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tacos de chuleta

How to Make Tacos de Chuleta

Tacos de Chuleta, or pork chop tacos, are a savory Mexican dish featuring grilled or seared pork chops as the main filling for tacos.

Rooted in traditional Mexican cuisine, Tacos de Chuleta showcase pork chops that are seasoned and cooked until tender and flavorful. The pork chops may be marinated in a variety of spices, herbs, and citrus juices before grilling or searing, imparting a rich and smoky taste to the meat.

Once cooked, the pork chops are sliced or shredded and served inside tortillas, often accompanied by toppings like diced onions, cilantro, salsa, shredded lettuce, avocado slices, or lime wedges. These toppings add freshness, crunch, and a burst of complementary flavors to the savory pork.

Tacos de Chuleta offer a hearty and robust taco experience, appealing to meat lovers and showcasing the deliciousness of well-seasoned, tender pork chops within the versatile vessel of a taco.

Key Takeaways

  • Who this meal appeals to: Meat lovers, Mexican cuisine enthusiasts, and those keen on exploring new flavors.
  • Estimated Duration: Preparation time is around 6-12 hours (including marination), and cooking time is about 1 hour.
  • Nutrition Facts: Rich in protein, vitamins, and a good source of essential fats.

About This Recipe

Tacos de Chuleta is a cherished recipe that melds the savory taste of pork chops with the spicy, aromatic essence of Mexican spices. This dish is a hearty meal that promises a satisfying culinary adventure.

Equipment Required

  • Blender
  • Large Skillet
  • Baking Dish
  • Stove Top Grill Pan or Cast Iron Skillet
  • Comal (Griddle) or Tortilla Warmer


  • For Marinade:
    • 5 dried chile guajillo (stems and seeds removed)
    • 5 chipotles in adobo (adjust to your spice preference)
    • 2 ounces achiote paste
    • 4 cloves of garlic
    • 1/4 piece of onion
    • 1 cup pineapple or orange juice (canned or bottled)
    • 1/3 cup apple cider vinegar
    • 1/2 teaspoon pepper
    • Salt to taste
  • You Will Also Need:
    • 6 thin center cut pork chops (bone in, about 2 1/2 pounds)
    • 6 fresh pineapple rings or planks (grilled and chopped)
    • Assorted fresh chiles (serrano, habanero or jalapeño)
    • 1/2 cup Onion (diced or sliced thin)
    • 1/4 cup Cilantro (chopped)
    • Lime wedges
    • Salsa Verde
    • Radishes (sliced)
    • 12 Corn Tortillas (warmed).


  1. In a blender, combine all the ingredients for the marinade. If using a power blender, there’s no need to soften the chiles ahead of time. Pour the marinade over the pork chops and let them marinate overnight or at least for 6 hours.
  2. Once ready, remove the pork from the marinade and allow them to come to room temperature for about 25 minutes.
  3. Preheat a large skillet to medium for 4 minutes. Add a couple tablespoons of grapeseed oil to the skillet. Pan-sear the pork chops for 5 minutes per side, rotating and turning them as needed. Avoid overcrowding the chops in the skillet; if needed, cook them in batches.
  4. Transfer the pork chops to a baking dish covered with foil paper and keep warm in a low-temperature oven.
  5. Drizzle a little oil on the pineapple and lightly season with salt. Preheat a stovetop grill pan or cast-iron skillet to medium. Grill or sear the fresh pineapple, turning as needed, until it begins to caramelize and blacken in some spots. Throw in some of the fresh chiles and cook until they begin to blister. Remove all from the skillet.
  6. When ready to serve, dice the pineapple and set aside. Brush a few corn tortillas with the oil left in the pan from cooking the pork, and heat them on a warm comal (griddle) until soft. Place in a tortilla warmer.
  7. Transfer pork to a serving dish. Top with pineapple, salsa verde, onions, and cilantro. Garnish with lime, radishes, and blistered chiles toreados.

Side Dishes

  • Mexican rice
  • Refried beans
  • Guacamole
  • Fresh salsa

Storage Options

Place leftover Tacos de Chuleta in an airtight container and refrigerate for up to 3 days. Reheat in a microwave or oven until warm.

Ingredient Substitutes

  • Achiote paste: Substitute with a mixture of paprika, turmeric, and a hint of lemon.
  • Chile guajillo: Substitute with New Mexico or pasilla chiles.

Alternatives to this Meal

  • Tacos de Carnitas: A delightful alternative with slow-cooked, tender pulled pork.
  • Tacos de Pibil de Pollo: A chicken-based variant with a unique Yucatan twist.
  • Tacos de Picadillo: A savory ground beef filling makes this a hearty alternative.


Tacos de Chuleta are not just a meal, but a cultural fiesta that brings the essence of Mexico right to your table. Whether for a casual dinner or a festive gathering, these tacos promise a delicious, unforgettable experience. Preparing Tacos de Chuleta might require some patience, but the end result is well worth the wait. So, put on your chef’s hat and let the Mexican fiesta begin!