Mexican marinated pork tacos with pineapple, cilantro, and onion — Mexico City street food perfection.
Tacos al Pastor are Mexico City's most beloved street tacos — pork shoulder marinated in achiote, dried chilies, and pineapple juice, traditionally cooked on a vertical trompo spit (Lebanese-influenced from shawarma). Served on small corn tortillas with diced pineapple, white onion, cilantro, and a squeeze of lime. The combination is electrifying — sweet, spicy, smoky, fresh.
Serves 6
Toast dried chilies in dry skillet 30 seconds per side until fragrant. Soak in hot water 20 minutes.
Drain chilies. Blend with pineapple juice, vinegar, garlic, onion, achiote, cumin, oregano, cloves, and salt until smooth.
Pour marinade over sliced pork. Toss to coat. Marinate 4-24 hours.
Heat oil in cast iron or heavy skillet over high heat.
Cook pork in batches in single layer. Sear hard until charred and caramelized, 4-5 minutes per batch.
Add pineapple cubes to pork in last 2 minutes. Char slightly.
Transfer pork and pineapple to cutting board. Chop coarsely.
Warm tortillas directly over flame or in dry skillet, 30 seconds per side.
Place pork-pineapple mixture on tortillas. Top with diced onion, cilantro, lime juice. Eat immediately.
Achiote paste is essential — it gives the orange color and earthy flavor.
Slice pork against the grain for tender bites.
Use chicken thighs for tacos al pastor de pollo.
Add salsa verde or salsa roja.
Marinated pork keeps refrigerated 3 days. Cooked pork keeps 3 days.
Tacos al Pastor were invented by Lebanese immigrants in Mexico City in the 1930s, adapting their shawarma to Mexican ingredients.
Pineapple's bromelain enzyme tenderizes the meat AND its sweetness balances the smoky chilies — it's essential, not optional.
Per serving (350g) · 6 servings total
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