Best for: A taco-night centerpiece with sweet charred pineapple.
Tacos al pastor pair chile-achiote pork with pineapple, onion, and cilantro in warm corn tortillas. Traditionally shaved from a vertical spit, the pork here is grilled in thin slices, then chopped and crisped at the edges for a home-grill version of the Mexico City classic.
Grill: Direct high heat; 450–500°F. Equipment: Grill, sharp knife, large bowl, tongs, instant-read thermometer.
Ingredients
Marinate: 4 hours. Rest: 10 minutes. Total: 5 hours 5 minutes.
Pork and adobo
- 2 1/2 lb boneless pork shoulder, sliced 1/4 inch thick
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 cup pineapple juice
- 3 tablespoons achiote paste
- 3 tablespoons apple cider vinegar
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1/2 teaspoons fine table salt
- 1 tablespoon neutral oil
Pineapple and serving
- 1/2 fresh pineapple, peeled, cored, and cut into 1/2-inch spears
- 12 corn tortillas
- 1 cup finely diced white onion
- 1 cup chopped cilantro
- 2 limes, cut into wedges
Directions
Toast the guajillo and ancho chiles in a dry skillet for about 30 seconds per side until fragrant, cover with hot water, and soak for 15 minutes. Meanwhile, slice the pork shoulder thin.
Drain the chiles and blend with the pineapple juice, achiote paste, vinegar, garlic, cumin, oregano, salt, and oil until smooth. Coat the pork in the adobo, cover, and refrigerate for 4 hours.
Heat the grill to 450–500°F. Grill the pineapple spears for 2–3 minutes per side until charred at the edges; chop into bite-size pieces and set aside.
Grill the pork slices in batches for 3–4 minutes per side, until the edges char and the thickest slices reach 145°F.
Rest the pork for 10 minutes, then chop it into bite-size pieces. Warm the tortillas on the grill for about 30 seconds per side and keep them wrapped in a clean towel.
Fill each tortilla with pork and pineapple, top with onion and cilantro, and serve with lime wedges.
Grilling tip: Stacking the grilled slices and chopping them together mimics the shaved texture of trompo-cooked pastor.
