Tacos al pastor
- Good for lunch
- Good for dinner
Less suited as a snack.
Four portions of corn tacos with marinated pork shoulder, pineapple and achiote.
4 servingsFinal yield 1,300 g
Ingredients
- 750 gPork, fresh, shoulder, whole, separable lean and fat, raw
- 250 gPineapple, raw, all varieties
- 6 gSpices, paprika editorial addition
- 8 gPeppers, hot chile, sun-dried
- 15 gGarlic, raw
- 120 gOnions, raw
- 320 gTortillas, ready-to-bake or -fry, corn, without added salt
- 25 gOil, olive, salad or cooking
- 5 gSalt, table
Method
- Cover dried chilli with hot kettle water and soften 15 minutes; then drain it.
- Blend chilli with achiote, garlic, onion, oil and salt into a smooth marinade.
- Slice pork shoulder thinly, coat with marinade and rest 30 minutes.
- Spread pork in a roasting dish and roast at 210 °C for 18 minutes; mix with pineapple and roast 7 minutes more.
- Warm tortillas in a dry pan for 2 minutes per side and divide pork with pineapple among them.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,939.6 kcal
- Protein
- 152.4 g
- Fat
- 169.7 g
- Total carbohydrate (by difference)
- 206.9 g
- Total dietary fibre (USDA)
- 26.9 g
- Saturated fatty acids
- 51.6 g
- Sodium
- 2,482.3 mg
- Salt (sodium × 2.5)
- 6.2 g
Per serving
- Protein38.1 g21%
- Fat42.4 g51%
- Total carbohydrate (by difference)51.7 g28%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 734.9 kcal
- Protein
- 38.1 g
- Fat
- 42.4 g
- Total carbohydrate (by difference)
- 51.7 g
- Total dietary fibre (USDA)
- 6.7 g
- Saturated fatty acids
- 12.9 g
- Sodium
- 620.6 mg
- Salt (sodium × 2.5)
- 1.6 g
Per 100 g of finished food
- Energy
- 226.1 kcal
- Protein
- 11.7 g
- Fat
- 13.1 g
- Total carbohydrate (by difference)
- 15.9 g
- Total dietary fibre (USDA)
- 2.1 g
- Saturated fatty acids
- 4 g
- Sodium
- 190.9 mg
- Salt (sodium × 2.5)
- 0.48 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
May contain: Gluten, Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal