15-Min Al Pastor Tacos with Charred Pineapple

Ingredients

• ¾ lb pork shoulder, thinly sliced
• 1.5 cups fresh pineapple, cut into 1-inch chunks
• 1 medium yellow onion, cut into thick wedges
• 2 tbsp achiote paste (or 1 tbsp chili powder + cumin)
• 6 count corn tortillas
• ¼ cup fresh cilantro, chopped

Instructions

1. 1

   Heat 1 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.

2. 2

   Add pork slices and cook without stirring for 2 minutes until edges crisp, then break up and stir frequently until no pink remains, ~4 minutes total.

3. 3

   Stir in achiote paste until coated, then add pineapple chunks and cook 2 minutes until edges char and caramelize.

4. 4

   Push pork-pineapple mixture to the side, add onion wedges to the empty space, and sear 2 minutes per side until charred.

5. 5

   Warm tortillas directly over a low flame or in a dry skillet for 30 seconds per side until pliable.

6. 6

   Fill each tortilla with pork-pineapple mixture, top with charred onion, cilantro, and a lime wedge on the side.

Tools you’ll need

• 12-inch skillet or larger
• cutting board
• knife
• wooden spoon or spatula

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