Mexican Street Tacos (Tacos Al Pastor)

Ingredients

• 4 pieces Ancho Chilies (seeded)
• 5 pieces Guajillo Chilies (seeded)
• 180 ml White Vinegar (distilled)
• 240 ml Pineapple Juice (unsweetened if possible)
• 65 g Achiote Paste (Mexican seasoning paste)
• 10 cloves Garlic (peeled)
• 28 g Brown Sugar (packed)
• 5 g Ground Cumin (freshly ground)
• 5 g Ground Cinnamon (ground)
• 30 g Kosher Salt (coarse)
• 5 lb Pork Shoulder (Boneless) (trim excess fat, sliced 0.5 cm thick)
• 4 pieces Metal Skewers (stainless steel, sturdy)
• 2 tbsp Olive Oil (high smoke point, for brushing grill)
• 1 whole Pineapple (peeled and quartered)
• 2 pieces Jalapeño Peppers (sliced thin)
• 1 piece Sweet Onion (cut into rounds)
• 0.25 cup Fresh Cilantro (packed, chopped)
• 2 pieces Lime (juice and zest)
• 12 pieces Corn Tortillas (soft, warmed before serving)
• 1 piece Avocado (sliced, optional)
• 0.5 cup Cotija Cheese (crumbled, optional)

Instructions

1. Rehydrate Dried Chilies

   Place the 4 ancho and 5 guajillo chilies in a heatproof bowl, cover with boiling water, and let sit until soft and pliable.

   Time: PT10M

2. Blend Marinade

   Drain the softened chilies and add them to a blender with 180 ml white vinegar, 240 ml pineapple juice, 65 g achiote paste, 10 peeled garlic cloves, 28 g brown sugar, 5 g ground cumin, 5 g ground cinnamon, and 30 g kosher salt. Blend until smooth and viscous.

   Time: PT5M

3. Slice Pork Shoulder

   Trim excess fat from the 4‑5 lb pork shoulder and slice into 0.5 cm (½ inch) strips.

   Time: PT10M

4. Marinate Pork Overnight

   Place the pork strips in a large bowl or baking dish, pour the achiote‑vinegar sauce over them, toss to coat thoroughly, cover with plastic wrap, and refrigerate for at least 8 hours (overnight).

   Time: PT12H

5. Prepare Pineapple Relish Ingredients

   Cut the top and bottom off the pineapple, peel, quarter, and set aside. Slice the sweet onion into rounds and the jalapeños thin.

   Time: PT10M

6. Thread Pork onto Skewers

   Thread the marinated pork strips onto metal skewers, packing them tightly to form a solid log.

   Time: PT5M

7. Set Up Indirect Heat Grill

   Light the grill and arrange the coals or burners so that 2/3 of the grill is hot (medium‑high) and 1/3 remains cool. Brush the grates lightly with oil.

   Time: PT10M

8. Sear Pork on Direct Heat

   Place the skewers over the hot zone and sear 2‑3 minutes per side until a light char appears.

   Time: PT5M

   Temperature: 350-400°F

9. Roast Pork Indirectly

   Move the skewers to the cool side, close the lid, and maintain grill temperature between 350‑400°F. Roast for 1.5‑2 hours, flipping occasionally, until the meat is tender and beautifully charred.

   Time: PT1H45M

   Temperature: 350-400°F

10. Rest Pork

    Remove the skewers, unwrap the meat, and tent with aluminum foil. Let rest for 20 minutes before slicing.

    Time: PT20M

11. Grill Pineapple Relish

    Turn the grill to high heat. Place pineapple quarters, jalapeño pieces, and onion rounds directly on the grates. Grill, turning as needed, until lightly charred (about 5‑7 minutes).

    Time: PT10M

    Temperature: high

12. Combine Relish with Herbs and Lime

    Chop the grilled pineapple, jalapeño, and onion into bite‑size pieces. In a bowl, mix with ¼ cup chopped cilantro, juice and zest of 2 limes, and a pinch of salt. Toss until evenly combined.

    Time: PT5M

13. Warm Corn Tortillas

    Place each corn tortilla on the grill or a hot skillet for about 30 seconds per side until lightly browned and pliable.

    Time: PT5M

14. Assemble Tacos

    Slice the rested pork lengthwise, place a generous amount on each warm tortilla, top with pineapple relish, and add optional avocado slices, crumbled cotija, and a lime wedge.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g