Tacos Al Pastor

This Mexican recipe is extra hot. The dried guajillo chilies pack a lot of heat and give an authentic spiciness to the pineapple and pork filling. Serve in warm corn tortillas with onion, cilantro, and sour cream.

Tacos Al Pastor
Servings: 6 Prep 35 mins Marinate 1 hr or overnight Cook 4 mins


  • 1 20 ounce can pineapple chunks in juice
  • 2 dried guajillo or ancho chilies (about 1 ounce from a 2-ounce package)
  • 3 cloves garlic, peeled
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumins
  • 1/4 teaspoon salt
  • 2 tablespoons cider vinegar
  • 1 pound boneless center-cut pork loin chops, trimmed of any fat
  • 1 vegetable oil
  • 2 teaspoons cornstarch blended with 1 tbs. water
  • 1 package corn tortillas, heated
  • 1 red onion, finely chopped
  • 1/4 cup loosely packed cilantro leaves
  • 1/2 cup reduced-fat sour cream, thinned with 2 tablespoons milk

Make It

1. Drain pineapple, reserving juice. Place juice in a small saucepan with 1/2 cup water. Bring to a boil; add chilies. Let soak 30 minutes.

2. Remove stems from softened chilies, then pour chilies and liquid into a blender or food processor. Add 3/4 cup of the pineapple chunks, the garlic, oregano, cumin, salt and vinegar. Puree until smooth.

3. Slice pork in half horizontally, then chop into small pieces. Place in a shallow glass dish or resealable bag and add chile-pineapple mixture. Cover with plastic wrap or seal bag and marinate in refrigerator at least 1 hour or overnight. Meanwhile, dice remaining pineapple pieces. Refrigerate for later.

4. Heat oil in a large nonstick skillet over high heat. Scoop pork pieces from the marinade with a slotted spoon and add to pan. Discard marinade. Cook pork for 3 minutes. Add reserved pineapple pieces and cornstarch-water mixture. Cook 1 minute, until pork is cooked through and sauce is thick. Serve mixture in warm corn tortillas, topped with onion, cilantro and sour cream.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 321, Fat, total (g): 9, chol. (mg): 55, sat. fat (g): 3, carb. (g): 38, fiber (g): 3, pro. (g): 20, sodium (mg): 399, Percent Daily Values are based on a 2,000 calorie diet.