Al Pastor Street Tacos

Transport your taste buds straight to the bustling streets of Mexico with these Al Pastor Street Tacos—an irresistible fusion of smoky, tangy, and sweet flavors. Tender slices of marinated pork shoulder, infused with the bold richness of guajillo and ancho chiles, smoky chipotle, and a medley of pineapple, orange, and spices, are grilled to caramelized perfection. Juicy grilled pineapple adds a sweet counterpoint to the savory spice, while fresh cilantro, crisp white onion, and a squeeze of lime provide vibrant finishing touches. Served on warm corn tortillas, these tacos are a mouthwatering way to bring authentic street food right to your table. Perfect for taco night or a weekend feast, this recipe is the ultimate celebration of Mexican flavors! Keywords: Al Pastor Tacos, street tacos recipe, grilled pork tacos, Mexican tacos, taco night recipes.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 2 pounds boneless pork shoulder
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 1 cup pineapple juice
• 0.25 cup white vinegar
• 0.25 cup orange juice
• 3 garlic cloves
• 2 tablespoons chipotle in adobo sauce
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup fresh pineapple
• 12 corn tortillas
• 1 white onion, chopped
• 0.5 cup fresh cilantro, chopped
• 2 lime wedges

Directions

Step 1

Start by preparing the chiles: remove the stems and seeds from the guajillo and ancho chiles. In a small pot, boil enough water to cover the chiles and let them steep for about 10 minutes, or until they are softened. Drain the chiles and transfer them to a blender.

Step 2

Add the pineapple juice, white vinegar, orange juice, garlic cloves, chipotle in adobo, cumin, oregano, smoked paprika, salt, and black pepper to the blender. Blend until you have a smooth sauce.

Step 3

Slice the pork shoulder into thin slices, about 1/4-inch thick. Place the pork in a large bowl and pour the marinade over it. Mix until the pork is completely coated. Cover and refrigerate for at least 3 hours, but preferably overnight for best flavor.

Step 4

Preheat your grill or pan over medium-high heat. If using a grill, thread the pork pieces onto skewers, if desired, or place them directly on the grill. If using a pan, cook the pork in batches.

Step 5

Cook the pork for about 6-8 minutes per side, or until nicely charred and cooked through. During the last few minutes of cooking, add the fresh pineapple chunks to the grill or pan to char slightly.

Step 6

Warm the corn tortillas in a dry skillet or directly on the grill for a few seconds on each side.

Step 7

To assemble the tacos, chop the cooked pork into bite-sized pieces and place them on the warmed tortillas. Top with grilled pineapple, chopped onion, and cilantro. Serve with lime wedges on the side for squeezing over the tacos.

Nutrition Facts

Serving size	2399.3 grams (2399.3g)

Amount per serving	% Daily Value*
Calories	4151

Total Fat 208.10g	267%
Saturated Fat 67.10g	335%
Polyunsaturated Fat 0.00g
Cholesterol 726mg	242%
Sodium 5804mg	252%
Total Carbohydrate 384.30g	140%
Dietary Fiber 67.20g	240%
Total Sugars 68.90g
Protein 213.30g	427%

Vitamin D 0IU	0%
Calcium 696mg	54%
Iron 31mg	171%
Potassium 5927mg	126%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 20.0%

Carbs: 36.1%