Lemongrass Guajillo Pork Tacos

Tacos are the way to Chef Dale’s heart, and to prove it, he’s grilling up a sweet and smoky lemongrass and guajillo pork with pineapple, served with coconut and cotija cheese corn and an avocado jicama salad.


Lemongrass Guajillo Pork Tacos

  • 2 lbs thin cut pork shoulder
  • 1 lb chorizo sausage
  • 1 large white onion, thinly sliced into rings
  • 2 limes, juiced
  • 1 pineapple
  • 1/4 cup vegetable oil
  • salt
  • 1 medium white onion, chopped
  • 1 bunch cilantro, finely chopped
  • 12oz can pickled jalapeños
  • 2 packs corn tortillas, lightly grilled
  • 1 bunch radishes, thinly sliced

Red Curry Salsa

  • 3 tbsp Mae Ploy Thai red curry paste
  • 6 large guajillo chilis, toasted
  • 1 large tomato, diced
  • 1 medium white onion, diced
  • 3 garlic cloves, finely chopped
  • 1 cup water
  • 1/4 cup vegetable oil
  • 2 limes, juiced
  • 2 tbsp fish sauce


  1. In a large aluminum pan, coat pork shoulder with 1/2 of the reserved Red Curry Salsa. Place in fridge and marinate for 2 hours.
  2. Cut off the top and bottom of the pineapple. Peel, being careful to remove all skin, then cut in half lengthwise.

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