Jump to Recipe
Tacos Al Pastor with Pineapple Salsa inspired by Jimmy's Harborside
AI generated image
Inspired by Jimmy's Harborside

Tacos Al Pastor with Pineapple Salsa

Main Course
These vibrant tacos feature tender, chili-rubbed pork tenderloin infused with traditional al pastor flavors. The pork is paired with a sweet-tangy pineapple salsa that balances the savory meat perfectly. Finished with a smooth cilantro crema and bright verde sauce, these tacos offer complex flavors and contrasting textures in each bite.
Prep Time 30 mins
Cook Time 25 mins
Inactive Time 60 mins
Total Time 115 mins
Servings 4

Ingredients

  • 2 lbs Pork tenderloin (Trimmed)
  • 3 whole Guajillo chiles (Dried, stems and seeds removed)
  • 2 whole Ancho chiles (Dried, stems and seeds removed)
  • 4 large Garlic cloves
  • 1/2 medium White onion (Plus 1/2 cup diced for serving)
  • 1 small Pineapple (Peeled, cored, and diced (divided use))
  • 1/4 cup Apple cider vinegar
  • 2 tbsp Achiote paste (Or substitute paprika and cumin)
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano (Mexican oregano preferred)
  • 1/4 tsp Cinnamon (Ground)
  • 1/8 tsp Cloves (Ground)
  • 1 1/2 tsp Salt (Divided)
  • 1/2 tsp Black pepper
  • 2 tbsp Olive oil
  • 1 cup Cilantro (Divided use)
  • 1 medium Jalapeño (Seeded and diced)
  • 3 tbsp Lime juice (Divided use)
  • 1/2 cup Sour cream
  • 1/2 cup Green salsa (salsa verde) (Store-bought or homemade)
  • 12 small Corn tortillas (6-inch diameter)

Tools You'll Need

  • Blender
  • Resealable plastic bag
  • Ovenproof skillet
  • Aluminum foil
  • Instant-read thermometer
  • Cutting board
  • Sharp knife
  • Small mixing bowls
  • Tongs for warming tortillas

Chef's Tip

For the most tender and juicy results, use an instant-read thermometer to remove the pork from heat at exactly 140°F. Then let it rest tented with foil for 10 minutes, which will allow carryover cooking to bring it to the perfect 145°F while keeping all the juices inside.

Instructions

  1. Prepare chiles: Toast guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 2-3 minutes. Transfer to a bowl and cover with hot water. Soak for 20 minutes until soft.
  2. Make marinade: Drain chiles. In a blender, combine chiles, garlic, half the onion, 1/4 cup diced pineapple, vinegar, achiote paste, cumin, oregano, cinnamon, cloves, 1 teaspoon salt, and pepper. Blend until smooth.
  3. Marinate pork: Place pork in a resealable bag. Add marinade and massage to coat. Refrigerate for at least 1 hour, up to overnight.
  4. Make pineapple salsa: Combine 1 1/2 cups diced pineapple, 1/4 cup chopped cilantro, diced jalapeño, 1/2 cup diced onion, 1 tablespoon lime juice, and 1/4 teaspoon salt. Set aside.
  5. Prepare cilantro crema: Blend 1/2 cup cilantro, sour cream, 1 tablespoon lime juice, and 1/4 teaspoon salt until smooth. Refrigerate until serving.
  6. Cook pork: Preheat oven to 425°F. Remove pork from marinade, reserving marinade. Heat oil in an ovenproof skillet over high heat. Sear pork on all sides until browned, about 2-3 minutes per side.
  7. Roast pork: Brush pork with reserved marinade. Transfer skillet to oven and roast until internal temperature reaches 140°F, about 15-20 minutes. Tent with foil and rest for 10 minutes.
  8. Warm tortillas: Heat tortillas according to package directions or directly over a gas flame for about 10 seconds per side.
  9. Slice and serve: Thinly slice pork against the grain. Serve in warm tortillas topped with pineapple salsa, cilantro crema, and salsa verde.

Plating

Arrange two or three corn tortillas on each plate, slightly overlapping. Divide the sliced pork among the tortillas, then top with a generous spoonful of bright pineapple salsa. Drizzle with the cilantro crema and a small amount of the verde sauce. Garnish with additional fresh cilantro leaves and a lime wedge on the side.

Storage & Reheating

The pork can be marinated up to 24 hours ahead. Pineapple salsa can be made up to 4 hours ahead and refrigerated. Cilantro crema will keep for up to 3 days in the refrigerator. Leftover cooked pork can be refrigerated for up to 3 days and is excellent reheated for tacos or added to grain bowls.

About This Recipe

Jimmy's Harborside's Tacos Al Pastor offered their take on this traditional Mexican street food. The restaurant's version maintained the signature flavors while adapting the presentation for their diners. This recipe preserves the essential combination of chili-marinated pork and sweet pineapple that defines al pastor, while making the technique more approachable for home cooks.

How did it turn out?

We'd love to hear about your experience making this recipe!