Al Pastor Street Tacos
Get ready to savor the bold and vibrant flavors of Al Pastor Street Tacos, a crowd-pleasing recipe inspired by Mexican street food tradition. Tender slices of smoky, marinated pork shoulder are infused with a tangy blend of guajillo and ancho chiles, pineapple juice, and fragrant spices like cumin, smoked paprika, and oregano. Grilled until perfectly charred, this irresistible pork is paired with caramelized chunks of fresh pineapple for a tantalizing balance of sweet and savory. Served on warm corn tortillas and topped with fresh cilantro, crunchy chopped onions, and a squeeze of zesty lime, these tacos deliver an unforgettable explosion of flavor. Perfect for family gatherings or laid-back dinners, this recipe lets you recreate authentic street tacos right in your own kitchen. Search no further for a taco night recipe packed with savory depth!
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 cup pineapple juice
- 0.25 cup white vinegar
- 0.25 cup orange juice
- 3 garlic cloves
- 2 tablespoons chipotle in adobo sauce
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup fresh pineapple
- 12 corn tortillas
- 1 white onion, chopped
- 0.5 cup fresh cilantro, chopped
- 2 lime wedges
Instructions
Start by preparing the chiles: remove the stems and seeds from the guajillo and ancho chiles. In a small pot, boil enough water to cover the chiles and let them steep for about 10 minutes, or until they are softened. Drain the chiles and transfer them to a blender.
Add the pineapple juice, white vinegar, orange juice, garlic cloves, chipotle in adobo, cumin, oregano, smoked paprika, salt, and black pepper to the blender. Blend until you have a smooth sauce.
Slice the pork shoulder into thin slices, about 1/4-inch thick. Place the pork in a large bowl and pour the marinade over it. Mix until the pork is completely coated. Cover and refrigerate for at least 3 hours, but preferably overnight for best flavor.
Preheat your grill or pan over medium-high heat. If using a grill, thread the pork pieces onto skewers, if desired, or place them directly on the grill. If using a pan, cook the pork in batches.
Cook the pork for about 6-8 minutes per side, or until nicely charred and cooked through. During the last few minutes of cooking, add the fresh pineapple chunks to the grill or pan to char slightly.
Warm the corn tortillas in a dry skillet or directly on the grill for a few seconds on each side.
To assemble the tacos, chop the cooked pork into bite-sized pieces and place them on the warmed tortillas. Top with grilled pineapple, chopped onion, and cilantro. Serve with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 11.5 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
