Tacos al Pastor is a classic Mexican taco filling of pork tenderloin marinated in classic spices along with pineapple for vibrant flavors.
Classic Mexican Dishes like Beef Barbacoa, Chicken Carnitas, and Tacos Al Pastor are a simple and delicious way to bring some authentic south of the border flavor to your weekday meals.
Sabrina’s Tacos Al Pastor
This is an easy, delicious Mexican recipe that takes a while to marinate but almost no time at all to cook. With just a little planning ahead, you can have an easy and flavorful weeknight dinner that everyone will love. Tacos al Pastor are filled with pork tenderloin pieces that have been marinated in a tangy, spiced sauce of fresh pineapple, onion, fresh cilantro, chili powder, and handful of other pantry spices.
Recipe Card
Ingredients
Al Pastor Marinade:
- 1 pound pork tenderloin , cut into 1/2-inch cubes
- 8 ounces pineapple tidbits in juice , drained
- 1 medium onion , chopped
- 1/4 cup fresh cilantro , chopped
- 1 tablespoon Mexican-style chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon coarse ground black pepper
- 1 teaspoon garlic , chopped
- 3/4 teaspoon salt
To Serve:
- 1 tablespoon vegetable oil
- 6 corn taco shells , warmed
- 1/2 cup onion , chopped
- cilantro , chopped
Instructions
- Combine pork and remaining marinade ingredients in a large zip-top plastic freezer bag.
- Seal and chill 4 to 24 hours in refrigerator.
- Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done.
- Serve filling on warm tortillas and top with onion and cilantro.
Notes
Nutrition
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Chef’s Notes
For this Tacos al Pastor recipe, you’ll want to let the pork tenderloin sit in the spice mixture to marinate for at least 4 hours. If you have the extra time, let it sit overnight to fully flavor and tenderize the meat for the best tacos ever. The sauce and pork cooking will surely fill your kitchen with mouthwatering smells that will make tummies growl for the now perfectly flavored meat.
Table of Contents
About this Recipe
These tacos are a light main dish and go great with your favorite Mexican side dishes like Mexican Rice and refried beans. For the toppings, these street tacos are normally served with chopped white onion and fresh cilantro. Feel free to add all your favorite toppings, like Guacamole, cheese, lime wedges, fresh salsa, and sour cream.
Ingredients
- Pork Tenderloin: Flavorful and tender, pork is a classic choice here and might bring a welcome change from chicken and steak.
- Pineapple Tidbits: The pineapple adds sweetness and acidity, and using it in small bits allows the fruit to spread out in your marinade and coat the meat.
- Onion: Even if you don’t love biting into onion pieces, the flavor onion brings is undeniable. Don’t skip it in this marinade.
- Fresh Cilantro: A staple in Mexican cooking, though it’s true that cilantro isn’t for everyone. You can use fresh parsley for a green, leafy addition to your plate that will also bring nice flavor.
How to Store
- Serve: Tacos al Pastor can be at room temperature for up to 2 hours before it should be stored in the refrigerator or freezer.
- Store: Store leftover al Pastor in an airtight container or plastic bag for up to 3 days in the refrigerator. For best flavor, reheat on the stove top in a skillet until warmed through.
- Freeze: You can freeze the pork filling in a freezer-safe plastic bag or an airtight container for up to 3 months. Always cool the meat to room temperature completely before storing. Thaw overnight in the refrigerator before reheating in a skillet on low heat.
Variations
- Spices and add-ins: Try adding paprika, onion powder, guajillo chilis, or a Cajun blend to add a bolder flavor. If you want really authentic flavors, add achiote paste, a traditional blend of oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt.
- Citrus: Drizzle pineapple juice, orange juice, or lime juice over the meat in the last few minutes of cooking. You can also cut fresh lime wedges and serve them on the side. Try some orange juice in the marinade to infuse the pork with a sweeter taste.
- Meat: This recipe calls for pork tenderloin but you can use other cuts of pork or different types of meat. Meats like pork shoulder or beef chuck roast will need longer marinating times to become tender, so you should marinate them for at least 10 hours. Chicken breast or chicken thighs take less time to tenderize so that will reduce the marinating time.
Related Recipes
Sides for Tacos Al Pastor
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Sabrina, this is called a marinade and you mention the sauce it creates, but I don’t see anything liquid in your list of ingredients, not even oil.
Did I miss something?
Hi Laura! The pineapple tidbits and pork will provide enough moisture to help evenly spread the dry ingredients. It’s not a heavy liquid based marinade but it gets the job done excellently. Enjoy?