Tacos al Pastor with Roasted Pineapple Salsa (Grilled Pork Tacos)

These pineapple and pork tacos are a prime example of fusion food—a cross between Middle Eastern spit-grilled meat, and the guajillo-rub grilled pork served by Mexican street vendors. The meat is quite tender and further enhanced by a spicy, deep-red chipotle-based salsa. The pork has a bit of an orange hue but isn’t spicy only nicely seasoned. Garnish with cilantro, a squeeze of lime, salsa, and red onions.

You can marinate the meat a couple of days before your event. The morning of your fiesta, grill the pork, cut, and reserve. To save even more time, cook the meat the day before your fiesta and make your pineapple salsa the day of your party and then combine the meat and the salsa. Reheat it all in an iron skillet on your grill and let your amigos serve themselves.

The combination of the pineapple and the pork gives these tacos a bright taste with a succulent finish created by the added smokiness of the chipotle peppers. Comfort wrapped up in a tortilla. Let your friends and family serve themselves and you can sit back, have a drink, and enjoy your fiesta. Super easy for everyone.

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Tacos al Pastor with Roasted Pineapple Salsa

Yield: Makes enough for 20 tacos

Ingredients:

Tacos al Pastor:
3 guajillo chiles (softened)
3 chipotle chiles in adobo sauce, plus 2 tablespoons of the canning sauce
1/4 cup olive oil
1/2 cup fresh orange juice
½ red onion, roughly chopped
2 pineapple rounds, cored
3 garlic cloves
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon ground cumin
2 pounds pork loin sirloin, thinly sliced
Corn tortillas

Roasted Pineapple Salsa:
1/4 of a medium pineapple, sliced 1/4-inch-thick rounds
1 medium red onion, minced
1 to 2 jalapenos, minced (optional)
2 tablespoons lime juice
Salt to taste

Directions:

Tacos al Pastor:
Remove stem and seeds from guajillo chile pods and place pods in hot water for about 15 minutes to soften.

In a blender, combine the softened guajillo chile pods, chipotle chiles, adobo sauce, oil, juice, onion, pineapple, garlic, salt, and spices. Blend until smooth. Place the pork chops in a large gallon re-sealable bag and pour the marinade over the meat. Cover and refrigerate for at least one hour, but I would suggest overnight to lock in the flavors.

On a hot grill lay pork chops in a single layer. When richly browned, usually just about 3 to 4 minutes, flip and brown the other side.

As the meat is done, transfer it to a cutting board and chop it up (between 1/4 and 1/2-inch pieces). Scoop into a skillet and place on a warm grill keeping the meat warm.

Roasted Pineapple Salsa:
Cut a pineapple into rings. Lightly brush both sides of the pineapple rings with vegetable oil. Grill turning once, until lightly charred, about 3 minutes per side.

Chop it up and mix with red onion, jalapeno, lime juice, and salt and pepper.

Add the salsa to the pork and toss everything together.

Serve with tortillas and salsa for your guests to make soft tacos.

Written by Yvette / Photos by Jeanine

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7 Responses to “Tacos al Pastor with Roasted Pineapple Salsa (Grilled Pork Tacos)”

  1. 1
    Rosa — May 5, 2012 @ 2:44 am

    That looks mighty scrumptious!

    Happy Cico de Mayo!

    Cheers,

    Rosa

    • Muy Bueno replied: — May 7th, 2012 @ 10:31 am

      Thank you Rosa! Hope your weekend was fun!

  2. 2
    Flavors of the Sun — May 5, 2012 @ 7:29 am

    ¡Feliz Cinco de Mayo! This is a perfect way to reproduce tacos al pastor in the home, so reminiscent of all the tacos de pastor with pineapple dripping down from the top of the pile in puestos all over Mexico. Just great. Thank you.

    • Muy Bueno replied: — May 7th, 2012 @ 10:31 am

      Thank you so much! The marinade turned out incredible! Our tacos got lots of compliments at our li’l Cinco de Mayo celebration. And truly the recipe is VERY EASY. It made for a very relaxing fiesta ;)

  3. 3
    Adri @FoodieBeFit — May 8, 2012 @ 3:04 pm

    My all time favorite tacos! Have never had the courage to make them at home, maybe I’ll give this a try. Problem is if they come out good, I might have to eat them every other day :s

    • Muy Bueno replied: — May 9th, 2012 @ 10:56 am

      The recipe is soooo easy! And very tempting to make more often at home. You totally need to give this recipe a try. Maybe freeze half before you eat it all. LOL!

  4. 4
    Jehancancook — May 9, 2012 @ 3:06 pm

    This looks amazing! I’m glad you posted the recipe, I was hoping that you did when I saw the Cinco De Mayo post. Thanks.

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