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Street Tacos al Pastor Recipe Easy Homemade with Roasted Pineapple

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These street tacos al pastor feature tender, chili-marinated pork roasted or grilled to perfection, paired with caramelized pineapple and served in warm corn tortillas. The recipe is easy to make at home and delivers authentic Mexican flavors, perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 2 lbs pork shoulder, thinly sliced (about 1/4-inch thick; boneless country-style ribs can substitute)
  • 3 dried guajillo chiles, stemmed and seeded
  • 1 dried ancho chile, stemmed and seeded
  • 2 canned chipotle peppers in adobo
  • 1 tbsp adobo sauce from chipotles
  • 4 garlic cloves, peeled
  • 1/4 cup white vinegar
  • 1/3 cup fresh orange juice
  • 1/3 cup fresh pineapple juice
  • 2 tbsp achiote paste
  • 1 tsp dried oregano (preferably Mexican)
  • 1 tsp ground cumin
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp brown sugar (optional, recommended)
  • 1 medium fresh pineapple, peeled, cored, and sliced into rings or spears
  • 12 small corn tortillas
  • 1/2 cup white onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  • Extra salsa or hot sauce (optional, for serving)

Instructions

  1. Heat a small skillet over medium heat. Toast the dried guajillo and ancho chiles for 1-2 minutes per side until fragrant and puffed. Transfer to a bowl and cover with hot water. Soak for 10 minutes until softened.
  2. Drain the chiles and add to a blender or food processor. Add chipotles, adobo sauce, garlic, vinegar, orange juice, pineapple juice, achiote paste, oregano, cumin, salt, pepper, and brown sugar. Blend until completely smooth, about 2 minutes. Add a tablespoon of water if needed.
  3. Place thinly sliced pork in a large mixing bowl. Pour marinade over pork, coating all pieces. Cover and refrigerate for at least 2 hours, preferably overnight.
  4. Preheat oven to 450°F. Line a baking sheet with foil or parchment. Arrange pineapple rings or spears in a single layer. Roast for 15-18 minutes, flipping once, until caramelized and golden. Cool slightly, then chop into bite-size pieces.
  5. Lower oven to 425°F. Arrange a wire rack over a lined baking sheet. Lay marinated pork slices flat in a single layer. Roast for 20-25 minutes, flipping halfway, until crispy and cooked through (internal temp 145°F). Broil for 2-3 minutes at the end for extra char if desired. (Alternatively, grill pork slices 3-4 minutes per side, or pan-cook in batches 2-3 minutes per side.)
  6. Let pork rest for 5 minutes after cooking. Chop into small bite-size pieces. For extra crispy edges, toss chopped pork in a hot skillet for 1-2 minutes (optional).
  7. Heat tortillas in a dry skillet for 15-30 seconds per side until warm and pliable. Keep wrapped in a clean kitchen towel.
  8. Fill each tortilla with chopped pork, roasted pineapple, onion, and cilantro. Squeeze fresh lime over the top and add salsa or hot sauce if desired.

Notes

Marinate pork overnight for best flavor. Slice pork thinly for crispy edges. Roasting pineapple caramelizes its sugars for extra sweetness. Use a wire rack for roasting pork to ensure even crisping. Adjust heat by using fewer chipotles or removing chile seeds. For gluten-free tacos, check tortilla ingredients. Substitute chicken thighs or tofu for pork for variations.

Nutrition

Keywords: street tacos, al pastor, roasted pineapple, Mexican tacos, pork tacos, easy taco recipe, homemade al pastor, authentic Mexican, party food, grilling, summer recipes

Find it online: https://elvafood.com/street-tacos-al-pastor-recipe-easy-homemade-with-roasted-pineapple/