Easy and affordable, this smoky recipe for Shortcut Tacos al Pastor with Pineapple Salsa is ideal for quick weeknight dinners and can be used in different ways like taco bowls or salads throughout the week. Learn how to make the basic version, then use up any leftovers with a zesty pineapple salsa twist. This flavorful meal is ready in about 45 minutes.
Jump to RecipeShortcut Tacos al Pastor with Pineapple Salsa Ingredients
- 1 tablespoon vegetable oil, plus more for drizzling
- 1 red onion, diced
- 2 cloves garlic, chopped
- 2 dried ancho chiles, stemmed, seeded and cut into 2-inch pieces
- 1/3 cup orange juice
- 1/4 cup distilled white vinegar
- 1 tablespoon honey
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Kosher salt
- 2 pounds boneless pork shoulder, sliced 1/4-inch thick
- 8 to 12 corn tortillas
- 1/2 medium pineapple, cored and finely chopped
- 1/2 cup cilantro leaves, chopped
- Juice of 1 lime
- 1/2 habanero pepper, seeded and finely diced
- Lime wedges, for serving
How To Make Shortcut Tacos al Pastor with Pineapple Salsa
- Sauté the aromatics: Heat the oil in a medium saucepan over medium-high heat. Add half of the onions and cook until softened, about 1 minute.
- Simmer the marinade: Stir in the garlic, chiles, orange juice, vinegar, honey, and tomato paste. Bring to a simmer, add the cumin and oregano, and simmer for 5 minutes covered.
- Soften the chiles: Remove the pan from the heat and let it sit covered for 5 minutes. This allows the chiles to soften completely so they blend into a smooth sauce.
- Puree the sauce: Transfer the mixture to a blender and process until completely smooth. Let the marinade cool completely before applying it to the meat.
- Prepare the pork: Line a baking sheet with foil and drizzle with oil. Spread the pork slices in an even layer and coat both sides thoroughly with the cooled chile mixture using a pastry brush.
- Broil the meat: Place the tray under the broiler. Cook until charred and slightly crispy on both sides, flipping halfway through, for about 12 minutes total. Let the meat rest for 5 minutes.
- Warm the tortillas: Wrap the corn tortillas in foil and place them in the oven (turned off but still warm) to soften while you prepare the salsa.
- Mix the salsa: In a medium bowl, combine the chopped pineapple, cilantro, remaining diced onions, lime juice, and diced habanero. Add a pinch of salt to taste.
- Serve: Cut the charred pork into 1/4-inch-thick strips. Serve immediately inside the warm corn tortillas topped generously with the fresh pineapple salsa and extra lime wedges.
Recipe Tips
- How to get extra crispy meat edges: Ensure your broiler is fully preheated and keep the pork in a single layer on the tray so it chars rather than steams.
- How to handle spicy habaneros: Wear gloves when dicing the habanero and remove all seeds to control the heat level in your salsa.
- Best way to slice pork shoulder: For the easiest slicing, place the pork shoulder in the freezer for 20-30 minutes before cutting to firm it up.
- How to soften corn tortillas: If they feel brittle, lightly dampen a paper towel, wrap the tortillas, and microwave for 30 seconds before putting them in the foil.
What To Serve With Shortcut Tacos al Pastor with Pineapple Salsa?
This Shortcut Tacos al Pastor recipe is a vibrant, smoky meal that needs a refreshing side! A side of Mexican Street Corn (Elote) slathered in crema and cotija cheese is the classic choice. For a lighter touch, a crisp Cilantro Lime Slaw adds a lovely crunch that balances the rich pork! A cold glass of Hibiscus Tea (Agua de Jamaica) or a crisp Mexican Lager pairs wonderfully with the spicy, caramelized flavors.
How To Store Shortcut Tacos al Pastor with Pineapple Salsa
- Refrigerate: Place leftover pork and salsa in separate airtight containers for up to 3 days.
- Freeze: You can freeze the cooked and sliced pork for up to 2 months. Do not freeze the fresh pineapple salsa as the texture will become mushy.
Shortcut Tacos al Pastor with Pineapple Salsa Nutrition Facts
- Calories: 380 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 450mg
- Total Carbohydrates: 28g
- Protein: 26g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While you can cook the pork in a slow cooker with the marinade, you will miss the signature “al pastor” char. If using a slow cooker, shred the meat and crisp it up in a hot skillet before serving.
If you cannot find dried ancho chiles, you can use 1 tablespoon of high-quality chili powder and a teaspoon of smoked paprika, though the flavor profile will be less complex.
Fresh pineapple is highly recommended for the best texture and “crunch,” but canned pineapple tidbits (drained well) can work in a pinch.
Shortcut Tacos al Pastor with Pineapple Salsa Recipe
Course: DinnerCuisine: MexicanDifficulty: Easy6
servings25
minutes12
minutes380
kcalEasy and affordable, this smoky recipe for Shortcut Tacos al Pastor is ideal for batch cooking and can be used in different ways like taco bowls or salads throughout the week. Learn how to make the basic broiler version, then use up any leftovers with a zesty pineapple salsa twist.
Ingredients
1 tbsp vegetable oil
1 red onion, diced
2 garlic cloves
2 dried ancho chiles
1/3 cup orange juice
1/4 cup white vinegar
1 tbsp honey
1 tbsp tomato paste
1 tsp cumin
1 tsp oregano
salt
2 lbs pork shoulder
12 corn tortillas
1/2 pineapple
1/2 cup cilantro
1 lime
1/2 habanero
Directions
- Sauté half the onion and garlic; simmer with chiles, juices, and spices for 5 minutes.
- Blend the sauce until smooth and let cool.
- Brush pork slices with sauce and broil on a foiled tray for 12 minutes until charred.
- Mix chopped pineapple, remaining onion, cilantro, lime, and habanero for salsa.
- Slice pork into strips and serve on warm tortillas with salsa.
Notes
- Freeze the pork for 20 minutes for easier thin slicing.
- Adjust the habanero amount in the salsa to control the heat.
- Sear pork in a hot skillet if your broiler isn’t strong enough.
