Tacos Al Pastor with Baby Bok Choy

Recipe and Photo by Latino Foodie

Serves: Makes 12 tacos

Prep Time



3 chipotle chiles en adobo, plus 4 tablespoons of adobo sauce

3 ½ ounces achiote paste

¼ cup white vinegar

3 garlic cloves

½ teaspoon Mexican oregano

½ teaspoon ground cumin

¼ teaspoon ground black pepper

1 clove

½ cup vegetable oil

1 ¼ teaspoon kosher salt

3 pounds of thinly sliced pork chops

2 packages Jade, Asian Greens Baby Bok Choy

1 white onion, thickly sliced

1 can sliced pineapple in its own juice, reserve the juice 


12 corn tortillas 


In a blender, add the chiles en adobo, achiote paste, vinegar, garlic, Mexican oregano, cumin, black pepper, clove, vegetable oil, and salt. Puree the mixture. This will yield about 2 cups of al pastor sauce (marinade).

In a medium mixing bowl, marinate the pork chops with the al pastor sauce. Refrigerate for at least 3 to 4 hours.  

Heat the grill, and cook the pork over medium high heat. In a section away from direct heat, grill the baby bok choy, pineapple slices and onion slices.

Chop the pork, pineapple and onion, and baby bok choy into one-inch pieces.

In a large skillet over medium-high heat, add the pork, pineapple, onion, baby bok choy, and the reserved adobo sauce and pineapple juice. Cook for about 5 minutes, stirring occasionally. 

Heat the corn tortillas. Fill with the Al Pastor and Baby Bok Choy mixture and top with your favorite salsa.