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Chef Luis from the Blue Bonnet Cafe shows us how to make Tacos al Pastor.

 

Tacos al Pastor

Pork and pineapple tacos.

Ingredients

I pound pork cushion

2 cups of fresh pineapple juice

1 cup of fresh pineapple chunk

2 tablespoons of vinegar

½ cup of chipotle chiles in adobo sauce

4 – 5 dried red chilies

Pinch of oregano

1 teaspoon of olive oil

Salt and pepper to taste

corn tortillas

any other ingredients you would like to place on the cooked tacos

Preparation for night before

Dice the pork into ½ inch cubes.

Hydrate the dry chilies in boiling water.

Blend the chilies with the pineapple juice, vinegar, salt and pepper and chipotle chiles in adobo sauce.

Marinate the pork with the chunks of pineapple and the mixture you just blended overnight.

Day of preparation.

Heat sauté pan with a teaspoon of olive oil.

Fry the pork in the sauté until tender and cooked.

Place cooked pork in warmed corn tortilla and dress it up with a pineapple salsa and other ingredients such as lettuce or cabbage, etc.

Serve with beans, rice or a side salad for a nutritious family meal.

** Add diced pineapple to any pico de gallo and serve on tacos al pastor for a delicious combination.