, cilantro and a squeeze of lime.
  • In a medium frying skillet over high heat, warm the oil and fry the guajillos. Remove from the heat. Add the rest of the ingredients and allow to cool. Place mix in a blender and puree until smooth.