Tacos al Pastor (Pork and Pineapple Tacos)

Ingredients

• 1 lb pork shoulder, thinly sliced
• 1 cup fresh pineapple, diced
• 12 corn tortillas
• 1/2 cup white onion, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp achiote paste
• 1 tsp dried oregano
• 1 tsp chili powder

Instructions

1. 1

   In a bowl, mix achiote paste, chili powder, and oregano until well combined to create a marinade.

2. 2

   Add the sliced pork to the marinade, tossing to coat evenly, and let it sit for at least 15 minutes to absorb the flavors.

3. 3

   Heat a large skillet over medium-high heat (about 375°F / 190°C) and cook the pork for 5-7 minutes until browned and cooked through.

4. 4

   Add the diced pineapple to the skillet and cook for another 2-3 minutes until the pineapple is slightly caramelized and edges are golden.

5. 5

   Warm the corn tortillas on a separate skillet or flat top over medium heat for about 30 seconds per side until pliable.

6. 6

   Assemble the tacos by placing a generous amount of the pork and pineapple mixture onto each warm tortilla.

7. 7

   Top with chopped white onion and fresh cilantro. Serve immediately.