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Street Tacos al Pastor with Charred Pineapple

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These easy, authentic Street Tacos al Pastor feature smoky, marinated pork and caramelized pineapple, all piled onto warm corn tortillas for a vibrant, crowd-pleasing dinner inspired by Mexico City street food.

Ingredients

Scale
  • 2 lbs boneless pork shoulder or pork loin, thinly sliced
  • 3 dried guajillo chiles (or ancho chiles)
  • 1 chipotle pepper in adobo (2 for extra heat)
  • 2 tbsp achiote paste
  • 1/2 cup pineapple juice
  • 2 tbsp white vinegar
  • 2 tbsp orange juice
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 1.5 cups fresh pineapple, cut into 1/2-inch thick rings
  • 12 small corn tortillas (6-inch)
  • 1/2 cup white onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges
  • Optional: salsa verde, pickled red onions, radishes

Instructions

  1. Remove stems and seeds from guajillo chiles. Soak in very hot water for 10 minutes until softened. Drain and set aside.
  2. In a blender, combine soaked chiles, chipotle, achiote paste, pineapple juice, vinegar, orange juice, garlic, cumin, oregano, salt, and pepper. Blend until smooth.
  3. Trim excess fat from pork and slice as thin as possible (about 1/8-inch). Pound gently if needed.
  4. Place pork in a bowl or zip bag. Pour marinade over pork and toss to coat. Cover and refrigerate for at least 30 minutes, up to overnight.
  5. Preheat grill or grill pan over medium-high heat. Grill pineapple rings 2-3 minutes per side until deeply charred and caramelized. Cool, then chop into small chunks.
  6. Grill marinated pork slices 2-3 minutes per side until cooked through and slightly crisp at the edges. Work in batches if needed.
  7. Warm tortillas on grill or in a dry skillet until hot and pliable. Wrap in foil or a towel to keep warm.
  8. Assemble tacos: pile pork onto warm tortillas, top with charred pineapple, diced onion, cilantro, and a squeeze of lime. Add salsa or pickled onions if desired.

Notes

Slice pork as thin as possible for quick, even cooking. Marinate overnight for deeper flavor. Char pineapple until golden, not blackened. Warm tortillas just before serving for best texture. For vegan or vegetarian, substitute pork with portobello mushrooms or jackfruit. If grilling isn’t possible, roast pork and pineapple in a 425°F oven and broil for extra char.

Nutrition

Keywords: tacos al pastor, street tacos, Mexican pork tacos, pineapple tacos, authentic tacos, easy dinner, grill, summer cookout, gluten-free, dairy-free

Find it online: https://prismtaste.com/street-tacos-al-pastor-recipe-easy-authentic-dinner-with-pineapple/