Tacos Al Pastor

Recipe by cookiedog

Believe it or not, I am posting yet another pastor recipe! I love this stuff! Never, ever, forget the extra grilled pineapple, it makes them something special. The meat needs to marinate from 4 hours up to 1 day. From Bon Appetit May 2008. Cook's tip: To make your own guajillo chile powder, finely grind about 6 large dried seeded guajillo chiles in a spice mill to yield about 1/4 cup powder.

Top Review by Muffin Goddess

DH was VERY impressed with these! I served these with some jarred red jalapeno salsa and some homemade salsa verde. I really liked the pork, but I found the pineapple chunks to be a bit overpowering for my tastes (no fault of the recipe, I'm just super-picky about combining meat with fruit). Not a problem, I just kept the extra grilled pineapple out of my tacos and saved it for my dessert with a bit of ice cream lol! DH gave this five stars as is, I give it five stars because I get yummy tacos and a delicious dessert out of only one recipe -- how can you go wrong? Thanks for posting!

Ingredients Nutrition


  1. Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
  2. Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
  3. Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
  4. Serve pork-pineapple mixture with onion-cilantro relish, Salsa, and lime wedges.

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