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Tacos Al Pastor

Here's how you make Tacos Al Pastor
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  • Servings: 7
  • Prep: 20m
  • Cook: 20m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 white onion (large onion, halved)
  • 900 grams pineapple, whole (1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds)
  • 1/2 cup orange juice (fresh)
  • 1/4 cup distilled white vinegar
  • 1/4 cup guajillo chile powder
  • 3 garlic cloves, halved
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon ground cumin
  • 1 to 2 chilies (1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo)
  • 2 1/2 to 3-pound boneless pork loin (cut into 1/2-inch slices)
  • 1/4 cup chopped cilantro (fresh)
  • Corn tortillas
  • Smoky Two-Chile Salsa (recipe posted on this site)
  • Lime wedges
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.

  • Step 2: Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.

  • Step 3: Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.

  • Step 4: Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa (separate recipe posted on this site), and lime wedges.

We hope you enjoy this recipe!

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