Marinated Pork Tacos with Pineapple — Tacos al Pastor
Mexico City street tacos of pork shoulder marinated in achiote, guajillo, and pineapple, seared and finely chopped onto small corn tortillas, finished with charred pineapple, white onion, and cilantro.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast guajillo chiles in a dry pan over medium heat 30 seconds per side until pliable. Soak in hot water 8 minutes until soft, drain. Blend chiles with achiote paste, vinegar, minced garlic, cumin, oregano, salt, and 1/4 cup soaking liquid until smooth. Coat pork slices with marinade, rest 10 minutes at room temperature. Dice onion and chop cilantro.
Sear
Heat oil in a heavy skillet over medium-high heat 1 minute. Add marinated pork in a single layer, sear 3–4 minutes per side until deeply caramelised and marinade darkens. Push pork to one side.
Char 1
Add pineapple slices to the skillet, char 2 minutes per side until golden and lightly blackened at edges. Transfer to a board.
Char 2
Char corn tortillas directly over a gas flame or in a dry skillet over medium-high heat 20 seconds per side until dark spots appear and they become pliable. Stack and cover with a clean towel.
Finish
Dice the charred pineapple and chop the seared pork finely on a board. Divide pork between warm tortillas.
Plate
Top each tortilla with diced pineapple, white onion, and cilantro. Serve with lime wedges on the side.
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