Tacos Al Pastor

Tacos Al Pastor

Just returned from a friend’s wedding in Baja California, where a large crowd consumed copious amounts of terrific food and beverages (tequila, mezcal, cervezas and Taft Street wine). Tacos were ever present – here is one of my favorite renditions.


  • 1 3 pound boneless pork loin
  • 1 white onion, chopped
  • 1 pineapple; peeled, cored, cut into spears
  • ¼ cup white vinegar
  • 2 tablespoons ancho chili powder
  • 4 cloves garlic, chopped
  • 1 chipotle in adobo pepper sauce
  • salt
  • teaspoon oregano


  • 3 limes, quartered
  • ½ cup cilantro, chopped
  • 1 small red onion, diced
  • 24 regular corn tortillas, warmed


  1. Cut pork in thin slices. Flatten further with bottom of a pan. Place in bowl.
  2. Place chopped onion in blender with 2 spears of pineapple, vinegar, chipotle, chili powder, salt and oregano. Puree until smooth.
  3. Pour marinade over pork and refrigerate for at least 4 hours and up to overnight.
  4. Heat skillet or grill to high and sear each piece of pork 3-4 minutes. Grill pineapple spears until charred. Roughly chop both.
  5. Serve meat and pineapple on a double tortilla topped with cilantro, red onion and lime.

Makes 12 double tacos

We enjoyed these with Taft Street {into Noir, Sauvignon Blanc and Rose of Pinot Noir. Take your pick!

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