Savory, spicy, and just a little sweet, these Al Pastor tacos pack big flavor thanks to marinated pork and juicy pineapple. They’re a natural match for a slightly off-dry Chenin Blanc, which highlights the spice and balances every bite with a bright, fruity finish.
Pairs with: Chenin Blanc – A juicy, off-dry version softens the heat and complements the sweetness of the pineapple.
Ingredients
- 1 1/2 lbs boneless pork shoulder or loin, thinly sliced
- 3 dried guajillo chiles, stemmed and seeded
- 2 cloves garlic
- 1/2 cup pineapple juice
- 1/4 cup white vinegar
- 2 tbsp achiote paste
- 1 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 tbsp oil for cooking
- 8 small corn tortillas
- 1/2 cup diced pineapple (grilled or fresh)
- 1/4 cup chopped red onion
- Fresh cilantro and lime wedges
Directions
- Soak chiles in hot water for 15 minutes until soft. Blend with garlic, pineapple juice, vinegar, achiote paste, oregano, cumin, and salt until smooth.
- Pour marinade over pork and refrigerate for at least 2 hours, preferably overnight.
- Heat oil in a skillet and cook pork slices over medium-high heat until browned and cooked through, about 6–8 minutes.
- Warm tortillas. Assemble tacos with pork, diced pineapple, onion, and cilantro.
- Serve with lime wedges and a glass of Chenin Blanc.