Gluten-Free Tacos Al Pastor

Transform your taco night with this mouthwatering recipe for Gluten-Free Tacos al Pastor, a vibrant and allergy-friendly twist on the classic Mexican favorite. Tender slices of marinated pork shoulder are infused with a smoky blend of gluten-free guajillo and ancho chilies, pineapple juice, and aromatic spices, then grilled to perfection for a subtle char. Juicy, caramelized pineapple chunks add a burst of sweetness that perfectly balances the savory meat, while fresh cilantro, diced onion, and a squeeze of lime elevate every bite. Served on soft, gluten-free corn tortillas, these tacos are as enticing as they are easy to make, with just 30 minutes of prep time and plenty to serve a crowd. Whether for a weeknight dinner or a festive gathering, these tacos al pastor will transport your taste buds straight to Mexico—no gluten needed!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 pounds Boneless pork shoulder
• 4 whole Gluten-free dried guajillo chilies
• 2 whole Gluten-free dried ancho chilies
• 1 cup Pineapple juice (unsweetened)
• 0.25 cup White vinegar
• 1 tablespoon Chipotle chili in adobo sauce (ensure gluten-free)
• 3 whole Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Olive oil
• 4 slices Fresh pineapple slices
• 12 pieces Gluten-free corn tortillas
• 0.5 cup Fresh cilantro, chopped
• 1 medium White onion, finely diced
• 2 whole Fresh limes, cut into wedges

Directions

Step 1

Remove the stems and seeds from the guajillo and ancho chilies. Place them in a heatproof bowl and cover with boiling water. Let them soak for 15 minutes until softened.

Step 2

While the chilies are soaking, cut the pork shoulder into thin slices about 1/4 inch thick.

Step 3

In a blender, combine the softened chilies, pineapple juice, white vinegar, chipotle chili in adobo, garlic, cumin, oregano, salt, and black pepper. Blend until you have a smooth marinade.

Step 4

Place the pork slices in a large mixing bowl or resealable plastic bag. Pour the marinade over the pork, making sure each piece is thoroughly coated. Cover and refrigerate for at least 4 hours or overnight for best results.

Step 5

Preheat a grill or skillet over medium-high heat. Brush with olive oil to prevent sticking.

Step 6

Grill the marinated pork slices in batches, cooking for 3–4 minutes on each side until lightly charred and fully cooked. Set aside to rest for a few minutes, then chop into bite-sized pieces.

Step 7

Grill the pineapple slices for 2–3 minutes on each side until caramelized. Chop them into small chunks once cooled.

Step 8

Warm the gluten-free corn tortillas on the grill or in a dry skillet for about 30 seconds per side.

Step 9

Assemble the tacos by placing a portion of the chopped pork on each tortilla. Top with grilled pineapple, cilantro, and diced onion.

Step 10

Serve the tacos with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	2660.9 grams (2660.9g)

Amount per serving	% Daily Value*
Calories	4604

Total Fat 239.70g	307%
Saturated Fat 74.30g	372%
Polyunsaturated Fat 2.70g
Cholesterol 726mg	242%
Sodium 4491mg	195%
Total Carbohydrate 455.30g	166%
Dietary Fiber 68.20g	244%
Total Sugars 92.20g
Protein 214.80g	430%

Vitamin D 0IU	0%
Calcium 898mg	69%
Iron 27mg	149%
Potassium 5727mg	122%

*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: 44.6%

Protein: 17.8%

Carbs: 37.6%