Tacos al Pastor



Serving size

3 tacos
60 Minutes
60 minutes

This recipe can be multiplied and makes great leftovers hot or cold. Note that active cooking time does not include marinating time.

Tacos al Pastor


1 clove Garlic, raw (finely minced)
1 Tbsp. Apple cider vinegar
2 medium Chipotle peppers In adobo sauce (finely minced)
1/2 tsp., leaves Dried oregano
1/4 tsp.. Ground cumin
2 Tbsp Orange juice
1/4 tsp. Salt (divided)
1 medium White onions (thinly sliced)
8 ounces Pork tenderloin (thinly sliced)
1 spray Spray olive oil
2 cup, chunks Pineapple (sliced into 1/4 inch slices)
1/2 lime yields Lime juice, raw
1 pepper Jalapeno pepper (seeded and minced)
2 Tbsp. Coriander (cilantro) leaves, raw (coarsely chopped)
1 to taste Black pepper
6 tortilla, medium (approx 6 inch dia) Corn tortillas


Place the garlic, vinegar, peppers, oregano, cumin, orange juice, 1/8 teaspoon salt and 3/4 of the sliced onion in a bowl.

Toss until well blended and add the pork tenderloin.

Toss until well blended and marinate at least one hour (up to overnight is best).

While the pork is marinating, spray a griddle or large skillet with oil and heat over high heat.

When the pan is hot, add the sliced pineapple and grill on each side for about 4 minutes until lightly browned.

Remove and let cool. Cut into a dice and place in a bowl with the lime juice, jalapeno, cilantro, 1/8 teaspoon salt and pepper.

Toss well and chill.

When almost ready to serve, place a large skillet in the oven and preheat to 400°F.

Add the pork and onion mixture and cook for about 15 to 20 minutes. Toss every 5 minutes or so.

Place the pork in the tortillas and top with the pineapple.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a spicy, savory, and sweet taco from Central Mexico that is super easy to make and cheap.

Traditionally it would be made with guajillo, pasilla, and ancho peppers – and you can do that – but it will take a bit more time and a bit more money.

"I think jalapeno sounds like a bunch of letters piling into a beat-up old word to get tacos."

Edmond Manning, King Perry