Al Pastor con Piña Tacos
Marinated pork with pineapple, charred in a skillet and served in warm tortillas. A vibrant, tangy, and slightly sweet take on the Mexican classic.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.25 lb pork shoulder, thinly sliced
- 1.5 cups fresh pineapple, cut into 1/2-inch chunks
- 3 whole dried chiles (guajillo or ancho), seeded
- 1 whole lime
- 2 whole garlic cloves
- 8 whole corn tortillas
- 2 tbsp olive oil
Instructions
- 1
Toast dried chiles in a dry skillet 1 minute per side until fragrant. Set aside.
- 2
Soak toasted chiles in 1/2 cup hot water 5 minutes to soften.
- 3
Blend softened chiles, garlic, lime juice, and 2 tbsp water until smooth.
- 4
Toss pork slices with chile paste and let sit while you heat the pan.
- 5
Heat oil in a large skillet over medium-high until it shimmers.
- 6
Add pork in a single layer. Cook 3 minutes undisturbed, then stir and cook 2 minutes more.
- 7
Add pineapple chunks. Cook 2 minutes, stirring occasionally, until pork edges char.
- 8
Warm tortillas in a dry skillet 15 seconds per side until pliable.
- 9
Divide pork and pineapple among tortillas. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- blender or food processor
- tongs
- wooden spoon
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