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Tacos al Pastor
Classic Mexican street food featuring marinated pork with pineapple, served on corn tortillas with fresh cilantro and onions.
Ingredients
- 1 lb pork shoulder, thinly sliced
- 1 fresh pineapple, peeled and cut into chunks
- 8-10 corn tortillas
- 1 white onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 1/4 cup vegetable oil
Seasoning
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 1 jalapeño pepper, chopped
- 1/4 cup white vinegar
- 2 tbsp orange juice
Instructions
Place pork slices in a large bowl and add chili powder, cumin, oregano, salt, black pepper, garlic, jalapeño, vinegar, and orange juice. Marinate for 30 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Cook marinated pork slices until golden brown, about 5-7 minutes.
Grill pineapple chunks on a grill or in a skillet until lightly caramelized, about 3-4 minutes.
Warm corn tortillas in a dry skillet for 30 seconds until soft.
Place cooked pork and grilled pineapple on each tortilla.
Top with chopped onion and cilantro.
Squeeze lime juice over the top and roll up to serve.
Chef Tips
The longer you marinate the pork, the more flavorful it will be.
Consider marinating for 2-4 hours.
If you don't have a grill, you can char the pineapple in a skillet for similar results.
You can prepare the marinated pork ahead of time and store it in the refrigerator for up to 24 hours.