The Easiest Al Pastor Tacos (Tacos de Trompo)
Want the flavor of Al Pastor Tacos in less than 30 minutes? This stovetop recipe is made with ground pork, pineapple and lots of seasoning. These tacos taste like the real deal!
Ingredients
- 16 ounces ground pork
- 2 teaspoons garlic, minced (about 2 cloves)
- 1 tablespoon olive oil, divided
- 2 poblano peppers, seeded, diced
- ¼ cup tomato paste
- ½ cup pineapple tidbits, fresh/diced small or canned/drained
- 1 tablespoon pineapple juice, can be reserved from canned pineapple
For the chipotle seasoning blend:
- ½ tablespoon chili powder
- 1 teaspoon chipotle pepper, ground
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- ¼ teaspoon salt
For the quick-pickled shallots (optional)
- 2 shallots, halved and peeled into thin strips
- 2 limes, juiced
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
For serving:
- 12 small “street taco” size tortillas, warmed
- extra pineapple chunks, fresh cilantro, optional
Instructions
- Prepare the chipotle seasoning blend: To a small bowl, add all of the ingredients for the chipotle seasoning blend. Stir to combine.
- Cook the ground pork: Next, cook the pork. Add 1.5 teaspoons of olive oil to a non-stick skillet over medium-high heat. Add the ground pork and chipotle seasoning blend to the hot skillet. Sauté and crumble the ground pork into small pieces as it cooks until it is longer pink, about 5-7 minutes.
- Pickle the shallots (optional): While the pork cooks, make the shallots, in a small bowl, combine the shallot strips, lime juice and salt and pepper. Toss to combine. Allow to rest at room temperature while you prepare the rest of the recipe.
- Add minced garlic to the browned pork. Sauté 30-60 seconds until the garlic begins to turn a light golden brown, but does not burn.
- Transfer pork and garlic mixture into a bowl and allow to rest.
- Soften the peppers: To the same uncleaned skillet, add the remaining 1.5 teaspoons olive oil and heat over medium-high heat. Add diced poblano pepper and sauté for 3-4 minutes, until softened.
- Finish the pork: To the skillet with the poblano peppers, add the cooked pork, tomato paste, pineapple chunks and pineapple juice. Stir occasionally on medium heat until the tomato paste has completely coated the pork and the pineapple chunks are warmed through, about 3-4 minutes.
- Serve: Assemble your tacos with a warm tortilla and a scoop of the pork mixture. Top with the pickled shallots, a squeeze of lime juice, extra pineapple bits and cilantro.
Notes
Use red onion instead of shallot if that's what you have!
Serving: 1taco, Calories: 139kcal, Carbohydrates: 7g, Protein: 7g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 27mg, Sodium: 151mg, Potassium: 255mg, Fiber: 2g, Sugar: 3g, Vitamin A: 354IU, Vitamin C: 22mg, Calcium: 23mg, Iron: 1mg
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