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Mexican Tacos al Pastor (Spiced Pork Tacos with Charred Pineapple and Coriander)
The undisputed king of Mexico City street food: thinly sliced pork shoulder steeped in an earthy achiote, chili, and citrus marinade, seared until caramelized with sweet charred pineapple chunks and onions on warm corn tortillas.
Prep
25 min
Cook
15 min
Total
40 min
Ingredients
4servings
- Pork shoulder, thinly sliced into bite-sized ribbons600 g
- Fresh pineapple, diced into small chunks200 g
- White onion, finely chopped1 piece
- Garlic cloves, minced3 clove
- Fresh lime juice2 tbsp
- Vegetable oil2 tbsp
- Salt1 tsp
Preparation Steps
1
Marinate thin pork slices with garlic, 1 tbsp smoked paprika, 1 tsp oregano, lime juice, and salt for 20 minutes.
20 min timer
2
Heat 1 tbsp oil in a cast-iron skillet over high heat. Sear pineapple chunks for 3-4 minutes until charred at edges; set aside.
4 min timer
3
In the same skillet, cook marinated pork ribbons in batches over high heat for 5-6 minutes until crisped and caramelized.
6 min timer
4
Toss hot crispy pork with charred pineapple, mound onto warm corn tortillas, and top with diced raw onion and cilantro.
1 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
