Tacos al Pastor

Total Time Prep: 25 min. + marinating Grill: 15 min.
Yield 8 servings
Test Kitchen Approved
Our tacos al pastor recipe features juicy pork marinated in a sweet, smoky, chili-spiced adobo sauce, then grilled to perfection.

Ingredients

  • 2 cans (7 ounces each) whole green chiles
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 medium onion, chopped
  • 1 dried ancho chili, rehydrated
  • 1 dried guajillo chili, rehydrated
  • 1/2 cup orange juice
  • 1/4 cup white vinegar
  • 6 garlic cloves, peeled
  • 2 tablespoons chili powder
  • 1 tablespoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3 to 4 pounds boneless pork shoulder butt roast
  • 1 can (20 ounces) unsweetened sliced pineapple
  • Corn tortillas (6 inches)
  • Optional toppings: Fresh cilantro, lime wedges, chopped white onion

Directions

  1. In a blender, puree first 13 ingredients. Slice pork roast into 1/2-inch steaks. Add to a shallow dish along with pureed marinade; turn to coat. Refrigerate overnight or 8 hours.
  2. Drain pork, discarding marinade. Preheat grill for medium heat. Grill, covered, until meat reaches desired doneness, 5-7 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let rest 5-10 minutes. Slice into strips.
  3. Grill pineapple rings until lightly charred, 5-7 minutes. Cool slightly, roughly chop.
  4. Serve pork and pineapple in corn tortillas with toppings as desired.

Nutrition Facts

1 serving: 389 calories, 18g fat (6g saturated fat), 101mg cholesterol, 1105mg sodium, 27g carbohydrate (21g sugars, 3g fiber), 31g protein.

Make authentic Mexican tacos right from your kitchen with this recipe. Al pastor’s savory, juicy flavors mixed with sweet pineapples create an irresistible dinner. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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