Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos) Recipe
Home-style tacos al pastor bring the beloved flavors of traditional chile and pineapple pork tacos to your kitchen with authentic preparation methods and ingredients. This classic recipe recreates the iconic Mexican street food through proper marination and cooking techniques that develop complex flavors. The combination of spiced pork and caramelized pineapple creates the perfect balance that made al pastor tacos world-famous.
Cook Time:
35 mins
Additional Time:
2 hrs
Total Time:
3 hrs
Servings:
6
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Ingredients
Pork:
5 Goya guajillo chiles
5 Goya pasilla chiles or Goya ancho chiles
1 (20 ounce) can Goya pineapple chunks
1 medium white onion
¼ cup Goya white vinegar
2 tablespoons Goya minced garlic
1 chipotle pepper in adobo sauce
1 teaspoon Goya ground cumin
Goya adobo with pepper, to taste
1 (2 ½ pound) boneless, skinless pork butt, cut into ½ -inch cubes
2 tablespoons Goya vegetable oil
Tacos:
1 (10 ounce) package Goya corn tortillas, warmed
2 tablespoons finely chopped fresh cilantro
1 lime, cut into wedges
Directions
Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low; simmer until chiles soften, about 10 minutes. Transfer chiles to a plate; remove and discard stems and seeds. Discard water.
Meanwhile, strain pineapple; reserve juice and pineapple chunks separately. Coarsely chop ½ onion; slice remaining ½ onion and set aside.
Combine guajillo chiles, pasilla chiles, pineapple juice, chopped ½ onion, vinegar, garlic, chipotle, and cumin in the bowl of a food processor; purée until smooth, about 2 minutes. Transfer to a saucepan over medium-high heat; bring to a boil. Cook until chile paste loses raw onion taste, about 2 minutes. Season with adobo; cool.
Combine pork cubes, cooled chile paste, and pineapple chunks in a large glass or ceramic bowl with a lid or in a large resealable plastic bag; toss to coat (cover the bowl or squeeze out excess air and seal the bag). Marinate in the refrigerator 2 to 24 hours.
Heat oil in large skillet over medium-high heat. Remove pork and pineapple from marinade and shake off excess. Discard marinade. Cook pork and pineapple in batches in the skillet until dark golden brown on all sides and cooked through, about 15 minutes; transfer to a large serving plate.
Serve pork and pineapple in warm tortillas with sliced onion, cilantro, and lime wedges.
Cook’s Notes From La Cocina Goya:
We recommend warming, soft tortillas, every time. But, achieving perfectly warm and pliable tortillas can be tricky. We find the microwave results in gummy, chewy rounds while the oven dries them out. Our tried-and-true method is steaming. To do that, fill a steamer with ½ inch water; bring to a boil and reduce heat to medium-low. Meanwhile, wrap tortillas in a dish towel; place in the steamer, cover with a tight-fitting lid, and heat until warm, about 10 minutes.
