Pirates Pantry

Plundering the seven seas for grub worth preserving

Grilled Tacos al Pastor with Pineapple & Queso Fresco

main-dishgrilledweekendmake-aheadsummerpartymexican

Prep
45 min
Cook
2 hours 30 min
Total
15 hours 15 min
Servings
8

For the Chile Marinade

Strain thoroughly for a smooth, rich marinade—this is the soul of the dish

Ingredients

  • 6 whole Dried Guajillo Chilies
  • 6 whole Dried Cascavel Chilies
  • 4 cloves Garlic Cloves
  • 2 whole White Onions, Quartered
  • ⅓ cup Apple Cider Vinegar
  • 1 cup Pineapple Juice
  • 1 cup Orange Juice
  • 2 whole Limes (Juice Only)
  • 1 stick Cinnamon Stick, Ground
  • 1 tablespoon Dried Oregano
  • ½ tablespoon Ground Cumin
  • 1 tablespoon Mesquite Seasoning (Or All-Purpose Blend)
  • 2 tablespoons Honey
  • ⅓ cup Adobo Sauce
  • 6 ½ pounds Pork Butt (Or 4 Pounds Pork Steak)

Instructions

  1. Place chilies, garlic, and onions in a large stockpot; cover with water and boil for 10 minutes until chilies are tender.
  2. Strain contents and transfer to a blender; blend until smooth.
  3. Pour blended mixture through a colander into a bowl to remove seeds and stems; return strained sauce to blender.
  4. In a separate bowl, whisk together vinegar, pineapple juice, orange juice, lime juice, cinnamon, oregano, cumin, seasoning, honey, and adobo.
  5. Add juice mixture to blender and blend thoroughly.
  6. Let marinade cool to room temperature.
  7. Place pork in a large bowl and coat with marinade; cover and refrigerate for at least 12 hours.

Prep: 20 min • Cook: 10 min • Wait: 12 hours

For the Grilled Pork & Pineapple

Use a vertical spit or meat stand for authentic al pastor cooking technique

Ingredients

  • 1 batch Marinated Pork
  • 1 whole Pineapple, Cut Into 1/2-Inch Thick Rings
  • 1 whole Purple Onion, Sliced Into Rings

Instructions

  1. Remove bone from pork and slice into 1/2-inch thick strips.
  2. Preheat grill to 350°F (177°C), using a blend of oak, mesquite, and apple woods if desired.
  3. Stack meat on a vertical spit or meat stand, placing a pineapple slice at the base and top.
  4. Place stand on indirect heat side of grill; close lid and cook for 1 hour.
  5. Rotate stand 180° and baste meat with juices from the base; continue cooking for 1–1.5 hours, basting every 15–20 minutes.
  6. Move meat stand to edge of indirect heat.
  7. Grill remaining pineapple slices and onion rings over direct heat until charred and tender.
  8. Grill any leftover meat slices over direct heat for 3–4 minutes per side.
  9. Remove meat stand and slice meat off in 1/2-inch thick cuts.
  10. Chop grilled pineapple and onions.

Prep: 25 min • Cook: 2 hours 20 min • Wait: No time

For the Avocado Cream (Optional)

A creamy complement to balance the bold chile flavors

Ingredients

  • 1 whole Ripe Avocado
  • ¼ cup Non-Fat Plain Greek Yogurt
  • ¼ cup Chopped Fresh Cilantro
  • 2 tablespoons Milk
  • 1 large clove Garlic, Minced
  • 1 whole Lime (Juice Only)
  • 1 pinch Kosher Salt And Ground Black Pepper

Instructions

  1. Blend all ingredients until smooth.
  2. Adjust thickness with additional milk if desired.

Prep: 5 min • Cook: No time • Wait: No time

Final Assembly

Ingredients

  • 12 whole Corn Tortillas
  • 1 batch Grilled Pork
  • 1 batch Grilled Pineapple & Onion
  • 1 as needed Queso Fresco, Crumbled
  • 1 as needed Chopped Fresh Cilantro
  • 1 as needed Lime Juice (For Garnish)

Instructions

  1. Warm tortillas on the grill until pliable.
  2. Fill each tortilla with grilled pork, pineapple, and onion.
  3. Top with queso fresco and cilantro.
  4. Drizzle with lime juice and serve immediately.

Notes

A fiery, smoky feast with sweet pineapple and bold chile marinade—these tacos are a captain’s reward after a long voyage. Keeps well in the ship’s stores for up to 3 days. For a zestier voyage, serve with avocado cream or pickled red onions.