Ultimate Grilled Tacos Al Pastor Recipe 🌮🔥
"Bring the authentic flavors of Mexico to your table with these juicy, marinated pork tacos, slow-cooked to perfection and topped with caramelized pineapple!"
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Servings: 8 servings
Calories: 420kcal
Equipment
- Large saucepan
- Blender or food processor
- Chef’s knife and cutting board
- Heavy-duty zipper-lock bag
- Meat pounder or rolling pin
- Disposable aluminum loaf pan
- Cast iron or non-stick skillet
- Rimmed baking sheet
- Aluminum foil and plastic wrap
- Tongs for grilling
Ingredients
- For the Pork Marinade:
- 2 whole ancho chiles seeds and stems removed
- 2 whole guajillo chiles seeds and stems removed
- ½ cup low-sodium chicken stock
- 2 teaspoons vegetable oil
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 tablespoon achiote paste
- 1 chipotle chile in adobo sauce + 2 teaspoons adobo sauce
- ¼ cup white vinegar
- 2 ½ teaspoons kosher salt
- 2 teaspoons sugar
- 3 cloves garlic
- For the Meat:
- 2 lbs boneless pork sirloin or loin roast thinly sliced
- 8 oz sliced bacon
- To Finish and Serve:
- 1 small pineapple peeled, cored, and cut into quarters
- 32 to 48 corn tortillas heated
- 1 medium white onion finely diced
- ½ cup chopped fresh cilantro
- 1 cup salsa verde
- 3 to 4 limes cut into wedges
Instructions
- Prepare the Marinade
- Toast the dried chiles in a saucepan over medium-high heat until fragrant and pliable, about 5 minutes. Add chicken stock and let them soak for 10 minutes until softened.
- Heat oil in the same pan and sauté oregano, cumin, and achiote paste for about 30 seconds until aromatic.
- Transfer the softened chiles and sautéed spices to a blender. Add chipotle, vinegar, salt, sugar, and garlic. Blend until you achieve a smooth, thick marinade. Set aside to cool.
- Prepare the Pork
- Slice the pork into thin, even strips. For easier slicing, freeze the meat for 15-20 minutes.
- Pound each slice gently with a meat pounder to tenderize and flatten it to about ¼ inch thick.
- Coat the meat evenly with the prepared marinade, ensuring every slice is well covered. Cover and refrigerate for at least 4 hours, or preferably overnight for deeper flavor infusion.
- Layering and Cooking
- Oven Method:
- Preheat oven to 275°F (135°C).
- Line a disposable aluminum loaf pan with a layer of bacon. Add marinated pork slices in layers, alternating with bacon until fully packed.
- Bake uncovered for 4 hours until the meat is tender and has released its juices.
- Remove from oven, let cool, and refrigerate for at least 2 hours.
- Grill Method:
- Preheat the grill to low heat (275°F).
- Place the aluminum loaf pan on indirect heat and cook for 4 hours, ensuring consistent heat throughout.
- Once done, allow it to cool slightly, cover with foil, and refrigerate.
- Finishing Touches
- Preheat the oven to 350°F (175°C). Roast pineapple on a baking sheet lined with foil, brushing it with pork drippings for added flavor. Roast for 25 minutes until golden brown.
- While the pineapple roasts, heat a large skillet over medium-high heat. Add sliced pork and some reserved juices. Sear the pork until crispy and caramelized.
- Chop the roasted pineapple into bite-sized chunks and serve alongside the crispy pork.
- Assemble the Tacos
- Warm the corn tortillas until soft and pliable.
- Fill each tortilla with crispy pork, top with roasted pineapple, diced onions, and fresh cilantro.
- Serve with salsa verde and lime wedges on the side.
Video
Notes
💡 Tips for Perfect Tacos
- Slice Against the Grain: Ensures tender and juicy bites.
- Marinate Overnight: The longer the marination, the deeper the flavor.
- Double Up Tortillas: Prevents tacos from falling apart with juicy fillings.
- Achieve a Smoky Flavor: Use a cast iron skillet for better caramelization.
🌿 Variations to Try
- Spicy Kick: Add extra chipotle or a pinch of cayenne for heat lovers.
- Chicken Al Pastor: Substitute pork with chicken thighs for a leaner option.
- Vegetarian Option: Use jackfruit or portobello mushrooms instead of meat.
- Pineapple-Free: Skip pineapple for a more traditional, savory flavor.
🍽️ Serving Suggestions
- Pair with Mexican rice and refried beans for a full meal.
- Serve with a side of guacamole and crispy tortilla chips.
- Enjoy with a refreshing glass of agua fresca or a classic margarita.
❓ Frequently Asked Questions (FAQs)
1. Can I make this recipe ahead of time?Yes! You can marinate the pork up to 24 hours in advance and cook it the next day for the best results. 2. What's the best cut of pork to use?
Pork shoulder or sirloin are the best cuts for juicy and tender tacos. 3. Can I cook this on a rotisserie?
Absolutely! Cooking on a vertical rotisserie will give it the most authentic flavor and texture. 4. How do I store leftovers?
Store leftover pork in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. 5. Can I make it less spicy?
Yes, reduce the amount of chipotle and ancho chiles for a milder version. Enjoy your Ultimate Grilled Tacos Al Pastor and impress your guests with authentic flavors right from your kitchen! 🌮✨
Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 35g | Protein: 30g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 560mg
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.