- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 690 kcal
Quick summary
“A famous Mexican street food dish made of thin strips of pork marinated in pineapple juice with garlic, chili powder, cumin, and oregano. Grilled on a hot griddle until toasted, they are served on soft corn tortillas with grilled pineapple, onion, and cilantro.”
What you need to know
- Natural pineapple juice tenderizes the pork meat fibers during the marinade by the action of its natural enzymes.
- The very hot griddle caramelizes the surface of the meat in quick strips preserving the internal juices.
- The pineapple toasted in the skillet provides sweet and sour acidity that balances the seasoned profile of chili and cumin.
Ingredients
Main
- 1 kg of pork (shoulder or leg) in thin strips
- 1/2 cup of pineapple juice
- 2 tablespoons oil
- 1 tablespoon of chili powder
- 2 cloves garlic, minced
- 1 tablespoon of cumin
- 1 tablespoon oregano
- Salt and pepper to taste
- Corn tortillas
- Minced onion to taste
- Fresh cilantro to taste
- Grilled pineapple slices
Instructions
Principal
- In a bowl, mix the pork with the pineapple juice, oil, chili, garlic, cumin, oregano, salt, and pepper. Cover and let marinate for at least 1 hour.
- Heat the skillet or griddle over medium-high heat and grill the meat strips until they are well browned, about 15-20 minutes. Set aside.
- In the same skillet, grill the pineapple slices until they start to caramelize, about 3-4 minutes on each side.
- In each corn tortilla, place some of the grilled meat, pieces of pineapple, and finish with chopped onion and cilantro.
- Repeat until all are assembled and serve still warm.
Chef's tips
- Cut the meat into millimeter strips with the piece slightly firm to better absorb the aromatic seasonings.
- Heat the corn tortillas in a dry skillet for thirty seconds to make them flexible before assembly.
- Chop the cilantro and onion very finely to sprinkle at the moment of serving, preserving the raw freshness of the vegetables.
Variations
- Gringas al Pastor: assemble the meat and pineapple with melted mozzarella cheese between two toasted tortillas.
- Al Pastor Bowl: serve the marinated meat over loose white rice, seasoned black beans, and avocado slices.
- Tacos with Red Onion: replace the white onion with thin slices of red onion pickled with lemon juice.
Substitutions
- The pork leg can be replaced by chicken thigh in strips or thinly sliced pork loin.
- Corn tortillas can be swapped for thin wheat tortillas lightly toasted on the griddle.
- Chili powder can be replaced by a mixture of sweet paprika with spicy paprika and ground cumin.
How to store
Store the grilled meat and pineapple in sealed containers in the refrigerator for up to four days. To reheat while maintaining juiciness, sauté quickly in a hot skillet with a few drops of olive oil; assemble the tacos right away.
Can it be frozen?
Raw pork seasoned with the marinade can be frozen for up to ninety days. Thaw in the refrigerator for twelve hours before grilling on a very hot griddle. Do not freeze the assembled tortillas.
What to serve with
Pair with Tahiti lime wedges, Mexican green salsa, seasoned refried beans and hibiscus agua fresca or light beer.
Frequently asked questions
Can the meat marinate for more than twenty-four hours?
It is not recommended to exceed two hours in fresh pineapple, as the enzyme can break down the fibers and make the meat mushy.
Can I make the roast meat on the skewer like in the street recipe?
Yes, assemble slices of meat interspersed with slices of pineapple on a firm skewer and roast in an oven at 200°C or grill, slicing little by little.
How to heat corn tortillas without breaking?
Heat in a hot, dry skillet for twenty to thirty seconds on each side; keep them wrapped in a clean kitchen towel until serving.
Why is pineapple placed in the pork marinade?
Pineapple contains the enzyme bromelain, which breaks down meat fibers making it extremely tender, in addition to providing a sweet and sour flavor.
