A modern take on tacos al pastor using beef in a smoky, pineapple‑bright marinade, served on warm corn tortillas with fresh salsa and onion‑cilantro topping.
Prepare marinade by combining pineapple juice, orange juice, minced garlic, guajillo chili powder, smoked paprika, ground cumin, salt, and pepper. Stir in pineapple chunks.
Sear beef in hot skillet with a little olive oil until browned, then pour marinade over the beef and simmer to reduce and coat the meat.
Warm corn tortillas in a dry skillet, wrap them in towels to keep warm.
Assemble tacos: add beef and pineapple to tortillas, top with onion and chopped cilantro. Serve with lime wedges if desired.
