Description
Transport your taste buds to Mexico City with these delicious Savory Beef Al Pastor Tacos. Marinated beef, grilled pineapple, and fresh toppings create a fiesta of flavors in every bite.
Ingredients
Scale
- 2.5 pounds pork shoulder (thinly sliced)
- 3/4 cup pineapple juice
- 1 cup fresh pineapple chunks (reserve some for grilling)
- 3 tablespoons achiote paste
- 3 cloves garlic (roughly chopped)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (prefer Mexican oregano)
- 1 teaspoon sea salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 orange juice of 1 orange (about 3 tablespoons)
- 2 tablespoons white vinegar
- Garnishes: chopped cilantro, diced white onion, lime wedges, extra pineapple slices
Instructions
- In a blender, combine 3/4 cup pineapple juice, 1 cup pineapple chunks, 3 tablespoons achiote paste, 3 cloves chopped garlic, 2 teaspoons ground cumin, 1 teaspoon dried oregano, the juice of 1 orange (about 3 tablespoons), and 2 tablespoons white vinegar. Puree until smooth. This should take about 1-2 minutes. You want a vibrant, thick marinade without chunks.
- Place your 2.5 pounds of thinly sliced pork shoulder in a large zip-top bag or glass dish. Pour the marinade over the pork, ensuring every piece is coated. Massage it gently for about 1 minute. Refrigerate for at least 1 hour, but ideally for 4–6 hours to deepen the flavor.
- Preheat your grill to medium-high heat (about 375°F) or heat a skillet over medium-high heat. Lightly oil the grill grates or skillet to prevent sticking—this should take about 5 minutes. A correctly heated grill will have a slight sizzle when the meat touches it.
- Skewer the reserved pineapple slices or place them directly on the grill. Cook until charred, about 3-4 minutes per side, then chop into smaller pieces. This caramelization adds a wonderful sweetness that complements the pork.
- Grill or sear the marinated pork slices in batches, about 4-5 minutes per side, until they're crisp on the edges and just cooked through. Look for a nice browning on the outer edges. Avoid overcrowding the pan to ensure even cooking.
- Once cooked, remove the pork from the heat and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat tender. Then, chop the pork into strips for easy serving.
- Heat the tortillas on the grill or in a skillet for about 1-2 minutes, just until they are pliable and slightly charred. Toasting enhances their flavor and texture.
- Assemble your tacos by layering the pork onto the tortillas, topping with grilled pineapple, diced white onion, chopped cilantro, and a squeeze of lime. Serve immediately with extra salsa or crema on the side for added flavor.
- Prep Time: 1 hour (plus marinating time)
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Don't rush the marinating process! Allowing the pork to marinate for at least 4–6 hours (or even overnight) makes a significant difference in flavor and tenderness. Use a meat thermometer to check for doneness; pork should reach an internal temperature of 145°F.