Grills and Tandoor
Tandoori Al Pastor Pork Tacos with Charred Pineapple Recipe
This recipe takes the iconic Mexican taco form and applies the bold logic of an Indian tandoori marinade. By swapping traditional achiote for a spiced yogurt base, the pork develops a tender, smoky crust that perfectly complements the sweetness of charred pineapple.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
- Level
- Medium
- Per serving
- 480 kcal
Method
Toast the whole cumin seeds, coriander seeds, cardamom pods, cloves, and cinnamon stick in a dry pan over medium heat until fragrant, then grind them into a fine powder.
In a large bowl, whisk together the ground spices, yogurt, Kashmiri chili powder, ginger-garlic paste, and vinegar to create the tandoori marinade.
Toss the thinly sliced pork in the marinade, ensuring every piece is coated. Let it marinate for at least 4 hours, or overnight for the best flavor.
Heat a heavy cast-iron skillet or a grill pan over high heat. Sear the pork slices in batches until they are deeply charred and cooked through, about 3-4 minutes per side.
Grill the pineapple rings in the same pan until they have dark grill marks, then chop them into small chunks.
Warm the tortillas and fill each with the tandoori pork, topped with charred pineapple, fresh cilantro, and a squeeze of lime.
Notes
Use a cast-iron skillet to mimic the intense, dry heat of a traditional clay tandoor.
Do not crowd the pan when searing the pork, or it will steam rather than char.
Kashmiri chili powder is essential for the vibrant red color without overwhelming heat.
Slice the pork as thin as possible to ensure the marinade penetrates deeply and the meat cooks quickly.
