Mexican · main
Al Pastor Tacos with Grilled Pineapple
Al Pastor Tacos with Grilled Pineapple reads fruity 6.2, umami 6.2 and sweetness 5.4 on Palate's 0–10 flavor X-ray — a Mexican main, about 2 hr 42 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.4 / 10
- Sweet & Fruity — 7.9 / 10
- Sour & Bright — 6.7 / 10
- Bitter & Earthy — 4.9 / 10
- Rich & Fat — 4.0 / 10
- Aromatic & Spice — 4.3 / 10
The measured notes (of 18)
Fruity 6.2 · Umami 6.2 · Sweetness 5.4 · Sourness 5.3 · Salinity 5.0 · Citrus 4.7 · Smoke 4.3 · Marine & Briny 4.2 · Richness 3.8 · Heat 3.5 · Allium 3.2 · Funk & Ferment 3.1 · Herbaceous 2.8 · Earthy 2.4 · Floral 1.9 · Warm Spice 1.6 · Bitterness 1.2 · Nutty 0.6
What's in it (16)
- boneless pork — 907 g
- anchovy paste — 99 g
- pineapple juice — 237 g
- white vinegar — 59 g
- chipotle chile — 200 g
- garlic — 12 g
- ancho chili powder — 15 g
- cumin — 5 g
- dried leaf oregano — 1 g
- salt — 5 g
- pineapple — 473 g
- corn tortillas — 1200 g
- white onion — 55 g
- cilantro — 15 g
- limes — 130 g
- vegetable oil — 27 g
Time & effort: about 2 hr 42 min (12 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 205.9 kcal, 9.9 g protein, 4.2 g fat, 33.9 g carbs
Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.
How it's cooked (8 steps)
- In a blender, combine the achiote paste, pineapple juice, vinegar, chipotle chiles with their adobo sauce, garlic, ancho chile powder, cumin, oregano, and salt; blend until smooth, about 1 minute.
- Add the pork slices to a large zip-top bag or bowl, pour in the marinade, and toss to coat every piece. Refrigerate at least 2 hours, or up to overnight for deeper flavor.
- Remove the pork from the refrigerator 30 minutes before cooking so it comes closer to room temperature and sears evenly.
- Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat until just smoking. Working in batches to avoid crowding, sear the pork slices until deeply charred at the edges and cooked through, 2-3 minutes per side, until an instant-read thermometer reads 145 F. Transfer to a cutting board.
- Wipe out the skillet, add the remaining tablespoon of oil, and sear the pineapple chunks over high heat until caramelized and lightly charred at the edges, 3-4 minutes, flipping once.
- Roughly chop the seared pork into small, trompo-style bits, about 1/2-inch pieces.
- Warm the tortillas directly over a gas flame or in a dry skillet over medium heat until lightly charred and pliable, about 20 seconds per side; keep wrapped in a towel.
- Fill each tortilla with chopped pork and grilled pineapple, then top with diced onion and cilantro. Serve with lime wedges for squeezing.
Dishes with a similar flavor shape
- Ikan Bakar (Malaysian Grilled Fish) — Malaysian
- Cajun Shrimp and Sausage Skillet — Cajun/Creole · Cajun
- Sheet-Pan Tandoori Salmon and Vegetables — Indian
- Tacos al Pastor — Mexican
- Cochinita Pibil — Mexican
Keep reading: what fruity, umami, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.