Tacos De Pastor

Recipe courtesy of Tortilla Jo's at Downtown Disney.

Photo of Tacos De Pastor


2 pound pork loin
10 ea guajillo peppers
10 ea pulla peppers
10 ea ancho peppers
2 ea garlic clove(s)
juice from 1 lime
1 tablespoon chicken paste
2 tablespoons Spanish paprika
1/4 tablespoon ground cumin
5 ea whole cloves
1 tablespoon chopped fresh oregano
salt and ground black pepper, to taste
10 to 12 DOLE® Chef-Ready Cuts, Pineapple Spears


  1. To make the sauce, prepare Guajillo, Pulla and Ancho peppers by roasting them and taking out the seeds.  Once the seeds are out, place into a pot with water and boil until chiles become soft.   Take the paprika, cumin and whole cloves and lightly roast them in a pan over a medium flame.  Combine chiles, roasted seasonings and remaining ingredients into a blender.  Use the water left from the chiles to achieve desired consistency and blend until smooth.  Add salt to taste or until the flavor comes out.
  2. Slice pork into small strips; lightly add sauce to pork until it is covered and has a wet look.  After pork is marinated cut strips into small pieces and it is ready to be cooked.
  3. Place pineapple spears onto a hot grill just long enough to mark on both sides.  Then dice into small squares and it's ready to be added to the tacos.
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