Spiced Pork and Pineapple Tacos al Pastor
Imagine the smoky char of tender, marinated pork mingling with the sweet burst of caramelized pineapple, all wrapped in a warm corn tortilla. This is my take on the iconic tacos al pastor, a dish born from the fusion of Lebanese shawarma and Mexican flavors in Puebla. You'll start by creating a rich, achiote-infused marinade with guajillo chiles, vinegar, and a hint of cinnamon, then let the pork shoulder soak up that vibrant red goodness overnight. When you sear the meat on a hot griddle or cast-iron pan, the kitchen fills with an irresistible aroma that promises a fiesta. Top each taco with fresh cilantro, diced onion, and a squeeze of lime for a burst of acidity that cuts through the richness. It's a labor of love that rewards you with every bite—a perfect balance of savory, sweet, and spicy that feels like a celebration on your plate.
Ingredients
- pork shoulder800g
- guajillo chiles4
- achiote paste3 tbsp
- white vinegar60ml
- garlic cloves3
- ground cumin1 tsp
- dried oregano1 tsp
- ground cinnamon1/2 tsp
- pineapple200g, sliced
- corn tortillas12
- fresh cilantro30g, chopped
- white onion1 medium, diced
- lime2
- salt1 tsp
Nutrition
Directions
- 1
Toast the guajillo chiles in a dry pan for 2 minutes until fragrant, then soak them in hot water for 15 minutes to soften. Drain and transfer to a blender with the achiote paste, vinegar, garlic, cumin, oregano, cinnamon, and 1/2 teaspoon salt. Blend until you have a smooth, brick-red marinade.
- 2
Slice the pork shoulder into thin, bite-sized strips (about 1cm thick) and place them in a large bowl. Pour the marinade over the meat, mixing well to coat every piece. Cover and refrigerate for at least 4 hours, but overnight is best for deep flavor.
- 3
When ready to cook, heat a large cast-iron skillet or griddle over medium-high heat and add a drizzle of oil. Sear the marinated pork in batches, turning occasionally, until charred and cooked through—about 8–10 minutes per batch. Don't overcrowd the pan; you want that caramelized crust.
- 4
In the same pan, grill the pineapple slices for 2–3 minutes per side until they have nice grill marks and are slightly soft. Remove and chop into small cubes.
- 5
Warm the corn tortillas on a dry skillet or directly over a gas flame for about 30 seconds per side. To assemble, place 3–4 pieces of pork on each tortilla, top with grilled pineapple, a sprinkle of diced onion, and fresh cilantro. Squeeze a lime wedge over each taco and serve immediately.
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