Add to Recipe Box
Buy all ingredients to make this recipe from your local grocer:
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!Learn How It Works
Share this recipe using:
Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason: The mixture of smoky, spicy chiles, sweet pineapples and fresh onions and cilantro is taco perfection.
Traditionally, Tacos al Pastor are made by marinating pork in chile sauce, layering the meat on a vertical rotisserie, adorning with a pineapple and roasting slowly for hours a process that’s almost impossible to replicate at home. So 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 whenever a craving strikes!
For the pork:
GOYA® Guajillo Chilles
GOYA® Pasilla Chiles or GOYA® Ancho Chiles
chipotle chile from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
medium white onion, halved
1 can (20 oz.)
GOYA® Pineapple Chunks
GOYA® White Vinegar
GOYA® Minced Garlic
2½-3 lb. boneless, skinless pork butt, cut into ½” cubes
GOYA® Vegetable Oil
For the garnish:
1 pkg. (10 oz.)
GOYA® Corn Tortillas, warmed
finely chopped fresh cilantro
lime, cut into wedges
Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste looses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro.
Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.
Achieving perfectly warm and pliable tortillas can be tricky business: Our tried-and-true method: steaming. To do, fill a steamer with ½” water; bring to a boil and reduce heat to medium-low. In the meantime, wrap the tortillas in a dish towel. Then, place the bundle in the steamer, cover with a tight-fitting lid and heat until warm, about 10 minutes.
No Reviews Yet