Low Carb Tacos al Pastor Bowls

Al pastor meat is made from pork marinated in a combination of toasted dried chili puree, spices, garlic, and vinegar. The meat is traditionally cooked over a spit-grill and sliced very thinly, so it is tender and delicious. A spit-style grill isn’t practical in a home setting, but a standard grill will impart a similar flavor profile. You will love this Keto Mexican recipe!

What are dried guajillo and ancho chilies? Why do they have to be rehydrated?

Dried guajillos are dehydrated mirasol chiles, and anchos are dried poblano chiles. Once dried, both of these chiles take on characteristic fruity flavors that are authentic to Mexican cooking. You must toast these chiles in a dry pan before being rehydrated. The rehydration process makes it easier for chiles to puree into a smooth sauce.

Is pineapple low carb?

Pineapple, if eaten in excess amounts, is high in carbs. However, in such small amounts and paired with higher fat meat like pork shoulder, you can enjoy pineapple in small amounts like in this taco bowl.

Serving suggestions

To add additional healthy fats to this bowl, consider making homemade guacamole and adding a large spoonful on top of each taco al pastor bowl:

https://www.carbmanager.com/recipe-detail/ug:6b07a7a7-0755-558c-18d5-89b9c8411b2f/keto-healthy-mexican-guacamole

Net Carbs

12.6 g
Fiber

5.1 g
Total Carbs

17.9 g
Protein

43.8 g
Fats

29.1 g

500 cals

Quantity

Serving Size

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Ancho peppers, dried

40 g
Chile Guajillo Dried

18 g
Boiling water

1 cup
Avocado oil

1 tbsp
Oregano, ground

2 tsp
Cumin, ground

2 tsp
Annatto Powder

2 1 Tbsp
Chipotle Peppers in Adobo Sauce

1 peppers
Apple cider vinegar

0.5 cup
Garlic

6 clove
Coarse Kosher Salt

5 tsp
Pork Fresh Enhanced Shoulder (boston Butt) Blade (steaks) Separable Lean And Fat Raw

4 lb
Cauliflower rice

32 oz
Pineapple

4 oz
White onion

1 cup
Cilantro

2 cup, chopped
Queso Cotija

8 tsp, crumbled
Lime

1 each - 2" diameter

Step 1

Heat the dried chiles in a large, dry pan until fragrant over medium heat. This process shouldn’t take too long or go too quickly as you do not want them to burn. Once the chiles start to puff, flip them over and repeat on the other side.
Step 2

Place the dried chiles in a blender, along with the chipotle peppers and 1 cup of boiling water. Allow the chiles to soak in the hot liquid for about 10 minutes. Add in avocado oil, dried oregano, ground cumin, annatto powder, chipotle pepper, vinegar, garlic, and kosher salt. Place a towel over the blender and place your hand on top. Puree the mixture until smooth.
Step 3

In the meantime, slice the pork shoulder into 1” thick slices. Place each slice into a zip bag. Then use a meat mallet to pound the pieces into thin slices. Remove each slice from the bag and place it into a large mixing bowl. Repeat with all the remaining slices.
Step 4

Pour the chili puree over the meat and stir well to coat all the pieces. A pair of tongs is the best tool for the job. Allow the meat to marinate for at least four hours, but at best overnight.
Step 5

Combine finely chopped onion and diced cilantro in a bowl. Stir well. Feel free to add a drizzle of lime juice and some salt to this mixture for added flavor.
Step 6

Preheat a grill to 400-425 F. Place the slices of meat on the grill and cook on the first side until nice grill marks form. Flip and repeat on the other side. Continue flipping the meat until each piece is fully cooked. Transfer the meat to a cutting board and repeat with the remaining pieces.
Step 7

Skewer the pineapple and grill it on both sides until nice char marks form. Remove from the grill and cut into a small dice. Set aside until ready to assemble the bowls.
Step 8

Slice the meat into thin slices and place them on top of hot cauliflower rice. Sprinkle with cotija cheese and some of the diced pineapple. Add a squeeze of lime on top of each bowl. Top with the cilantro/onion mixture. Feel free to add salsa which is not calculated into the macros above.