Tacos Al Pastor

Name: Tacos Al Pastor
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Yield: Makes 6 tacos
Ingredients: 1 pound pork tenderloin, cut into 1/2-inch cubes; 1 (8-oz.) can pineapple tidbits in juice, drained; 1 medium onion, chopped; ¼ cup chopped fresh cilantro; 1 tablespoon Mexican-style chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon pepper; 1 teaspoon chopped garlic; ¾ teaspoon salt; 1 tablespoon canola oil; 6 (8-inch) soft taco-size corn or flour tortillas, warmed; Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño

10 Ratings
10 Reviews

Tacos Al pastor is a Mexican dish featuring a pork and pineapple mixutre. By marinating the pork with pineapple, the protein in the pork breaks down resulting in very tender meat. These tacos are genererally served on soft tortillas and include cilantro, onions, lime juice, pineapple, and salsa.

By Maria Corbalan

Recipe by Southern Living June 2009

Gallery

Credit: Beth Dreiling Hontzas; Stylist: Leigh Anne Montgomery

Recipe Summary

prep:

15 mins

cook:

10 mins

chill:

4 hrs

total:

4 hrs 25 mins

Yield:

Makes 6 tacos

Nutrition Info

Directions

Step 1
Combine pork and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.

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Step 2
Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.
Step 3
Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.
Step 4
Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup pork mixture (not including toppings).
Step 5
Spicy Chicken-Pineapple Tacos: Substitute 1 lb. skinned and boned chicken thighs, chopped, for pork tenderloin. Proceed with recipe as directed.
Step 6
Per taco with flour tortilla and 1/2 cup chicken mixture (not including toppings): Calories 230; Fat 4g (sat 3g, mono 5g, poly 1g); Protein 5g; Carb 7g; Fiber 8g; Chol 50mg; Iron 8mg; Sodium 564mg; Calc 62mg

Source

Taco Xpress, Austin, Texas

Nutrition Facts

Per Serving:

221 calories; fat 8.1g; saturated fat 1.9g; mono fat 2.8g; poly fat 1g; protein 18.2g; carbohydrates 17.7g; fiber 0.8g; cholesterol 50mg; iron 1.9mg; sodium 552mg; calcium 58mg.

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Mame

02/23/2016

I've made this numerous times in a crockpot using a pork loin (rather than a tenderloin). Skip the marinating and dump it all together. So easy to feed a family and have leftovers. After cooking it slowly throughout the day, it shreds beautifully. Adjust the seasonings based on the added weight and use a full size can of pineapple.

Brittany

02/03/2016

This turned out really good! Didn't use cilantro bc I don't care for it. Didn't have Mexican-style chili powder, so used a combo of regular chili powder and chipotle chili powder - it was HOT - next time I will only use a little bit of the chipotle chili powder. Will definitely be making this again!

AmyNJames

05/09/2013

Just mediocre.

tjburkhardt

08/02/2012

Meh, WAY too sweet! El Pastor should be savory and the pineapple should only be used to breakdown the chewiness of the meat, not add a syrupy sweetness. I gave it a 2 cause if wasn't totally awful. It just wasn't right. I will continue on my mission for fabulous El Pastor.

keeper4u

08/13/2011

This is a very good recipe, and very easy. Thank you

amymemphis

08/19/2010

Love this recipe! Great flavor! One of mine and my husband's favorites!

LS5216

01/27/2010

I wanted to like this - I have been trying really hard to get some good Mexican/Southwestern recipes, and I even lived in Austin for a while, so I really wanted to like this - even made it twice. We won't be making it again. It just isn't that good, especially for the effort. I love pork tacos, but my quest for the perfect pork taco recipe continues.

kab47895

10/07/2009

Do not normally remember to go back and rate recipe's but this was good enough to let everyone know they should try it...home-made pico goes great

greenvilleSCfan

05/31/2009

This was very good. Loved that it could be completely prepped the night before.

PHansen

05/29/2009

What a great recipe for Sunday dinner. The meat is prepared the day before. It is perfectly seasoned and preparing the day beofre makes the meat tender and delicious. I served with fresh guacamole and our favorite mexican dip. It was a hit and will be a regular on our family menu!

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