Tacos Al Pastor

Inspired by the vibrant flavors of Mexico, Tacos Al Pastor is a mouthwatering blend of spices, sweet pineapple, and savory pork.

This colorful dish takes you on a journey through the streets of Mexico City, where every bite is a fusion of exotic flavors and aromas.

Ready Time

2 hrs

Yields

10 servings

Ingredients

1 pound boneless pork shoulder, thinly sliced
1/4 cup orange juice
1/4 cup lime juice
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil
10 corn tortillas
1 large onion, thinly sliced
2 large cloves garlic, minced
1 cup pineapple chunks
1 cup diced red bell pepper
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

Instructions

Begin by preparing the marinade: in a blender or food processor, combine orange juice, lime juice, garlic, oregano, cinnamon, cayenne pepper, salt, and black pepper. Blend until smooth.

In a large bowl, combine the sliced pork and the marinade.

Mix well to coat, then cover and refrigerate for at least 2 hours or overnight. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.

Remove the pork from the marinade, letting any excess liquid drip off.

Add the pork to the skillet and cook for 3-4 minutes per side, or until browned and cooked through. Transfer the cooked pork to a plate and cover with foil to keep warm.

In the same skillet, add the remaining 2 tablespoons of vegetable oil over medium heat.

Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by slicing the cooked pork into thin strips and adding to a tortilla, along with some sautéed onion, pineapple chunks, diced red bell pepper, and a sprinkle of chopped cilantro. Serve with a lime wedge on the side.

Notes

Use a high-quality pork shoulder for the best flavor and texture.

Let the pork marinate for at least 2 hours or overnight for maximum flavor penetration.

If using a blender, make sure to blend the marinade mixture until smooth to avoid any chunks.

Don’t overcook the pork – it should be browned and cooked through, but still juicy.

You can cook the onions and garlic in advance to save time – just refrigerate or freeze until ready to use.

For extra crispy tortillas, grill them for 30 seconds on each side before warming them in the microwave.

Customize your tacos with your favorite toppings – diced avocado, sour cream, or pickled onions would be great additions! This recipe makes 10 tacos, so feel free to adjust the ingredient quantities based on the number of people you’re serving.

Leftover pork can be refrigerated for up to 3 days or frozen for up to 2 months – use it in salads, wraps, or as a filling for quesadillas!