Grilled Tacos al Pastor
We figured out how to get dripping, fall-apart tender meat for the best shortcut tacos al pastor.
- Makes4 servings
- Cook Time1 hour
- 2
Lebanese immigrants introduced spit-roasted meats known as shawarma to Mexico in the 19th century, and eventually tacos al pastor came to be. The dish consists of chili-seasoned spit-roasted pork shaved into thin slices and served in corn tortillas along with chopped pineapple, onion and cilantro. For our simplified version, we use pork tenderloin that has been pounded, briefly marinated and grilled. Chopped grilled pineapple tossed with fresh cilantro completes the tacos, along with a sprinkle of chopped white onion and, if desired, shredded red cabbage. To help simplify prep, purchase an already peeled and cored pineapple. The four chipotle chilies in this recipe yield medium-hot spiciness; if you like, reduce the heat by using only two or three. Leftover pork does not keep well because the raw pineapple will break down the meat. If you don't plan to serve all of the pork, set some aside before adding the sauce at the end.
Don't substitute regular chili powder for the ancho chili powder. Regular chili powder is a blend containing herbs, spices and salt in addition to chili; ancho chili powder is nothing more than ground ancho chilies. If you can't find ancho chili powder, purchase whole ancho chilies and remove the stems and seeds. Tear the pods into small pieces and pulverize them in a spice grinder.
Step 1
Cut seven ½-inch-thick rounds from the pineapple. Quarter 2 of the rounds, trimming and discarding the core, and place in a food processor or blender. Add the oil, brown sugar, garlic, chipotles and adobo, cumin, ancho powder and 4 teaspoons salt. Process or blend until smooth, about 1 minute, scraping the bowl or jar as needed. Pour ½ cup of the puree into a 13-by-9-inch baking dish; pour the rest into a small bowl, stir in 1 tablespoon of the lime juice and set aside.
Step 2
Place the tenderloin halves between 2 large sheets of plastic wrap. Using a meat mallet, gently pound the pork to an even ½-inch thickness. Season both sides of each piece with salt and pepper, place in the baking dish and turn to coat with the puree. Let marinate while you prepare the grill.
Step 3
Prepare a grill for direct, medium-high heat cooking. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, set all burners to medium-high. Heat the grill, covered, for 10 to 15 minutes, then clean and oil the cooking grate.
Step 4
Brush the 5 remaining pineapple rounds with oil and season with salt and pepper. Place in a single layer on the hot side of the grill and cook until charred on both sides, about 2 minutes per side. Transfer to a plate. Place the tenderloin halves on the hot side of the grill and cook, uncovered, until nicely grill-marked, about 3 minutes. Using a wide metal spatula, scrape the pork free from the grill grate, then flip. Cook until the second sides are nicely grill-marked and the center reaches 140°F or is just barely pink when cut into, about another 3 minutes. Transfer to a large plate and let rest for about 5 minutes.
Step 5
Chop the pineapple slices into rough ½-inch pieces, trimming and discarding the core. Transfer to a small bowl and stir in the cilantro, the remaining 1 tablespoon lime juice and ¼ teaspoon salt. Cut the pork crosswise on the diagonal into thin slices. Transfer to a medium bowl, pour in any pork juices on the plate, then stir in 3 tablespoons of the reserved pineapple puree. Serve the pork, the chopped pineapple and the remaining reserved pineapple puree with the tortillas, chopped onion and lime wedges.
Step 6
Follow the recipe through setting the pork aside to marinate. Heat the broiler to high with a rack about 4 inches from the element. Line a rimmed baking sheet with extra-wide foil and mist with cooking spray. Place the remaining 5 pineapple rounds in a single layer on the prepared baking sheet, brush with oil and season with salt and pepper. Broil until charred in spots, 7 to 10 minutes. Transfer the pineapple to a cutting board and set aside. Transfer the tenderloin to the same baking sheet and broil until charred in spots and the center reaches 140°F or is just barely pink when cut into, 7 to 10 minutes. Transfer to a large plate and let rest for about 5 minutes. Continue with the recipe, starting with chopping the pineapple.
