Heat the corn tortillas over a grill, open flame, or in a large pan over medium heat for 20 to 30 seconds per side or until they are warm and steaming. Cover them with a towel to keep them warm.
Cook the sliced pineapple on a pan under the broiler on high for 3 to 4 minutes per side or directly on a hot grill for 2 to 3 minutes per side or until lightly charred. Medium dice them.
Thinly slice the cooked al pastor meat onto a heated corn tortilla. You can use two shells if you’d like.
Next, generously garnish with diced red onions, cilantro, and pineapple. Repeat the process until all the ingredients are used evenly.
Serve the tacos al pastor with lime slices.
Notes
Make-Ahead: These tacos are meant to be eaten as soon as assembled. However, keep the meat warm and all the ingredients separate up to 30 minutes before serving.How to Store: Cover all the ingredients separately and keep them in the refrigerator for up to 5 days. These will not freeze well.How to Reheat: Heat the desired amount of al pastor meat in a medium-sized pan with 2 to 3 tablespoons of water and heat over low heat until warm.You can use fresh uncooked pineapple as well.Flour tortillas can be used instead of corn, but it is not traditional.Feel free to double up on the tortillas if you see they are tearing.