Pasilla-Piloncillo Pork Tacos with Grilled Pineapple and Cilantro Cream

Name: Pasilla-Piloncillo Pork Tacos with Grilled Pineapple and Cilantro Cream
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.1 lb pork loin, sliced into strips; 3 tbsp grated piloncillo; 2 whole dried pasilla chile; 1/3 cup orange juice; 2 tbsp lime juice; 3 cloves garlic; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 1 1/2 cups fresh pineapple; 1/2 cup sour cream; 1/2 cup fresh cilantro; 2 tbsp water; 3/4 cup red onion; 12 tortillas corn tortillas; 1/2 cup crumbled queso fresco

Original Mexican-inspired tacos featuring seared pork glazed with piloncillo, pasilla chile, and citrus, served on corn tortillas with grilled pineapple, fresh cilantro cream, and red onion for a balance of sweet, smoky, and herbal flavors.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g pork loin, sliced into strips (in strips delgadas)
40 g grated piloncillo (or sugar mascabado oscuro)
2 pieces dried pasilla chile (without semillas)
80 ml orange juice (freshly squeezed)
30 ml lime juice (divided)
3 cloves garlic (2 for the carne and 1 for the cream)
2 g ground cumin
1 g dried oregano
8 g salt (divided)
2 g black pepper (divided)
30 ml vegetable oil (divided)
220 g fresh pineapple (en bastones or cubes small)
120 g sour cream
20 g fresh cilantro (leaves and stalks tiernos, divided)
30 ml water (for hidratar the chile si es necesario)
100 g red onion (en pluma fina)
12 pieces corn tortillas (small)
60 g crumbled queso fresco

Nutrition facts

per serving

510 kcal

Calories

31 g

Protein

36 g

Carbs

27 g

Fat

4 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat a cast-iron skillet or griddle over medium-high heat for 3 minutes. If you prefer warming the tortillas in the oven, preheat it to 350°F / 180°C.
2
Toast the pasilla chiles in the hot skillet for 20 to 30 seconds per side, pressing lightly, until fragrant but not burnt. Place them in a bowl with the orange juice, 15 ml (1 tbsp) of the lime juice, and 30 ml (2 tbsp) water. Let them soak for 10 minutes to soften.
3
Blend the soaked chiles with their soaking liquid, 2 garlic cloves, piloncillo, cumin, oregano, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) pepper until you have a thick marinade.
4
Toss the pork with the marinade in a bowl and let it rest for 10 minutes while you prepare the remaining components.
5
In another bowl, mix the sour cream with 1 garlic clove, half of the cilantro, the remaining 15 ml (1 tbsp) lime juice, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) pepper. Stir until smooth and lightly green, then refrigerate.
6
Mix the red onion with a pinch of salt and let it sit for 10 minutes to soften its bite.
7
Heat 15 ml (1 tbsp) vegetable oil in the skillet over medium-high heat. Add the pineapple and cook for 3 to 4 minutes, turning once or twice, until browned at the edges. Remove and set aside.
8
Add the remaining 15 ml (1 tbsp) vegetable oil to the same skillet. Cook the marinated pork in a single layer over medium-high heat for 8 to 10 minutes, stirring occasionally, until fully cooked, browned, and glossy. The safe internal temperature of the pork should reach 145°F / 63°C before resting.
9
Warm the corn tortillas on a griddle for 20 to 30 seconds per side, or wrap them in foil and heat in the oven at 350°F / 180°C for 5 to 7 minutes.
10
Assemble the tacos by placing pork on each tortilla, then adding grilled pineapple, red onion, a spoonful of cilantro cream, the remaining fresh cilantro, and crumbled queso fresco.
11
Serve immediately while the pork is hot and the pineapple still has caramelized edges.

Chef tips

For deeper flavor, marinate the pork for 30 minutes in the refrigerator. If you want more heat, add a pinch of ground chile de árbol to the marinade or the cream.

Substitutions

You can replace the pork loin with sliced chicken thigh. Sour cream can be swapped for thick plain Greek yogurt. Queso fresco can be replaced with mild cotija.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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