Dairy-Free Al Pastor Street Tacos
Transform your taco night with these bold and flavorful Dairy-Free Al Pastor Street Tacos, a true celebration of Mexican street food. This recipe perfectly balances smoky, sweet, and tangy flavors with tender marinated pork shoulder coated in a vibrant chili-pineapple sauce, then grilled to caramelized perfection. Fresh pineapple adds a delightful sweetness, while warm corn tortillas and classic toppings like cilantro, diced onion, and a squeeze of lime bring everything together. With no dairy in sight, these tacos are perfect for those with dietary restrictions without compromising on authenticity or taste. Whether you're hosting a taco party or enjoying a casual dinner, these al pastor tacos are guaranteed to impress.
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Ingredients
- 2 pounds pork shoulder
- 3 pieces dried guajillo chilies
- 2 pieces dried ancho chilies
- 1/2 medium, peeled and cored fresh pineapple
- 1/4 cup white vinegar
- 1/4 cup orange juice
- 2 tablespoons achiote paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 units garlic cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 8 pieces corn tortillas
- 1 bunch, chopped fresh cilantro
- 1 small, diced white onion
- 1 unit, cut into wedges lime
Directions
Step 1
Soak the dried guajillo and ancho chilies in hot water for about 15 minutes until they are rehydrated and soft.
Step 2
Cut half of the fresh pineapple into rings and reserve for grilling. Cut the other half into chunks for marinating.
Step 3
In a blender, combine rehydrated chilies, white vinegar, orange juice, achiote paste, cumin, oregano, garlic cloves, salt, and black pepper. Add the pineapple chunks and blend until smooth.
Step 4
Cut the pork shoulder into thin slices, about 1/4 inch thick. Place in a large bowl and pour the chili-pineapple marinade over the pork. Mix to coat evenly, cover, and refrigerate for at least 4 hours, preferably overnight.
Step 5
Preheat a grill or a grill pan over medium-high heat. Grill the pineapple rings until charred on both sides, about 3 minutes per side. Remove from heat, chop into small pieces, and set aside.
Step 6
Grill the marinated pork slices for about 6-8 minutes on each side or until fully cooked and slightly caramelized. Remove from grill and let rest for a few minutes.
Step 7
Warm the corn tortillas on the grill for about 1 minute per side until soft and pliable.
Step 8
To assemble the tacos, chop the grilled pork into small pieces and distribute evenly among the tortillas.
Step 9
Top each taco with grilled pineapple pieces, chopped cilantro, diced onion, and a squeeze of lime juice. Serve immediately while warm.
Nutrition Facts
| Serving size | (1892.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3184.9 |
| Total Fat 124.8g | 0% |
| Saturated Fat 39.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 800.5mg | 0% |
| Sodium 5516.9mg | 0% |
| Total Carbohydrate 256.4g | 0% |
| Dietary Fiber 47.6g | 0% |
| Total Sugars 31.6g | |
| Protein 248.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 618.5mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 5692.0mg | 0% |
Source of Calories