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Quick Tacos al Pastor

Quick Tacos al Pastor

The Crispy Chef
These quick tacos al pastor deliver authentic smoky, sweet, and spicy flavors in just 30 minutes — no trompo required. Tender marinated pork, caramelized pineapple, and fresh toppings come together for the perfect weeknight taco fix.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings (2 tacos each)
Calories 320 kcal

Equipment

  • Large skillet or cast-iron pan
  • Blender or food processor
  • Large mixing bowl
  • Tongs
  • small dry skillet for tortillas

Ingredients
  

  • 2 lbs pork shoulder or pork butt, cut into ½-inch pieces
  • 3 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 cup hot water
  • 1/4 cup orange juice
  • 2 tbsp white vinegar
  • 2 tbsp achiote paste (or substitute)
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 16 small corn tortillas (6-inch)
  • 2 cups fresh pineapple, diced
  • 1 large white onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  • salsa verde or hot sauce, to taste
  • 2 tbsp vegetable oil
  • optional toppings: queso fresco, avocado, pickled jalapeños, crema

Instructions
 

  • Heat a dry skillet and toast guajillo and ancho chiles for 30–60 seconds per side until fragrant.
  • Soak toasted chiles in hot water for 15 minutes. Drain and blend with orange juice, vinegar, achiote paste, garlic, oregano, cumin, smoked paprika, pepper, salt, cloves, and cinnamon until smooth.
  • Place diced pork in a large bowl and coat with marinade. Let marinate at least 10 minutes (up to 30 minutes).
  • Heat oil in skillet over medium-high heat. Add marinated pork in batches and cook 8–10 minutes, letting it sear before tossing, until cooked through with crispy edges.
  • Add diced pineapple during the last 3–4 minutes of cooking. Let it caramelize and heat through.
  • Warm tortillas in a dry skillet or microwave. Fill with pork-pineapple mixture, top with onion, cilantro, lime, and salsa.
  • Serve immediately while hot. Enjoy with extra lime and salsa verde.

Notes

Marinate the pork longer (up to 24 hours) for deeper flavor. Substitute chicken thighs or mushrooms for a lighter version. Adjust heat by adding chipotle for spicier tacos or honey for a milder touch. Leftovers make great quesadillas, burrito bowls, or breakfast tacos.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 24gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 580mgPotassium: 560mgFiber: 4gSugar: 6gVitamin A: 450IUVitamin C: 18mgCalcium: 65mgIron: 2.4mg
Keyword pork tacos, quick tacos, tacos al pastor, weeknight dinner
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