RECIPE: Iberico Steak Tacos (Aaron Ehalt)

John Boos & Co.
July 16, 2025
Recipes

Looking for your next go-to taco night upgrade? Chef and content creator Aaron Ehalt brings the flavor with this Iberico Steak Taco recipe, a smoky, sweet, and juicy take on classic al pastor. Featuring Iberico Presa pork (or pork butt), pineapple, and a punchy ancho chile marinade, it’s slow-roasted and sliced straight off the spike.


Prep Time: 30 Minutes
Marinade Time: 2-12 Hours
Cook Time: 1-2 Hours
Total Time: 1.5-2.5 Hours + marinade time

Ingredients

  • Iberico Presa Steak (x2) or 3+lb boneless pork butt

  • Half of a red onion

  • 1/4 cup pineapple juice

  • 1 fresh squeezed blood orange

  • 4 dehydrated ancho chiles

  • Lane's honey sriracha seasoning

  • Pink Glow pineapple

For Tacos:

  • Tortillas

  • Cilantro or parsley

  • Salsa

Instructions

  1. Rehydrate chiles by placing in a pot of boiling water for 10 minutes.

  2. Chop and blend onion, pineapple juice, blood orange, chiles, and seasoning into a marinade.

  3. Cut the pork into 1/4" thick slices.

  4. Place the pork and marinade into a gallon sized sealable bag or container for 2-12 hours.

  5. Shave the pineapple and cut rings.

  6. Place a ring onto the Al Pastor spike as a base.

  7. Layer the pork onto the spike and top it with another slice of pineapple.

  8. Place onto a grill or into the oven at 350 degree F for 1-2 hours or until the pork internal temperature is at 145 degrees F.

  9. Shave down the sides and assemble tacos with the meat, pineapple, parsley or cilantro, and salsa.

Notes

Watch the full video of Aaron making this dish! https://www.instagram.com/p/DF7vW17xoCz/

For more delicious content, follow Aaron Ehalt on Instagram https://www.instagram.com/a.ehalt/