Al Pastor Tacos Recipe

This home-style al pastor layers marinated pork with sweet pineapple, charred onion and coriander in warm corn tortillas. It captures the flavour of a Mexico City taqueria without a trompo.

Prep time

25 mins

Cook time

20 mins

Total time

45 mins

Servings

4 servings

Calories

610

Ingredients

• 700 g boneless pork shoulder, sliced thin
• 3 guajillo chillies, deseeded
• 2 chipotle chillies in adobo
• 120 ml pineapple juice
• 60 ml white vinegar
• 3 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cloves
• Salt to taste
• 200 g fresh pineapple, cut into small cubes
• 1 white onion, half diced and half sliced
• Small bunch of coriander, chopped
• Salsa of your choice, to serve + 2 limes, cut into wedges + 12 small corn tortillas

Instructions

1. Soak the guajillo chillies in hot water for 15 minutes, then drain.
2. Blend the soaked chillies, chipotles, pineapple juice, vinegar, garlic, cumin, oregano, cloves and salt into a smooth marinade.
3. Toss the pork in the marinade, cover and refrigerate for at least 2 hours, or overnight for the best flavour.
4. Heat a large cast iron skillet over high heat. Cook the pork in batches for 3 to 4 minutes per side until charred at the edges.
5. In the same pan, quickly char the pineapple cubes and sliced onion for 2 minutes.
6. Warm the tortillas, fill with pork, pineapple, diced onion and coriander, and serve with lime wedges and salsa.

Pro tips

• Slice the pork as thin as you can; it chars faster and stays tender.
• Cook in batches so the pork sears instead of steaming in its own juices.
• Fresh pineapple beats canned here for both sweetness and char.

Frequently asked questions