Loading...
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.
For 4 servings
Prepare the Chile Base
Create the Marinade
Marinate the Pork
Enjoy soft, pliable, and wholesome homemade tortillas. Made with whole wheat flour for extra fiber and a nutty flavor, they are perfect for tacos, burritos, and quesadillas. This simple recipe yields tortillas far superior to any store-bought version.
Smoky, savory black beans and colorful bell peppers sizzle in a zesty homemade spice blend. This hearty vegetarian take on a classic Mexican favorite is perfect for a quick weeknight dinner, ready in under 30 minutes.
Juicy, crispy carnitas piled high on a toasted bolillo roll with creamy refried beans, fresh avocado, and tangy pickled onions. A classic Mexican sandwich that's hearty, flavorful, and incredibly satisfying for lunch or dinner.
A hearty and soulful Mexican stew, featuring tender pork and chewy hominy in a rich, smoky red chile broth. Perfect for gatherings, and customizable with fresh garnishes.
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.
This mexican recipe takes 55 minutes to prepare and yields 4 servings. At 977.04 calories per serving with 42.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Pork and Pineapple
Prepare for Serving
Assemble and Serve
This marinade works wonderfully with boneless, skinless chicken thighs or firm tofu. Adjust cooking times accordingly.
For a more traditional 'trompo' effect at home, thread the marinated pork onto metal skewers, packing them tightly. Roast in a 375°F (190°C) oven on a baking sheet until cooked through, then broil for a few minutes to get a char.
Add 1-2 dried chiles de árbol to the chile soaking step for a significant kick of heat.
Pork shoulder is rich in high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The dried chiles, garlic, and oregano used in the marinade are packed with antioxidants, which help combat oxidative stress and inflammation in the body.
Fresh pineapple contains bromelain, a natural enzyme that aids in the digestion of proteins, making the meal easier on your stomach.
A serving of three Tacos Al Pastor, as prepared in this recipe, contains approximately 550-650 calories, depending on the exact fat content of the pork and the size of the tortillas.
Tacos Al Pastor can be part of a balanced diet. They are a good source of protein from the pork. However, pork shoulder can be high in fat. To make it healthier, you can trim excess fat from the pork and load up on fresh toppings like onion and cilantro.
Absolutely! A heavy-bottomed skillet, especially cast-iron, works perfectly. Heat it over medium-high heat to get a great sear and char on the pork, similar to a grill.
Al pastor is pork marinated in a chile and pineapple-based sauce and traditionally cooked on a vertical rotisserie. Carnitas are typically made by slow-cooking pork in lard until it's tender, then crisping it up. The flavor profiles are very different.
Yes, the marinade can be prepared up to 3 days ahead of time and stored in an airtight container in the refrigerator. This can be a great time-saver.
Pineapple serves two purposes. Its juice is a key flavor component in the marinade, providing a sweet and tangy counterpoint to the savory, spicy chiles. The fruit also contains an enzyme called bromelain, which helps to tenderize the meat.