Authentic Mexican-style tacos featuring marinated beef with traditional al pastor spices, grilled pineapple, and fresh toppings. These street food favorites bring the vibrant flavors of Mexico City taquerias to your home kitchen.
Recipe Details
Ingredients
- 800g beef sirloin or flank steak, thinly sliced
- 4 dried guajillo chiles, stems and seeds removed
- 2 chipotle chiles in adobo
- 2 tbsp adobo sauce from chipotle can
- 4 cloves garlic
- 1/2 white onion, roughly chopped for marinade
- 125ml fresh orange juice
- 60ml fresh lime juice
- 2 tbsp white vinegar
- 2 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp black pepper
- 2 tsp salt
- 200g fresh pineapple, diced
- 18 small corn tortillas
- 1 white onion, finely diced for serving
- 60g fresh cilantro, chopped
- for serving lime wedges for serving
- for serving salsa verde for serving
- 2 tbsp vegetable oil for cooking
Instructions
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Toast 4 dried guajillo chiles in dry skillet for 30 seconds per side until fragrant. Soak in hot water for 15 minutes until softened.
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In blender, combine drained chiles, 2 chipotle chiles in adobo, 2 tbsp adobo sauce from chipotle can, 4 cloves garlic, 1/2 white onion, 125ml fresh orange juice, 60ml fresh lime juice, 2 tbsp white vinegar, 2 tsp Mexican oregano, 1 tsp ground cumin, 1 tsp black pepper, and 2 tsp salt. Blend until smooth.
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Place 800g beef sirloin or flank steak in large bowl or bag. Pour marinade over beef, ensuring all pieces are coated. Marinate at least 2 hours or overnight.
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Heat 2 tbsp vegetable oil for cooking in large skillet or grill pan over high heat. Remove beef from marinade and cook in batches for 2-3 minutes per side until charred and cooked through.
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In same pan, quickly grill 200g fresh pineapple pieces for 1-2 minutes until lightly caramelized.
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Warm 18 small corn tortillas on griddle or directly over gas flame until lightly charred and pliable.
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Slice cooked beef into small pieces. Fill each tortilla with beef, grilled pineapple, 1 white onion, and 60g fresh cilantro.
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Serve immediately with for serving lime wedges for serving and for serving salsa verde for serving on the side.
Tips
Chile Preparation: Don't skip toasting the dried chiles - this step adds crucial depth of flavor. Remove all seeds for less heat or leave some for more spice.
Beef Slicing: Slice meat very thinly against the grain for tender results. Partially freezing for 30 minutes makes slicing easier.
Marinade Time: Minimum 2 hours, but overnight marination develops the best flavor. The acidity helps tenderize the meat.
High Heat Cooking: Cook beef over high heat for proper charring and to prevent overcooking. Work in batches to avoid overcrowding.
Tortilla Warming: Properly warmed tortillas make all the difference. They should be pliable and slightly charred for authentic texture.