Al Pastor Tacos with Pineapple
Tender marinated pork with warm spices, charred pineapple, and fresh toppings nestled in warm tortillas. Authentic Mexican street food that comes together in under 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 lbs pork shoulder, boneless
- ½ small pineapple, fresh
- 3 whole dried guajillo or ancho chiles
- ¼ cup white vinegar
- 4 whole garlic cloves
- 1 tsp cumin
- 12 whole corn or flour tortillas, 6-inch
- 1 cup combined fresh cilantro and diced white onion (for serving)
Instructions
- 1
Remove seeds and stems from dried chiles. Soak in hot water 5 minutes until soft.
- 2
Blend soaked chiles, vinegar, garlic, and cumin until smooth. Strain through a fine sieve if desired for fewer chile specks.
- 3
Cut pork shoulder into 1/4-inch-thick slices across the grain using a sharp knife.
- 4
Toss pork with chile marinade until fully coated. Let sit at room temperature 20 minutes.
- 5
Heat a large cast iron skillet or griddle over medium-high heat until a water drop sizzles immediately.
- 6
Working in batches, sear pork 2–3 minutes per side without moving until edges brown. Transfer to a plate.
- 7
Cut pineapple into 1/2-inch-thick spears or rounds. Sear cut-side down 2 minutes until caramelized and golden.
- 8
Warm tortillas directly on the skillet, 30 seconds per side, until pliable and lightly charred.
- 9
Stack 3–4 pork slices and one piece of pineapple on each warm tortilla.
- 10
Top with fresh cilantro and diced onion. Serve immediately.
Tools you’ll need
- sharp knife and cutting board
- small pot or bowl for soaking
- blender or food processor
- fine mesh sieve (optional)
- large cast iron skillet or griddle
- tongs or spatula
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