Dairy-Free Al Pastor Street Tacos
Transport your taste buds to the bustling streets of Mexico with these irresistible Dairy-Free Al Pastor Street Tacos. This recipe combines tender, marinated pork shoulder with a bold and aromatic chili-pineapple sauce made from guajillo chilies, ancho chilies, and fresh pineapple for a perfect balance of smoky, sweet, and tangy flavors. The pork is grilled to perfection, caramelizing the marinade for an authentic al pastor taste, and each taco is topped with charred pineapple, fresh cilantro, diced onion, and a squeeze of lime for a vibrant finish. Using corn tortillas keeps these tacos gluten-free and dairy-free, making them an inclusive, crowd-pleasing option for taco nights or casual gatherings. With only 40 minutes of prep and a long, flavor-enhancing marinade, this recipe is your ticket to street taco excellence, all from the comfort of your home!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 3 pieces dried guajillo chilies
- 2 pieces dried ancho chilies
- 1/2 medium, peeled and cored fresh pineapple
- 1/4 cup white vinegar
- 1/4 cup orange juice
- 2 tablespoons achiote paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 units garlic cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 8 pieces corn tortillas
- 1 bunch, chopped fresh cilantro
- 1 small, diced white onion
- 1 unit, cut into wedges lime
Instructions
Soak the dried guajillo and ancho chilies in hot water for about 15 minutes until they are rehydrated and soft.
Cut half of the fresh pineapple into rings and reserve for grilling. Cut the other half into chunks for marinating.
In a blender, combine rehydrated chilies, white vinegar, orange juice, achiote paste, cumin, oregano, garlic cloves, salt, and black pepper. Add the pineapple chunks and blend until smooth.
Cut the pork shoulder into thin slices, about 1/4 inch thick. Place in a large bowl and pour the chili-pineapple marinade over the pork. Mix to coat evenly, cover, and refrigerate for at least 4 hours, preferably overnight.
Preheat a grill or a grill pan over medium-high heat. Grill the pineapple rings until charred on both sides, about 3 minutes per side. Remove from heat, chop into small pieces, and set aside.
Grill the marinated pork slices for about 6-8 minutes on each side or until fully cooked and slightly caramelized. Remove from grill and let rest for a few minutes.
Warm the corn tortillas on the grill for about 1 minute per side until soft and pliable.
To assemble the tacos, chop the grilled pork into small pieces and distribute evenly among the tortillas.
Top each taco with grilled pineapple pieces, chopped cilantro, diced onion, and a squeeze of lime juice. Serve immediately while warm.
Nutrition Facts
Calories |
3185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5517 mg | 240% | |
| Total Carbohydrate | 256.4 g | 93% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 31.6 g | ||
| Protein | 248.7 g | 497% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 5692 mg | 121% | |
*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.
