Tacos al pastor are the heart of any taco night: juicy, golden, with that sweet touch of pineapple and the final kick of a good salsa. This recipe is for those who want to enjoy the classic flavor without complications—simple steps, and results that taste like a craving fully satisfied.
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500 g pre-marinated al pastor meat (from a butcher or trusted store)
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½ pineapple, diced
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1 white onion, finely chopped
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1 bunch of cilantro, chopped
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Limes, halved
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Corn tortillas
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Querendona sauce to taste
Heat the meat:
In a large, hot skillet, cook the al pastor meat until nicely browned on the outside. No need to add oil if it’s already marinated.
Brown the pineapple:
In the same pan, add the pineapple and sauté until it lightly caramelizes. That’s the magic touch.
Warm the tortillas:
Heat them on a dry skillet or griddle until soft and hot.
Assemble the tacos:
Place the meat on the tortillas, add pineapple, chopped onion, cilantro, and a squeeze of lime.
Serve with the right sides:
Don’t forget Querendona garlic sauce and your favorite salsa to top it off perfectly.
A smooth yet bold sauce—perfect for balancing the rich flavors of al pastor. Its roasted garlic base and creamy texture cling beautifully to the meat and pineapple, as if made for it.
At Querendona, we believe cooking doesn’t have to be complicated to be delicious. That’s why our recipes are made for real life—when weeknight cravings strike, when impromptu dinners with friends happen, or when you simply want great food without the fuss.
