If anyone knows a good taco, it’s Guy Fieri. Try this sweet-and-spicy pork for Cinco de Mayo—Guy got the recipe from Roberto’s Authentic Mexican Food in Anthem, Ariz.
Tacos al Pastor
- 1 Tbsp kosher salt
- ½ Tbsp granulated garlic
- Pinch of ground cumin
- 1 cup mild chile powder, such as New Mexico
- ½ cup white vinegar
- 2 bay leaves
- 1 (8-oz) can pineapple chunks, with juice
- 3 lb boneless pork shoulder, cubed
- 14 (6-inch) corn tortillas, warmed
- Pico de gallo
- Cilantro sprigs
Puree salt, garlic, cumin, chile powder, vinegar, and bay leaves in a blender.
Cook pineapple and juice in a skillet over medium heat until juice is reduced by half, about 10 minutes. Let cool.
Warm a large skillet over medium heat. Combine pork, spice paste, and cooled pineapple and juice; simmer, stirring, 40 minutes or until saucy and tender. Serve on tortillas with pico de gallo and cilantro.
Serves 6. Per Serving: 490 calories, 42g carbs, 51g protein, 13g fat, 140mg cholesterol, 1,530mg sodium, 11g fiber
About the Author
Find this recipe and more in Diners, Drive-Ins and Dives: The Funky Finds in Flavortown by Guy Fieri, out May 14 ($22; William Morrow).