Cook and Scale
Tacos al Pastor
4 servings · 45 min total
Marinated pork seared until charred, tucked into warm tortillas with sweet pineapple, onion, and cilantro. The taqueria classic at home.
Ingredients
- 700 g pork tenderloin, thinly sliced
- 2 tbsp smoked paprika
- 1 tbsp chilli powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 3 garlic, minced
- 3 tbsp pineapple, blended
- 2 tbsp apple cider vinegar
- 2 tbsp vegetable oil
- 200 g pineapple, diced
- 12 wheat tortilla
- 1 onion, finely chopped
- 4 tbsp fresh cilantro, chopped
- 2 lime, cut into wedges
- salt to taste
Contains: Gluten
Allergen info is best-effort — please verify yourself.
Method
- 1.
Marinate the pork — Whisk the smoked paprika, chili powder, cumin, oregano, garlic, blended pineapple, vinegar, and oil into a marinade. Coat the sliced pork and marinate for at least 15 minutes.
- 2.
Sear the pork — Heat a large skillet over high heat and sear the pork in batches for 4 minutes per batch until charred at the edges. Season with salt and set aside.
- 3.
Char the pineapple and tortillas — In the same pan, char the diced pineapple for 3 minutes until caramelized. Warm the tortillas briefly on both sides.
- 4.
Assemble and serve the tacos — Fill each tortilla with pork and pineapple, then top with chopped onion and cilantro. Serve with lime wedges.