Tacos al Pastor with Pineapple Recipe
Tacos al pastor are one of the most beloved street foods in Mexico – thin slices of marinated pork with pineapple, served in small tortillas. The inspiration came from Lebanese cuisine and their spit-roasted meat, but Mexicans added their own chilies and fruit. In the home version the meat is roasted in the oven or cooked in a pan, and the result is still juicy and aromatic.
Tacos al pastor with pineapple combine the smoky flavour of dried chilies with the juicy, sweet note of fruit – exactly the taste that evokes the night-time streets of Mexico City. The marinade based on guajillo, chipotle and orange juice gives the meat a deep colour and aroma, while caramelised pineapple cuts through the heat and makes every bite clearly multi-layered.
Chef's tips
Slice the meat as thinly as possible – it marinates faster and browns better on the edges, which is key to the “al pastor” effect. Watch the oven towards the end of baking: the edges should be well browned but not black; if they start to burn, move the tray lower or shorten the baking time. Warm the tortillas just before serving, because once they cool they become brittle and hard to fold.
How to serve
Serve tacos al pastor in self-service style at a house party – a bowl of meat, pineapple, onion, coriander and a stack of warm tortillas so everyone can build their own portion. Lightly chilled lager, lime agua fresca or a classic margarita are great drink pairings. This dish also works well as a relaxed dinner on the balcony or terrace, when everyone eats with their hands and nobody worries about formality.
Ingredients
- pork shoulder sliced into very thin pieces - 700 g
- corn tortilla small, for tacos - 16 pieces
- fresh pineapple cut into small cubes - 200 g
- white onion half for the marinade, half finely chopped for serving - 1 piece
- garlic peeled - 3 cloves
- dried guajillo chilies stems and seeds removed - 3 pieces
- chipotle chili in adobo sauce with a spoonful of sauce - 1 piece
- apple cider vinegar for the marinade - 2 tablespoons
- orange juice freshly squeezed or from a carton - 100 ml
- ground cumin for the marinade - 0.5 teaspoons
- dried oregano for the marinade - 0.5 teaspoons
- vegetable oil for roasting or frying - 2 tablespoons
- fresh coriander chopped, for serving - 10 g
- lime cut into wedges for serving - 2 pieces
- salt to taste
Preparation
- Pour boiling water over the dried guajillo chilies and set aside for 15–20 minutes until softened. Then transfer them to a blender.
- Add half of the onion cut into chunks, the garlic, chipotle with its sauce, vinegar, orange juice, cumin, oregano, a pinch of salt and 2–3 tablespoons of the chili soaking water to the blender. Blend into a smooth marinade.
- Place the thin pork slices in a bowl, pour over the marinade and mix thoroughly with your hands so every piece is coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat the oven to 220°C. Line a baking tray with baking paper and brush with oil. Arrange the meat slices in a single layer (if they don’t all fit, bake in two batches). Bake for 15–20 minutes until the meat is well browned on the edges but not burnt.
- Meanwhile, toast the pineapple cubes in a dry pan for 3–4 minutes until lightly caramelised and browned on the edges.
- Finely chop the remaining onion and the coriander. Warm the tortillas in a dry pan for 20–30 seconds on each side until soft and pliable.
- Cut the roasted meat into smaller pieces if the slices are large. Place a portion of meat on each tortilla, add a few pineapple cubes and sprinkle with onion and coriander. Serve immediately with lime wedges for squeezing over.
Storage
Store leftover meat and pineapple separately in the fridge for up to 2 days. Reheat the meat quickly in a pan or in the oven so it doesn’t dry out, warm fresh tortillas and assemble just before serving. Already-assembled tacos are best eaten immediately and don’t store well.
