Description
Tacos al pastor are a beloved Mexican street food, offering a perfect combination of marinated pork, grilled pineapple, and fresh, zesty toppings like cilantro and onions. This recipe recreates the vibrant flavors of the traditional trompo-cooked meat at home, using simple methods like grilling, oven-roasting, or pan-frying. Serve these tacos in warm corn tortillas with tangy salsa, and you’ve got an unforgettable meal perfect for any occasion.
Ingredients
Scale
For the Marinade:
- 2 lbs pork shoulder, thinly sliced
- 3 guajillo chilies, dried, stemmed, and seeded
- 2 ancho chilies, dried, stemmed, and seeded
- 1 chipotle chili in adobo sauce
- 4 cloves garlic, peeled
- 1/2 cup pineapple juice, freshly squeezed for optimal flavor
- 1/4 cup apple cider vinegar
- 2 tablespoons achiote paste (for vibrant red color and earthy flavor)
- 1 tablespoon cumin powder
- 1 tablespoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon paprika (optional, for added color and spice)
For the Tacos:
- 1 large fresh pineapple, thinly sliced into rings (reserve some for grilling and topping)
- 12–16 fresh corn tortillas, slightly charred or warmed
- 1 medium white onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- Lime wedges, for serving
- Avocado slices (optional)
- Crumbled queso fresco (optional)
- Salsa verde or salsa roja (optional)
Instructions
-
Prepare the Marinade:
- Toast the guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes, until fragrant but not burnt. Remove from heat and rehydrate them by soaking in boiling water for about 10 minutes.
- Drain the chilies and transfer them to a blender. Add the chipotle chili, garlic, pineapple juice, apple cider vinegar, achiote paste, cumin, oregano, paprika (if using), salt, and pepper. Blend until smooth to form the marinade.
2. Marinate the Pork:
- Place the thinly sliced pork shoulder in a large bowl or ziplock bag. Pour the marinade over the pork, ensuring every slice is coated evenly.
- Cover the bowl or seal the bag and refrigerate for at least 4 hours, preferably overnight to allow the flavors to fully penetrate the meat.
3. Cooking the Pork:
- Grill: Preheat your grill to medium-high heat. Thread the marinated pork slices onto skewers, alternating with pineapple slices. Grill for 10-15 minutes, flipping occasionally until the pork is charred and cooked through.
- Oven: Preheat the oven to 375°F. Lay the marinated pork and pineapple slices on a baking sheet. Roast for 20-25 minutes, flipping halfway through for even cooking. For crispy edges, broil for the last 2 minutes.
- Skillet: Heat a large skillet over medium-high heat and add the pork slices in batches, cooking until browned and crispy, about 5-7 minutes per side.
4. Prepare the Tacos:
- Warm the corn tortillas by toasting them on a dry skillet or directly over a gas flame until slightly charred.
- Slice the cooked pork thinly, and assemble each taco by adding pork to the center of the tortilla. Top with grilled pineapple, chopped onions, fresh cilantro, and a squeeze of lime.
5. Serve and Enjoy:
- Serve the tacos with lime wedges, optional toppings like avocado slices, queso fresco, and salsa verde or salsa roja on the side.
- For an added layer of richness, consider serving with a side of Raising Cane’s Sauce or creamy guacamole.
Notes
Pineapple: Grilling the pineapple enhances its sweetness and caramelization, which balances the savory and spicy pork perfectly. You can also add fresh pineapple chunks directly to the tacos for a burst of fresh flavor.
- Prep Time: 20 minutes (plus 4-24 hours for marination)
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: Mexican
Nutrition
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 15 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g