Description
Experience the vibrant flavors of Al Pastor Tacos with Pineapple, a delightful fusion of marinated pork and grilled pineapple. This recipe captures the essence of authentic Mexican street food, perfect for taco night or impressing guests.
Ingredients
Scale
- 2 lbs Pork Butt, cut thinly
- 1 can Canned Pineapple
- 1 medium Onion
- 4 cloves Garlic
- 3 each Dried Chile Guajillo
- 2 each Bay Leaves
- 1 cup Canned Pineapple Juice
- 1/4 cup Apple Cider Vinegar
- 2 tbsp Chipotle in Adobo
- 2 tbsp Achiote Paste
- 1 tbsp Kosher Salt
- 1 tbsp Cumin
- 1 tbsp Mexican Oregano
- 1 tbsp Black Pepper
- 1 tsp All Spice
- 2 tbsp Neutral Oil
- 1 cup Chicken Stock
- 16 pieces Corn Tortillas
- 1/4 cup Fresh Cilantro
- 1 cup Salsa Verde
Instructions
- Partially freeze the pork butt for about 30 minutes. Cut thinly into strips to maximize marination absorption.
- In a pan, sauté minced garlic and chopped onion in neutral oil over medium heat until translucent, about 5 minutes. Add dried chiles and bay leaves, then pour in water and apple cider vinegar. Heat for another 10 minutes, then cool, blending with spices and pineapple juice. Strain to create a smooth marinade.
- Combine the sliced pork with your rich marinade in a bowl, making sure each piece is coated. Cover and refrigerate for 4-8 hours for optimal flavor infusion.
- Create a mini trompo by layering pineapple at the base of a skewer. Alternate between marinated pork slices and fresh pineapple. Roast in the oven at 275°F for 2.5-3 hours. Baste with pan juices every 30 minutes until the internal temperature reaches 145°F.
- Once cooked, let the pork rest for 10 minutes. Thinly slice it, and sauté onions and more pineapple in the pan juices. Serve these delightful toppings in warm corn tortillas, garnished with fresh cilantro and salsa verde.
Notes
- Optional: Serve with lime wedges for a refreshing kick.
- Marinate pork a full 8 hours for maximum flavor absorption.
- You can marinate the pork up to 24 hours in advance.
- For toppings, sauté onions and pineapple ahead of time and store in the fridge for up to 3 days.
- Store leftover Al Pastor Tacos with Pineapple in an airtight container for up to 3 days.
- Wrap individual tacos tightly in plastic wrap, seal in a freezer bag, and freeze for up to 2 months.
- Reheat tacos in a skillet over medium heat for about 5-7 minutes.
- If you have extra marinated pork, it can be refrigerated for up to 2 days before cooking.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Lunch
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg