Skillet Tacos al Pastor with Charred Pineapple
Mise en Place / Ingredients[15]
- 2 lbs Thinly sliced pork shoulder cutlets
- 3.5 oz Achiote seasoning paste block (El Yucateco)
- 4 whole Rehydrated Guajillo chiles
- 4 cloves Fresh garlic cloves, peeled
- 1 whole White onion (1/2 for marinade + 1/2 finely diced for serving)
- 0.25 cup Apple cider vinegar
- 0.5 cup Fresh orange juice
- 1 tsp Ground cumin
- 1 tsp Dried Mexican oregano
- 1.5 tbsp Kosher salt
- 1 cup Fresh pineapple, cut into 1/2-inch slices for roasting and dicing
- 2 tbsp Pork lard or vegetable oil (for searing)
- 16 pieces Taquería style corn tortillas
- 0.5 cup Fresh cilantro, finely chopped
- 2 whole Fresh limes, cut into wedges for serving
🛒 US Supermarket Brand Guide
Authentic Mayan annatto base giving classic crimson hue. • 📍 Hispanic specialty aisle.
Cooking Sequence & Checkpoints
Puree achiote paste, guajillo chiles, 1/2 white onion, orange juice, apple cider vinegar, garlic, dried Mexican oregano, ground cumin, and kosher salt.
✓ Checkpoint: Smooth scarlet marinade.
Coat each thin pork cutlet thoroughly in adobo. Chill 2 hours.
✓ Checkpoint: Vibrant red marinated pork.
Sear sliced pork strips in smoking cast iron with lard in batches. Char 1/2-inch pineapple slices alongside, then dice.
✓ Checkpoint: Blistered, crispy edges.
Heap sizzling meat on warm corn tortillas with charred diced pineapple, chopped fresh cilantro, diced white onion, and lime wedges.
✓ Checkpoint: Street-style taco platter.
🔬 Why It Works:
Pineapple Bromelain & Flash Heat: Pineapple bromelain tenderizes pork while high cast-iron heat caramelizes the marinade into crunchy taco crust.
⚠️ Troubleshooting:
Meat turned mushy: Keep marinade under 3 hours; sear fresh pineapple separately.