Mexican Tacos Al Pastor
Transport your taste buds to the vibrant streets of Mexico with these authentic Tacos Al Pastor! This beloved classic features tender slices of marinated pork shoulder, infused with a smoky-sweet blend of ancho and guajillo chili powders, pineapple juice, and chipotle peppers in adobo. Grilled to perfection on a vertical spit or a traditional grill, the pork is paired with caramelized slices of pineapple for a tantalizing balance of spicy and sweet. Served on warm corn tortillas and topped with fresh cilantro, diced onion, and a squeeze of lime, these tacos are bursting with bold, irresistible flavor. Perfect for family dinners or festive gatherings, this recipe brings the essence of street-style Mexican tacos right to your table!
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 2 tablespoons ancho chili powder
- 2 tablespoons guajillo chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.25 teaspoons ground cloves
- 3 large garlic cloves
- 0.25 cup white vinegar
- 1 cup pineapple juice
- 2 pieces chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce (from chipotle peppers)
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 1 medium pineapple (peeled and sliced)
- 12 pieces corn tortillas
- 1 medium white onion (diced)
- 0.5 cups fresh cilantro (chopped)
- 3 pieces lime wedges
Instructions
Slice the pork shoulder into thin strips, about 1/4 inch thick, and set aside.
In a blender or food processor, combine ancho chili powder, guajillo chili powder, ground cumin, dried oregano, ground cloves, minced garlic cloves, white vinegar, pineapple juice, chipotle peppers in adobo, adobo sauce, and salt. Blend until you have a smooth marinade.
Place the pork in a large mixing bowl or resealable plastic bag. Pour the marinade over the pork, ensuring all strips are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
When ready to cook, preheat a grill or stovetop grill pan over medium-high heat. If using a traditional vertical spit (trompo), preheat in advance.
Thread the marinated pork slices onto the spit, alternating with slices of fresh pineapple. If not using a spit, grill the pork slices directly on the grill for approximately 3-4 minutes per side, or until fully cooked and slightly charred.
If cooking on a spit, slowly rotate and cook the meat for 1-1.5 hours, basting with any remaining marinade occasionally. Ensure the meat is cooked through (internal temp of 145°F).
While the pork is cooking, prepare the toppings: dice the white onion, chop the cilantro, and warm the corn tortillas in a dry skillet or directly over the grill.
Once the pork is cooked, thinly slice it off the spit (or from the flat grill) into bite-sized strips.
To assemble the tacos, place a small portion of sliced pork onto each warm tortilla. Top with diced onion, chopped cilantro, and a small piece of grilled pineapple.
Serve with lime wedges on the side for squeezing over the tacos before eating. Enjoy your Tacos Al Pastor!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 23.1 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 950 mg | 20% | |
*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.
