Juicy, marinated pork is seared with a smoky char and served with sweet pineapple on warm corn tortillas. This beloved street-food classic brings the taqueria experience right to your kitchen.
Prep30 min
Cook25 min
Soak20 min
Servings4
Serving size: 1 serving(3 tacos)
834cal
38gprotein
64gcarbs
Ingredients
680 g Boneless Pork Shoulder (Sliced into 1/4-inch thick pieces)
4 pcs Dried Guajillo Chiles (Stems and seeds removed)
2 pcs Dried Ancho Chiles (Stems and seeds removed)
2 tbsp Achiote Paste
0.5 cup Pineapple Juice (Unsweetened)
0.25 cup White Vinegar
0.5 pcs White Onion (Roughly chopped for marinade)
Sweet, juicy pineapple slices grilled to perfection with a warm cinnamon-sugar glaze. This simple recipe is the ultimate summer side dish for barbecues or a fantastic dessert served with vanilla ice cream.
Fluffy long-grain rice infused with zesty lime juice and fresh cilantro. This copycat of the famous Chipotle rice is the perfect side for any Mexican-inspired meal, from burritos to tacos.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
About Tacos Al Pastor, Grilled Pineapple, Cilantro Lime Rice and Lachha Pyaaz
Aromatic, protein-packed Al Pastor Tacos with sweet pineapple & fresh cilantro. Perfectly spiced and vibrant!
This mexican_american dish is perfect for dinner. With 1284.36 calories and 44.78g of protein per serving, it's a nutritious choice for your meal plan.
48gfat
1 tsp
Mexican Oregano
1.5 tsp Salt
0.5 tsp Black Pepper (Freshly ground)
2 tbsp Vegetable Oil (For cooking)
1 cup Fresh Pineapple (Cut into small chunks)
12 pcs Corn Tortillas (Street taco size)
0.5 cup Cilantro (Fresh, chopped for topping)
2 pcs Lime (Cut into wedges for serving)
Instructions
1
Prepare the Chile Base
In a dry skillet over medium heat, toast the stemmed and seeded guajillo and ancho chiles for 30-60 seconds per side until fragrant. Be careful not to burn them, as this will make them bitter.
Place the toasted chiles in a heatproof bowl and cover with hot water. Let them soak for 20-30 minutes until they are soft and pliable.
2
Create the Marinade
Drain the soaked chiles, reserving a little of the soaking liquid. Transfer the chiles to a blender.
Add the achiote paste, pineapple juice, white vinegar, roughly chopped onion, garlic cloves, cumin, oregano, salt, and black pepper to the blender.
Blend on high until the mixture is completely smooth. If it's too thick, add a tablespoon of the reserved chile soaking liquid at a time to reach a paste-like consistency.
3
Marinate the Pork
Place the thinly sliced pork shoulder in a large non-reactive bowl or a resealable plastic bag.
Pour the marinade over the pork, using your hands to ensure every piece is thoroughly coated.
Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight for the best flavor and tenderness.
4
Cook the Pork and Pineapple
Heat vegetable oil in a large cast-iron skillet or on a grill pan over medium-high heat.
Remove pork from the marinade, letting any excess drip off. Cook the pork slices in a single layer for 2-4 minutes per side, until cooked through and nicely charred at the edges. Work in batches to avoid overcrowding the pan.
In the same pan, add the pineapple chunks and cook for 1-2 minutes per side until lightly caramelized and heated through.
5
Prepare for Serving
Transfer the cooked pork to a cutting board and let it rest for 5 minutes.
Finely chop the pork into small, bite-sized pieces. You can mix in the cooked pineapple or keep it separate for topping.
Warm the corn tortillas on a dry skillet or directly over a gas flame for about 20-30 seconds per side until they are soft and pliable.
6
Assemble and Serve
Lay out the warm tortillas. For an authentic street-style taco, you can stack two tortillas for each taco.
Fill each tortilla with a generous spoonful of the chopped al pastor pork.
Top with grilled pineapple (if not already mixed in), a sprinkle of finely chopped white onion, and fresh cilantro.
Serve immediately with lime wedges on the side for squeezing over the top.
125cal
0gprotein
18gcarbs
6gfat
Ingredients
1 large pineapple (Should be ripe and fragrant)
2 tbsp unsalted butter (Melted)
0.25 cup brown sugar (Lightly packed)
1 tsp ground cinnamon
0.125 tsp salt (A small pinch)
1 tsp vegetable oil (For greasing the grill)
Instructions
1
Prepare the Pineapple
Lay the pineapple on its side and slice off the top crown and the bottom base, creating two flat ends.
Stand the pineapple upright on a cutting board. Carefully slice downwards to remove the tough outer skin, following the curve of the fruit.
Use the tip of a small knife to remove any remaining brown 'eyes'.
Lay the pineapple back on its side and cut it into 8 rings, each about 3/4-inch thick.
Using a small round cookie cutter or a paring knife, carefully remove the tough, fibrous core from the center of each slice.
2
Make the Glaze and Preheat Grill
In a small bowl, whisk together the melted unsalted butter, packed brown sugar, ground cinnamon, and salt until well combined and the sugar begins to dissolve.
Preheat your outdoor grill or indoor grill pan to medium-high heat, approximately 400°F (200°C).
Lightly oil the grill grates with vegetable oil using a paper towel and tongs to prevent sticking.
3
Grill the Pineapple Slices
Using a pastry brush, generously coat one side of each pineapple ring with the cinnamon-sugar glaze.
Place the pineapple slices on the hot grill, glaze-side down.
Grill for 3-4 minutes, or until deep grill marks appear and the sugar is caramelized. Do not move them while they cook on the first side.
While the first side is grilling, brush the top-facing side of the pineapple slices with the remaining glaze.
Flip the slices carefully with tongs and grill for another 3-4 minutes until the second side is also caramelized and the pineapple is heated through and tender.
4
Serve and Enjoy
Remove the grilled pineapple from the grill and transfer to a platter.
Serve immediately while warm. It is excellent on its own, as a side for grilled meats like chicken or pork, or as a dessert with a scoop of vanilla ice cream or coconut sorbet.
1.5 cup long-grain white rice (Basmati or Jasmine rice work well)
3 cup water (or use vegetable broth for more flavor)
1 tbsp olive oil
1 tsp salt (adjust to taste)
1 pcs bay leaf (optional, for a subtle aromatic flavor)
0.5 cup cilantro (freshly chopped, packed)
3 tbsp lime juice (freshly squeezed, from about 2 medium limes)
1 tsp lime zest (from 1 lime)
Instructions
1
Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.
2
Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.
3
Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.
4
Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
5
Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.
6
Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
