Tacos al Pastor
A classic Mexican dish featuring marinated pork and pineapple grilled to perfection. Tender slices of pork are marinated in a flavorful blend of chilies, spices, and pineapple, then grilled and served with fresh garnishes in warm corn tortillas.
Ingredients
- •1 whole large white onion, halved
- •1 whole pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
- •½ cup fresh orange juice
- •¼ cup distilled white vinegar
- •¼ cup guajillo chile powder
- •3 cloves garlic cloves, halved
- •2 teaspoons coarse kosher salt
- •1 teaspoon dried oregano (preferably Mexican)
- •1 teaspoon ground cumin
- •1 whole large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
- •1 whole 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
- •¼ cup chopped fresh cilantro
- •12 pieces Corn tortillas
- •1 cup Smoky Two-Chile Salsa
- •2 whole Lime wedges
Cooking Instructions
- 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.
240 min
- 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.
20 min
- 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.
5 min
- 4.
Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges.
5 min