Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos)

Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason. We've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins

Ingredients

• 1 lime, cut into wedges
• 2 tablespoons finely chopped fresh cilantro
• Goya Adobo with Pepper, to taste
• 1 (10 ounce) package Goya Corn Tortillas, warmed
• 5 Goya Guajillo Chiles
• 5 Goya Pasilla Chiles or Goya Ancho Chiles
• 1 chipotle pepper from a can of Goya Chipotle Chile in Adobo Sauce
• 1 medium white onion, halved
• 1 (20 ounce) can Goya Pineapple Chunks
• 2 tablespoons Goya Minced Garlic
• 1 teaspoon Goya Cumin
• 1 (2 1/2 pound) boneless, skinless pork butt, cut into 1/2-inch cubes
• 2 tablespoons Goya Vegetable Oil
• 0.25 cup Goya White Vinegar

Recipe Instructions

Step 1

Bring 2 cups water in a medium saucepan to a boil over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low; simmer until chiles soften, about 10 minutes. Transfer to a plate; remove and discard stems and seeds.

Step 2

Meanwhile, strain pineapple; reserve juice and pineapple chunks separately. Coarsely chop 1/2 onion; slice remaining 1/2 onion and set aside.

Step 3

Combine guajillo chiles, pasilla chiles, pineapple juice, chopped 1/2 onion, vinegar, garlic, chipotle, and cumin in the bowl of a food processor; purée until smooth, about 2 minutes. Transfer to a saucepan over medium-high heat; bring to a boil. Cook until chile paste loses raw onion taste, about 2 minutes. Season with Adobo; cool.

Step 4

Combine pork cubes, cooled chile paste, and pineapple chunks in a large glass or ceramic bowl with a lid or a large resealable plastic bag; toss to coat (cover bowl or squeeze out excess air, and seal the bag). Marinate in the refrigerator at least 2 hours, or up to 24 hours.

Step 5

Heat oil in large skillet over medium-high heat. Strain pork and pineapple; discard marinade. Cook pork and pineapple in batches in skillet until dark golden brown on all sides and cooked through, about 15 minutes; transfer to a large serving plate.

Step 6

Serve pork and pineapple in warm tortillas with sliced onion, cilantro, and lime wedges.