Home-Style Tacos al Pastor – Pork Tacos

Ingredients

• 5guajillo chillies
• 5pasilla chillies
• 1chipotle pepper in adobo sauce
• 1 medium, halvedwhite onion
• 1 canpineapple chunks in light syrup
• 60 ml (¼ cup)white vinegar
• 30 ml (2 tbsp)minced garlic
• 1 tspground cumin
• to tasteAdobo all-purpose seasoning with pepper
• 1.13–1.36 kg (2½–3 lb), cut into 1.3 cm (½-inch) cubesboneless, skinless pork shoulder
• 30 ml (2 tbsp)vegetable oil
• 1 packcorn tortillas
• 30 ml (2 tbsp), finely choppedfresh coriander
• 1, cut into wedgeslime

Instructions

1. 1

   Soften the chillies

   Bring 475 ml (2 cups) water to the boil in a medium saucepan over medium-high heat. Add the guajillo and pasilla chillies, lower the heat to medium-low and simmer for about 10 minutes, until softened. Transfer them to a plate, then remove and discard the stems and seeds. Meanwhile, roughly chop one onion half and set the other half aside. Drain the pineapple, keeping the juice and fruit separate.

2. 2

   Make the marinade

   Put the softened guajillo and pasilla chillies, chipotle, chopped onion, reserved pineapple juice, vinegar, garlic and cumin in a food processor. Blend until smooth, about 2 minutes. Tip the mixture into a saucepan over medium-high heat and bring it to the boil; cook for about 2 minutes, until the raw onion taste has mellowed. Season with Adobo and leave to cool. Combine the pork, cooled marinade and reserved pineapple chunks in a lidded container or large zip-top bag. Refrigerate for at least 2 hours, or up to 24 hours.

3. 3

   Brown the pork

   Heat the oil in a large frying pan over medium-high heat. Drain the pork and pineapple, discarding the marinade. Cook them in batches for about 15 minutes, until dark golden brown on all sides and cooked through, then transfer to a large serving plate.

4. 4

   Prepare the garnish

   Finely slice the remaining onion half and place it in a bowl with the chopped coriander.

5. 5

   Assemble the tacos

   Serve the pork and pineapple in warm tortillas. Top with the onion and coriander, and serve with lime wedges.

What are tacos al pastor?

Tacos al pastor are a Mexican style of taco traditionally made with pork marinated in a chile-based mixture and cooked on a vertical spit. The meat is often served with pineapple, onion and coriander.

This home-style version uses a pan rather than a spit, with softened dried chillies and pineapple juice forming the marinade. Browning the pork in batches helps build colour and flavour without special equipment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 49g protein, 62g carbs, 27g fat.

The pork supplies most of the protein and fat, while the tortillas contribute much of the carbohydrates; pineapple adds some carbohydrate and sugar. Balance the plate with a generous serving of fresh vegetables or salad alongside the tacos.

Building the chile marinade

Dried chillies: simmer them until pliable before blending so they break down into a smooth marinade. Removing their stems and seeds after soaking makes them easier to handle.

Pineapple juice: drain and reserve the liquid from the tin, then blend it with the chillies, vinegar, garlic and cumin. Cooking the blended mixture briefly mellows the raw onion flavour before it goes on the pork.

Marinating the pork

Cut size: keep the pork in roughly 1.3 cm cubes so it takes on the marinade and cooks in a reasonable time. Coat the pieces thoroughly and refrigerate them for at least 2 hours; the recipe allows up to 24 hours.

Before frying: drain off the marinade and pineapple, as directed. This gives the pork and fruit a better chance to brown rather than steam in excess liquid.

Getting a good sear

Hot pan: heat the oil over medium-high heat before adding the pork. Cook in batches so the pieces have room to brown on all sides.

Doneness: the recipe allows about 15 minutes of cooking, but the time can vary with the pan and batch size. Check that the pork is cooked through before serving.

Warm tortillas and fresh toppings

Tortillas: warm them before filling so they are pliable and easier to fold. Keep them covered while you finish cooking the pork.

Garnish: the reserved onion is served with fresh coriander, while lime wedges add a sharp finish at the table. Add the pork and pineapple just before serving to keep the tortillas from getting soggy.

What to serve alongside

A simple side of beans or rice makes the tacos a more substantial meal. For something lighter, serve them with a crisp cabbage salad or extra fresh vegetables.

Put the lime wedges and onion-coriander mixture on the table so everyone can finish their own tacos to taste.

Recipe notes & tips

• Wear gloves when handling the softened chillies, and avoid touching your eyes.
• Let the marinade cool before combining it with the pork.
• Use a wide frying pan and brown the pork in batches rather than crowding it.
• Warm the tortillas just before serving so they stay flexible.
• Serve the lime wedges at the table for squeezing over the filling.

Variations

• Adjust the heat: use less chipotle for a milder, less smoky marinade.
• Add fresh chilli: serve sliced chilli alongside the tacos for extra heat.
• Use another cut: pork loin can be used, but take care not to overcook the leaner meat.
• Add crunch: serve with shredded cabbage for a crisp topping.
• Make it citrusy: offer extra lime wedges for a brighter finish.

Common mistakes to avoid

• Skipping the soak: simmer the dried chillies until soft so they blend smoothly.
• Using hot marinade: cool it before adding the pork to avoid warming the meat during marinating.
• Crowding the pan: cook in batches so the pork browns instead of steaming.
• Adding wet filling: drain the pork and pineapple before frying, as the method directs.
• Overlooking doneness: check that the pork is cooked through before serving.

How to store

Refrigerate leftover pork and pineapple in an airtight container for up to 3 days. Reheat in a frying pan until steaming hot; store tortillas and fresh garnish separately and assemble just before eating.

Frequently asked questions