FlavorMakerIcon
Get a taste of
something new: our
Flavor Maker app!
Tacos al Pastor
main dishes

Tacos al Pastor

Spice up your tacos al pastor with one of the most popular dried chilis in Mexico – Guajillo Chili Peppers. Tender, saucy pork comes out mildly smoky and sweet, ready to fill warm tortillas with traditional pineapple pastor garnish.
  • 15m

    prep time

  • 10m

    Cook Time

  • 357

    Calories

  • 19

    Ingredients

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Flavor Maker

Build your digital pantry, save recipes, get cooking tips, and more!

Download Flavor Maker for iPhoneDownload Flavor Maker for Android

Ingredients

10

(2 taco)

Servings

Guajillo Marinade

Tacos

  • 3 pounds boneless pork shoulder, trimmed and cut into 1/4-inch slices
  • 1/2 pineapple, peeled, cored and sliced into rings
  • 20 (6-inch) corn tortillas, warmed
  • Chopped white onions
  • Finely chopped fresh cilantro
  • Fresh lime wedges

Instructions

  • For the Guajillo Marinade, wipe outside of chilis with damp paper towel to remove any dust. Heat large deep skillet on medium-high heat. Toast chilis in hot pan until fragrant, about 10 seconds per side, working in batches as needed.

  • Place chilis in large heat-safe bowl. Add boiling water; cover. Soak chilis 30 minutes or until softened. Remove chilis with tongs or slotted spoon and transfer to blender container, discarding soaking liquid. Add remaining marinade ingredients; cover. Blend on high speed until smooth. Reserve 1/2 cup of the marinade; set aside.

  • For the Tacos, place pork in large resealable plastic bag or shallow baking dish. Add remaining marinade and turn to coat well. Refrigerate at least 4 hours or overnight. Remove pork from marinade. Discard any remaining marinade.

  • Preheat grill or gill pan on high heat. Brush pineapple with 1/4 cup of the reserved marinade. Grill 3 to 5 minutes or until lightly charred and softened, turning halfway through. Remove from grill. Once cool enough to handle, cut into bite-size pieces. Set aside.

  • Sprinkle pork lightly with additional kosher salt, if desired. Grill pork over high heat until lightly charred and cooked through, about 2 to 4 minutes, basting with remaining 1/4 cup marinade. Let rest 5 minutes. Slice into thin strips.

  • Transfer pork and pineapple to serving bowl, tossing to mix. Serve mixture in warmed tortillas, topped with onion, and cilantro. Garnish with lime wedges.

Nutrition information (per Serving)

Reviews

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!