Easy Tacos Al Pastor

Easy Tacos Al Pastor

Course: Main Course
Cuisine: Mexican
Keyword: al pastor tacos, tacos using pork tenderloin
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 8 hours
Total Time: 30 minutes
Servings: 6 tacos
Energy: 102 kcal
Author: Jennifer

Delicious, spiced pork, combined with grilled pineapple and onion and served with a fresh salsa with fresh pineapple.

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Ingredients

  • 1 2 lb pork tenderloin

Marinade:

  • 3 cloves garlic minced
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp ground pepper
  • 1/3 cup pineapple juice
  • 1/4 cup white vinegar
  • 2 Tbsp Achiote paste *See notes for alternative
  • 2 canned chipotle peppers chopped + 1 tsp adobo sauce
  • 1/8 tsp salt

For Tacos:

  • 1-2 rings canned pineapple
  • 1/4 small red onion

For salsa:

  • 1/4 cup red onion diced
  • 1 medium jalapeno seeded and diced
  • 1 tomato seeds removed and diced
  • 3 rings canned pineapple diced
  • 1/4 cup chopped cilantro
  • Juice of 1/2 lime
  • Pinch of salt

For serving:

  • 6 small white corn tortillas heated or grilled
  • lime wedges for drizzling

Instructions

  1. Prepare the marinade: Combine all the marinade ingredients in a small saucepan. Bring to a boil, stirring to combine. Remove to a food processor and process until smooth. Pour into a bowl and let cool completely (can pop in the fridge to speed up the process, but be sure it is cooled before adding to the meat).
  2. Remove the silverskin and any visible fat from the pork tenderloin. Butterfly the pork, but slicing from end to end, almost, but not all the way through. Open up and press flat. Place into a plastic bag. Pour cooled marinade into bag and rub to coat the meat. Seal bag and refrigerate 8-24 hours.
  3. Before cooking meat, prepare salsa by combining all ingredients in a bowl. Stir to combine, cover and set aside.
  4. *Regardless of how you are cooking, the pineapple and onion will not take as long to cook as the pork, so simply remove when done and continue cooking the pork until cooked through.
  5. To cook on BBQ: Grill pork, pineapple rings and onion quarter until pork is cooked through and pineapple and onion are nicely grilled.
  6. To cook in grill pan on stove top: Cook pork, pineapple rings and onion quarter over medium-high heat until cooked through and/or grilled.
  7. To cook in the oven: Place pork, pineapple rings and onion quarter on a foil-lined baking sheet under the oven broiler, about 6-8 inches from the heat. Cook until cooked through.
  8. Remove pork, pineapple rings and onion to a cutting board. Allow pork to rest a few minutes, then, using a sharp knife, cut the pork, pineapple and onion into small slices and toss to combine.
  9. To serve: Heat or grill tortillas. Spoon in some of the pork/pineapple/onion mixture. Top with salsa. Serve with lime wedges, for drizzling.

Recipe Notes

If you don't have Achiote paste, you can add 1 tsp paprika to the marinade instead.