Description
Tacos Al Pastor is a classic Mexican dish featuring thinly sliced pork marinated in a flavorful blend of spices, chipotle, and pineapple, then grilled to perfection. Served on warm corn tortillas and topped with charred pineapple, fresh cilantro, diced onions, and lime wedges, these tacos deliver a perfect balance of smoky, sweet, and tangy flavors in every bite. This recipe guides you through marinating, grilling, and assembling authentic and delicious tacos al pastor easily at home.
Ingredients
Scale
Protein and Marinade
- 2 pounds boneless pork sirloin roast
- 1 pineapple
- 1 white onion (roughly chopped)
- ½ cup low-sodium chicken broth
- ¼ cup distilled white vinegar
- 2 tablespoons ancho chili powder
- 4 cloves garlic
- 1 chipotle pepper in adobo sauce
- 2 tablespoons adobo sauce from the can
- 1½ teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
For Serving
- 12 corn tortillas
- Lime wedges
- Chopped fresh cilantro
- Diced onion
Instructions
- Slice the Meat: Thinly slice the pork sirloin roast and place the slices in a large bowl to prepare for marinating.
- Prepare the Pineapple: Peel the pineapple and slice it into quarters, removing the core. Chop one quarter into large dice and set aside for the marinade. Slice the remaining quarters into large wedges and set these aside for grilling.
- Make the Marinade: In a blender, combine the diced pineapple, roughly chopped white onion, chicken broth, distilled white vinegar, ancho chili powder, garlic cloves, chipotle pepper, adobo sauce, kosher salt, dried oregano, and ground cumin. Blend everything until smooth to create the flavorful marinade.
- Marinate the Pork: Pour the blended marinade over the sliced pork and toss thoroughly to coat every piece. Cover the bowl and refrigerate for at least 2 hours, and up to 3 days, to allow the flavors to develop.
- Grill the Pork: Preheat a grill or grill pan over medium-high heat. Grill the marinated pork slices in batches, cooking each piece for 2 to 4 minutes until cooked through and nicely charred.
- Grill the Pineapple: While the pork cooks, grill the pineapple wedges until they develop a charred, caramelized exterior, enhancing their sweetness.
- Assemble the Tacos: Chop the grilled pork and pineapple into small, bite-sized pieces. Warm the corn tortillas and fill them with the pork and pineapple mixture. Top each taco with fresh chopped cilantro, diced onion, and a squeeze of lime juice for an authentic finish.
Notes
- Marinating the pork longer enhances flavor, but a minimum of 2 hours is sufficient if short on time.
- For easier slicing, partially freeze the pork to firm it up before cutting thin slices.
- Use fresh corn tortillas and warm them before serving for the best texture and taste.
- You can substitute a grill pan with an outdoor grill or skillet if preferred.
- If you can’t find chipotle peppers in adobo, smoked paprika and a chipotle powder can be used as substitutes but will slightly alter the flavor profile.
