Savory Beef Al Pastor Tacos (Printable Version)
Grilled al pastor-style beef on corn tortillas with pineapple, cilantro, red onion, and tangy salsa.
# What You'll Need:
→ Beef & Marinade
01 - 1.1 pounds beef flank or sirloin, thinly sliced
02 - 2 tablespoons adobo sauce
03 - 2 tablespoons pineapple juice
04 - 1 tablespoon apple cider vinegar
05 - 2 tablespoons orange juice
06 - 1 tablespoon chipotle chili powder
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 2 cloves garlic, minced
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon black pepper
13 - 1 tablespoon olive oil
→ Tacos & Toppings
14 - 8 small corn tortillas
15 - 1 cup fresh pineapple, diced
16 - 1/2 cup red onion, finely chopped
17 - 1/2 cup fresh cilantro, chopped
18 - 1 lime, cut into wedges
19 - Salsa verde or preferred salsa, for serving
# Directions:
01 - In a mixing bowl, combine adobo sauce, pineapple juice, apple cider vinegar, orange juice, chipotle chili powder, oregano, cumin, smoked paprika, garlic, kosher salt, black pepper, and olive oil. Whisk until fully blended.
02 - Add the thinly sliced beef to the marinade and mix to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 4 hours for intensified flavor.
03 - Heat a grill pan or skillet over medium-high heat. Working in batches, grill the marinated beef until lightly charred and cooked through, about 3 to 4 minutes per side. Slice or chop into bite-sized pieces.
04 - Warm the corn tortillas on the grill pan or directly over a gas flame until pliable and slightly charred.
05 - Fill each tortilla with grilled beef. Top with diced pineapple, chopped red onion, fresh cilantro, and salsa. Serve immediately with lime wedges on the side.
# Expert Hints:
01 -
- The quick marinade packs a punch with barely any wait time—perfect for last-minute cravings.
- This beefy twist on classic tacos is so satisfying, it became my go-to anytime friends popped over hungry.
02 -
- Trying to cook all the beef at once will crowd the pan and steam it—in batches is always better for caramelization.
- Letting the beef rest a minute before chopping keeps it juicy; I learned this after serving a too-dry first batch.
03 -
- Slicing the beef against the grain makes every bite tender.
- A splash more pineapple juice in the marinade can work wonders if the beef’s a little lean.