Ingredients
2 lbs pork shoulder or pork loin, thinly sliced
3 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 chipotle pepper in adobo sauce (optional for extra heat)
½ cup orange juice
¼ cup white vinegar
3 cloves garlic
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1 tsp salt
1 tbsp achiote paste (optional, for color)
1 tbsp vegetable oil
1 pineapple, peeled and sliced
12 small corn tortillas
1 small white onion, finely chopped
1 bunch cilantro, chopped
Lime wedges, for serving
Salsa verde or red salsa (optional)
Execution
Prepare the marinade: In a medium saucepan, bring water to a boil. Add the dried guajillo and ancho chiles, reduce heat, and simmer for about 10 minutes until they soften. Drain the chiles and transfer them to a blender. Add the chipotle pepper, orange juice, vinegar, garlic, cumin, oregano, paprika, salt, and achiote paste (if using). Blend until smooth.
Marinate the pork: Place the thinly sliced pork into a large bowl or zip-top bag. Pour the blended marinade over the pork, making sure each piece is fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight for the best flavor.
Cook the pork: Heat a large skillet or grill pan over medium-high heat and add the vegetable oil. Cook the marinated pork slices in batches, about 3-4 minutes per side, until cooked through and slightly charred around the edges. Remove from the pan and set aside.
Grill the pineapple: In the same skillet or on the grill, cook the pineapple slices for 2-3 minutes per side until caramelized and lightly charred. Chop the grilled pineapple into small chunks.
Warm the tortillas: Heat the corn tortillas in a dry skillet or directly on the grill for about 30 seconds on each side, just until they are warm and pliable.
Assemble the tacos: Slice the cooked pork into small pieces. Place a generous portion of the pork on each tortilla, followed by a few chunks of grilled pineapple. Top with chopped onion, cilantro, and a squeeze of fresh lime. Add salsa if desired.
Serve: Serve immediately with extra lime wedges on the side for squeezing, and enjoy your authentic Tacos al Pastor!
Additional tips
- Spicy or Mild: Adjust the spice level by adding or omitting the chipotle pepper in adobo sauce. For a milder version, stick with the guajillo and ancho chiles.
- Pork Alternative: If you prefer a different protein, you can make Tacos al Pastor with chicken thighs or even shrimp. Just adjust the cooking time accordingly.
- Tortilla Choice: While corn tortillas are traditional, you can also serve these tacos in flour tortillas for a softer texture.
- Add a Side: Pair your tacos with Mexican rice, refried beans, or a side of chips and guacamole to complete the meal.
