The combination of smoky, spicy chiles, sweet pineapples, crisp onions, and cilantro makes tacos al pastor a favorite in Mexico and Mexican restaurants all around the world for good reason. Tacos al Pastor are traditionally produced by marinating pork in chile sauce, piling the meat on a vertical rotisserie, garnishing with a pineapple, and roasting slowly for hours. This method is nearly impossible to recreate at home. The recipe has been modified for your home kitchen using the mouthwatering, original spices that make these tacos so exceptional, so you can enjoy them anytime the want strikes!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 jumbo cupcakes |
Ingredients
- cooking spray
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon unsalted butter, softened
- 2 cups white sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups milk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 6-cup jumbo muffin pan with cooking spray.
- Combine flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
- Beat butter until smooth in a large bowl. Add sugar and beat for 1 minute. Add eggs and vanilla and beat until thoroughly mixed. Stir in dry ingredients. Add milk and mix until smooth.
- Fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack and let cool completely, about 25 minutes more.
- You can use 5-inch disposable foil pot pie pans if you don’t have a jumbo muffin pan.
Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 110 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 6 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 597 mg |
| Sugars | 70 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |