Name: Mexican Pineapple Pork Street Tacos
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 12 tacos (4 servings)
Cuisine: Mexican
Ingredients: 1.5 lb boneless pork shoulder, sliced into 1/8-inch-thick pieces; 3 dried guajillo chiles, stemmed and seeded; 2 tbsp achiote paste; 1/2 cup pineapple juice; 1/4 cup white vinegar; 4 garlic cloves; 1 tsp ground cumin; 1 tsp dried Mexican oregano; 1/4 tsp ground cloves; 1/2 tsp ground cinnamon; 1 tsp kosher salt; 2 cups fresh pineapple chunks (about 1/2 inch); 1 tbsp neutral oil; 12 small white corn tortillas; 1 small white onion, finely diced; 1/2 cup fresh cilantro leaves, chopped; 2 limes, cut into wedges; 1/2 cup salsa verde or salsa roja, for serving

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Tacos al Pastor is a beloved Mexican street food born from Lebanese shawarma tradition, featuring achiote-marinated pork roasted with sweet pineapple and stacked onto warm corn tortillas. Each taco is finished with crisp onion, fresh cilantro, a squeeze of lime, and a smoky salsa for the perfect sweet-savory-spicy balance.

Prep Time40 mins

Cook Time20 mins

Total Time60 mins

Servings4

Yield12 tacos (4 servings)

Nutrition Facts

Per serving (estimated)

510 kcalCalories
22 gFat
7 gSaturated Fat
48 gCarbs
7 gFiber
14 gSugar
30 gProtein
720 mgSodium
780 mgPotassium
140 mgCalcium
4 mgIron
32 mgVitamin C
120 mcgVitamin A

Ingredients

For the pork marinade

1.5 lb boneless pork shoulder, sliced into 1/8-inch-thick pieces
3 dried guajillo chiles, stemmed and seeded
2 tbsp achiote paste
1/2 cup pineapple juice
1/4 cup white vinegar
4 garlic cloves
1 tsp ground cumin
1 tsp dried Mexican oregano
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp kosher salt

For cooking and assembling

2 cups fresh pineapple chunks (about 1/2 inch)
1 tbsp neutral oil
12 small white corn tortillas
1 small white onion, finely diced
1/2 cup fresh cilantro leaves, chopped
2 limes, cut into wedges
1/2 cup salsa verde or salsa roja, for serving

Directions

Toast the guajillo chiles in a dry skillet over medium heat for 30 seconds per side until fragrant, then soak in hot water for 10 minutes. Drain and transfer to a blender with achiote paste, pineapple juice, vinegar, garlic, cumin, oregano, cloves, cinnamon, and salt. Blend until completely smooth.
Place the sliced pork in a large bowl or zip-top bag and pour the marinade over it, making sure every piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight, to develop the deep red color and flavor.
Heat the oil in a large cast-iron skillet or comal over medium-high heat. Working in batches, sear the marinated pork slices for 2 to 3 minutes per side until lightly charred at the edges.
Add the pineapple chunks to the skillet and cook for 3 to 4 minutes, turning occasionally, until caramelized and heated through. Chop the cooked pork into bite-sized pieces and toss together with the pineapple on a cutting board.
Warm the corn tortillas directly over a gas flame or in a dry skillet for about 20 seconds per side until pliable and lightly blistered. Stack two tortillas together for each taco to prevent tearing.
Spoon a generous portion of the pork and pineapple mixture into each doubled tortilla. Top with diced onion and chopped cilantro, then squeeze fresh lime juice over the top.
Serve immediately with salsa verde or salsa roja on the side and extra lime wedges. Encourage diners to add salsa to taste for the classic bright, smoky finish.

Cook’s Notes

If you cannot find achiote paste, substitute 2 tbsp of annatto seeds soaked in 3 tbsp hot water and blended with a pinch of paprika and a little lime juice for color and earthiness.
For a more traditional approach, layer the marinated pork and pineapple rings on a vertical spit or broil on a sheet pan in a single layer, then chop and finish in a hot skillet.
Double-stacking the corn tortillas is the street-vendor standard and prevents juicy fillings from tearing through the soft tortilla.
Always add a small amount of the cooked pineapple to each taco; the sweetness is essential to balance the warm spices and the acidity of the lime.
If guajillo chiles are unavailable, substitute 2 tbsp of ancho chile powder plus 1 tsp of chipotle in adobo for smoky heat.